Secrets of the smoke

LEAPINGLY FRESH

Early in the morning, deliveries of salmon, tightly packed in crushed ice, arrive from the fish market. After 50 years, our suppliers know what we require: prime salmon in the peak of condition, sourced from the most reputable producers and fisheries.

THE SCENT OF SUSSEX

For over a half-century of smoking, we have used Sussex oak from the forests around Arundel. We’re biased of course, but believe that no other oak flavours and scents our salmon so fully yet subtly.

STRICTLY SOURCED

Our salmon is sourced only from reputable suppliers who conform to required standards of welfare, health and diet.

METICULOUSLY PREPARED

We fillet, skin and bone every salmon by hand. No machine could offer the expert eye, and precision with the knife, of Jose and Paul, our resident filleters and smokers.

TRADITIONALLY DRY-SALTED

Our fillets are first cured in the manner developed thousands of years ago: we coat them in dry salt. Nothing more, and certainly no colourings, preservatives or additives of any kind.

COLD-SMOKED

A day later, the fish are suspended in our brick kilns over smouldering logs of Sussex oak. We use whole logs - not chips or shavings - since they flavour the salmon more delicately. Our cold smoking can take up to 30 hours; up to three times longer than many commercial producers.