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