Gin and Tonic
Gin and Tonic
Gin and Tonic
Gin and Tonic
    • - Lightly smoked over apple and alder woods

    • - Infused with a hint of gin & juniper and dressed with lime and grapefruit zest for a zingy flavour

    • - The citrus works perfectly with creamy scrambled eggs


We choose the most reputable salmon farms in Scotland to supply our PGI status salmon. We never use cheaper, fattier, Norwegian fish. The salmon is sustainable and considered sushi grade (super fresh!)

The salmon is filleted and then slow cured in our unique blend of Dead Sea salt and demerara sugar. The slow cure firms up the texture and gives the salmon a more meaty texture. It is not greasy or slimy like some other smoked salmon.

The Gin & Tonic is infused with Bombay Sapphire gin, grapefruit, lime zest and juniper. It is very lightly smoked over apple and beech wood for a very subtle smokey flavour. Zingy!

After smoking, the salmon is rested overnight before being sliced by hand in our little Sussex smokehouse. We choose to slice the salmon in thicker, vertical, more decadent slices. Once our customers have tried it this way they never go back! A truly luxurious taste experience and one which will have you wishing everything was booze infused!


  • Ingredients - Scottish salmon (fish), salt, demerara sugar, gin, grapefruit zest, lime zest, juniper. Apple, alder and beech smoke


- Minimum 5 days shelf life from despatch 


Booze Infused Smoked Salmon

Gin and Tonic

Gin, Juniper, Grapefruit and Lime


Customer Reviews

Based on 27 reviews
Absolutely lovely!
Thanks V, very kind of you to say, delighted to have found a new fan!
Perfect gift for fish loving friend
Yes, definitely not for sharing! Thanks for the very kind words. Cheers!
Gin and tonic
Definitely a treat for you next time!
Nice light smoke ...
Hi Gordon, we're always trying to make our salmon the best it can be and all pointers gladly taken on board. Certainly glad to hear you'd eat it again! Thanks for taking the time to review. Cheers!
We can't get much better than that Rebecca, very kind of you to say so! Cheers, James