We source our salmon through Billingsgate fish market. Our stipulations are that the salmon must be PGI status Scottish salmon and only from RSPCA or Label Rouge approved high welfare farms. The salmon must also be considered sushi grade for freshness.

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 fish and gives the salmon a more meaty texture. It is not greasy or slimy like some other smoked salmon.

We then smoke gently over complementary wood smokes. 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!