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A traditional and trusted method makes this a simple yet delicious tasting fish

Like many English foods, the Craster kipper takes its name from its place of origin – in this case, a small fishing town on the Northumberland coast. The North Sea herrings, known locally as ‘silver darlings’, are cured in brine, then smoked over oak for about 16 hours to produce a deep, smoky taste and a rich, golden colour.

“…Craster folk like their smoked kippers to look like fish, so they leave the head on – a fine tradition we’re happy to respect”Dan, Assistant Manager


2 Whole Kippers

KI01 450g

Suitable for 2 people. 1 fish each


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4 Fillets

KI02 225-250g Suitable for 2 people. 2 fillets each


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