A Weald Smokery classic consistently winning National Awards

We take salmon sourced by us from Scotland’s west coast, gently cold-smoke it overnight, then hot-smoke it first thing the next morning. The two processes complement each other perfectly: The result; hot roast smoked salmon with a unique blend of texture and taste that not only won us a 3 star gold, but also resulted in our Head smoker being runner up in the Master of Crafts award.

“…cold smoking first produces a firm flesh that’s easy to slice, while the hot smoking stage adds further colour, and depth and complexity to the flavour.”Andrew, Owner.