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.


HR01 150g

Approx 4 slices in each pack


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HR03 100g - 150g

Hot Roast Salmon Fillet


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Whole Side

HR02 1kg

Approx 1kg. Unsliced. Serves 8 – 10 people


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