Happy Easter to all our customers Easter Opening Hours
Good Friday 8.30am to 5.30pm
Easter Saturday 8.30am to 5.30pm, last lunch orders 3.30pm & last afternoon tea orders 4.30pm
Easter Sunday Closed
Easter Monday 10.00am to 4.00pm, last lunch & afternoon tea orders 3.00pm

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 200g

Approx 5 slices in each pack


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Whole Side

HR02 1kg

Unsliced. Serves 8 – 10 people


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