Find out more about the exceptional smoked salmon from our Smokehouse on the farm and the passionate artisans who make it.

Each batch is handmade with care, using sustainably caught fish from British waters and a secret smoking recipe which includes juniper, beech and oak to enhance the naturally sweet flavour of the flesh.

While the curing and smoking process relies on age-old traditions, the smoked salmon is finished in a modern thick sashimi-cut style, to accentuate the variation in texture and flavour and celebrate the complex characteristics of each slice.