We source our salmon from the most sustainable and trusted farm, Loch Duart, located on the North-West coast of Scotland.
We smoke our salmon at our Smokery at Daylesford Farm in the Cotswolds within 48hrs of it being caught.
Our process is 100% free of plastic, using only the essential ingredients: salmon, salt and smoke.
Our product is entirely handcrafted and follows a traditional artisan Nordic smoking process.
We slice our smoked salmon vertically for a thicker slice, allowing you to experience its textures and different gradients of flavour, from the mild and buttery belly to the saltier and smokier tail.