Smoking Like the Scots Do...
A Family Affair...
Introducing our new range of organic smoked fish and pâtés.
Our expert smokers, Robert and Rosie Campbell-Preston started Inverawe Smokehouses back in 1974 in far-flung Argyll, on the west coast of Scotland.
While the rest of the world becomes evermore hectic, Robert and Rosie prefer the gradual pace of traditional-slow smoking. This time-honoured method allows the fish to take up a deliciously delicate, smoky aroma. It is this full oak-smoked flavour that is distinctively Inverawe.
Choose from traditional favourites including organic smoked mackerel fillets and kippers, plus flavoursome smoked salmon and mackerel pâtés, and above all the delicious Inverawe smoked salmon sliced or roasted.
- Anna Elliot