Creelers

Creelers
Home Farm, Brodick, Isle of Arran, North Ayrshire, KA27 8DD
  • Telephone 01770 302810
  • Opening times Mon–Sat 9am–5pm. Closed Sun.
  • Seasonal times Closed Nov–Feb
  • Food served Tue–Sat noon–2.30pm, 6–9pm. Closed Sun/Mon.
  • Average price £23 (lunch); £22 (evening meal)
  • Email
  • Website www.creelers.co.uk

Founded and run by Tim and Fran James, the Creelers business for many years consisted of a smokehouse and two restaurants, one on Arran and a popular outlet in Edinburgh city centre. The latter restaurant closed its doors in 2012 after 17 years. The Arran restaurant and smokehouse continue to trade very much as normal, however, selling smoked Loch Duart salmon, kippers and smoked meats from the shop, online, at Edinburgh and Stirling farmers' markets and to retail customers. Longer term plans include the relocation of the smokehouse to their original roots at Skipness on Kintyre, next to Skipness Castle. Formerly a trawler-man, Tim James still creels for much of the shellfish. As well as catching wild salmon and trout himself, some fish is bought fresh from the quays of Kintyre, before being either wet brined in sea salt, or dry salted using a mixture of sea salt and dark molasses sugar. They are left for a longer period than at most commercial smokehouses before being placed in the kiln. The smoke is a mixture of Arran Scotch Pine and wood shavings from old whisky barrels.

Ayrshire Larder

Listed in the Ayrshire Larderorder a print copy (free + p&p).

Founded and run by Tim and Fran James, the Creelers business for many years consisted of a smokehouse and two restaurants, one on Arran and a popular outlet in Edinburgh city centre. The latter restaurant closed its doors in 2012. The Arran restaurant and smokehouse continue to trade very much as normal during the season, selling smoked Loch Duart salmon, kippers and smoked meats from the shop, online, and at Edinburgh farmers' market and to retail customers. The relocation of the smokehouse to their original roots at Skipness on Kintyre, next to Skipness Castle, is ongoing. Formerly a trawler-man, Tim James still creels for much of the shellfish. As well as catching wild salmon and trout himself, some fish is bought fresh from the quays of Kintyre, before being either wet brined in sea salt, or dry salted using a mixture of sea salt and dark molasses sugar. They are left for a longer period than at most commercial smokehouses before being placed in the kiln. The smoke is a mixture of Arran Scotch Pine and wood shavings from old whisky barrels.

  • Open since: 1990

Reviews & features

Arran's joined-up thinking

19 Mar 2015

A quick island tour soon reveals how interconnected the food producers are

Arran's food producers are an interconnected lot. Arran Fine Foods, at the south edge of Lamlash, uses whisky from the distillery in its Arran Malt Whisky Marmalade [http://www.taste-of-arran.co.uk/item.asp?itemid=325]. At the wild north-east tip, Isle…

Michelin-starred chef Martin Wishart offers some pointers on Scotland's smoked fish

1 May 2009

The smoking of fish is one of the few Scottish traditional practices related to food to be flourishing today. Here we provide a spotters’ guide to the differences in Scotland’s best-known smoked fish, while Michelin-starred chef Martin Wishart offers…