Attention to detail, control over sourcing and an insistence on traditional methods has kept the Inverawe Smokehouse at the vanguard of the luxury fish market. The Campbell-Preston operation on the River Awe not only prepares smokes and packages the product; they also farm their own fish and shellfish. Their two-day smoking process involving real oak (no chips or shavings) creates an instantly recognisable deep flavour. It's no wonder customers include Rick Stein, Harvey Nicks and the royal family. The smokery welcomes visitors and there's a café, shop and smokehouse tour. An extensive online shop includes smoked fish, shellfish and meat, a butcher, baker, cheese shop and fishmonger, and sells preserves, chocolates from the Oban Chocolate Co and gift hampers.
Reviews & features
Michelin-starred chef Martin Wishart offers some pointers on Scotland's smoked fish1 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…
Scotland's finest food & drink attractions, by the Woman Who Ate Scotland1 May 2009
It’s not just restaurants, pubs and shops where the country’s produce plays a central role – there are many attractions, visitor centres and other diversions too. Nell Nelson, the Woman Who Ate Scotland, offers this selected traveller’s guide.