Jollys of Orkney

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Jollys of Orkney
Jollys of Orkney
Scott's Road, Hatston, Kirkwall, Orkney Islands, KW15 1GR
  • Telephone 01856 872417
  • Opening times Mon–Fri 8.30am–5pm; Sat 9am–2pm. Closed Sun.
  • Email
  • Website
Photo of Jollys of Orkney

Founded by William Jolly almost sixty years ago, this thriving fishmonger is now run by George and Anne Stout, and sells a huge range of local fish and shellfish. A traditional kiln forms the centre of the processing area and is used to smoke salmon, kippers and mackerel. The smoked salmon (organic and conventional) is traditionally brined using salt and sugar then cold smoked over an oak wood fire before being sliced by hand, and kippers and mackerel are smoked over oak dust in the kiln. Jollys also produce salted fish using two different methods, both of which have been used in the area for thousands of years. Herring is salted in layers in barrels, while other fish such as ling is salted on a brining table then air dried. All fish products, as well as a huge range of Orkney meat, eggs, cheese, butter, fudge and larder goods, are available in the Scott’s Road shop as well as online, where you’ll also find a number of selection boxes and hampers. George Stout is also involved in The Brig Larder on Kirkwall’s Albert Street.

The Larder

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Operating from a shop in Kirkwall and with online ordering, Jolly’s may have changed hands in 2010 but it continues with a primary focus as a fishmongers and smokery business. Originally founded over 50 years ago, it sells fresh fish and local shellfish, as well as a variety of traditionally smoked and cured seafood. Orkney cheeses and confectionery are also on offer – with all items sold individually or as part of a range of selection boxes and traditional hampers.

Jollys of Orkney have served premium quality fish and shellfish to Orkney for almost 60 years. We also offer a wide range of other popular Orkney products, such as cheese, meats, oatcakes, biscuits and Orkney Hampers.

Today, the company remains a family owned business, owned by Orcadians George and Anne Stout. It is still thriving, and continues to use traditional methods in this modern age, such as smoking fish in their own kiln, as well as filleting fish and preparing shellfish by hand.

As well as our main shop at Hatston, you can also visit us in our fantastic Kirkwall deli, The Brig Larder and browse through a large range of our fish produce as well as a selection of Orkney Fudge, Cheese, Oatcakes, Meat and more.

Please browse our website for a flavour of Orkney which can be yours at the touch of a button. There's FREE UK DELIVERY on all orders so go on, what are you waiting for!

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Reviews & features

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…