This award-winning smokehouse is run by Iain Boyd and Andy Reeve, who together have more than six decades of experience smoking and working with salmon, trout and herring. All produce is traditionally prepared, dry-cured with salt then hung in their brick kiln, with a secret malt whisky cure forming part of the recipe as well. It’s a painstakingly involved process – doing everything themselves by hand, from the smoking and slicing to the packing and distribution. They tend to be mail-order specialists, although they do supply some choice restaurants, and it’s possible to buy direct from their regular Saturday stall at the Ullapool Market. Keep an eye out for their hot smoked-salmon barbecue at events across the Highlands too.
Reviews & features
A guide to the smokehouses in the North Highlands of Scotland2 Jul 2013
Sylvie Docherty tours the artisan smokehouses of the North Highlands
The handful of cottage-industry smokehouses found in the far north of the mainland continue to use traditional smoking and curing methods, drawing from the vast harvest Scotland has to offer and attracting visitors and locals alike. Owners tell how the…