St James Smokehouse
Not open to the public.
An independent, family-owned smokehouse, St James hand cure each salmon fillet with a blend of sea salt and demerara sugar, before cold smoking over smouldering oak chippings from Scotch whisky casks. No artificial flavours or preservatives are used, and each smoked salmon fillet is fully trimmed by hand and vacuum sealed. The smOAKed salmon range is made using only sustainable 'Freedom Food' Scottish salmon from farms approved by the by the RSPCA.