On the banks of the river Tweed in the Scottish Borders, the smokery is part of Ednam House, a historic hotel owned and run by the Brooks family since 1928. The fourth generation now run the hotel, smokery and a delicatessen called Pharlanne. The smokehouse opened in 2012. Smoked salmon is produced for foodservice in a range of cuts, for corporate gifts and for export. They also smoke to order for anglers from the Tweed Valley and beyond. It can take up to ten days for Tweed Smokery to produce their salmon, which is hand-salted and dry-cured, then smoked over virgin oak chips. Slicing options include D-cut; long slice; sashimi cut and whole side, with others available on request.