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We are an artisan smokehouse specialising in small batch and bespoke curing of salmon and trout. Our purpose-built facility is 30 miles south of Edinburgh on the A1, just outside the harbour town of Dunbar on Scotland's South East Coast. Here we create and develop cures for customers using both hot and cold smoking techniques.
The Smokehouse was established in 1975 and was bought by the new owners in March 2021. We are delighted to have been able to retain key members of the production team allowing us to continue to provide continuity of the amazing quality products that we supply and to keep their unique skills within the business.
Our team has extensive experience in both the foodservice and retail markets and we are looking forward to developing exciting new partnerships with chefs and retailers across Scotland.
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Contract cold smoking of meat for businesses. -
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Our special Gin cure salmon, using local gin and botanicals. -
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Two delicious smoked cheeses - a cheddar cheese and a hard goat's cheese. -
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Our classic cold smoked salmon, using a special Belhaven Cure. -
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If you like salmon, you’ll love Steelhead Trout. -
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Hot Smoked Salmon, available as Classic Smoked, Honey & Whisky, Maple Chilli, Treacle and Lemon Pepper. -
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Hot Smoked Trout, available as Classic Smoked, Maple Chilli and Lemon Pepper. -
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The best tasting smoked whole kippers. -
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Supply of live Lobsters, Crabs and Langoustines. -
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Our wonderful smoked butter, using Edinburgh Butter Co logs. -
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Delicately smoked haddock fillets. -
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Smoked mackerel is available as Classic Smoked, Fennel and Lemon Pepper.
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Producing Hot & Cold Smoked Salmon, Trout, Mackerel, Cheese and other smoked products.