Smoked to Seduce. Cured to Keep.
Smoked fish, meats & cheeses
crafted with salt, time, wood and nothing else !
Salmon
Buttery, smoky, and begging to be devoured
- Cured with just salt and time
- Smoked for 24 hours over real oak
- Sliced boldly for flex worthy feasts
Cheese
So smoked it should come with a warning
- Smoked over oak for 12+ hours
- British cheese with deep umami punch
- Melts minds, not just toasties
Pâté
Rich, silky, and smoked like it means it.
- Made with real smoked fish & fire
- Silky, savoury, and dangerously moreish
- No weird stuff, just flavour
Taste Time
Our Scottish salmon, sought after by the best chefs in the world, grows slow and swims hard in crystal-clear waters.
Smoking was never meant to be a gimmick.
Natural wood smoke, honest time, true flavour.
We use salt, wood and patience – thats it.
The old way, for good reason.
Taste Patience
Our cheeses are British, bold, and take the smoke like they’ve got something to prove, cold-smoked slowly over oak.
Crystalline bite. Deep umami. Lingering richness that doesn’t apologise.
Just cheese, made better by time and fire.
Taste Obsession
Our smoked fish pâtés are blended with cream cheese, citrus, herbs, and just enough slap to hold your attention.
Made in small batches with honest ingredients and a little booze. Given the time to come together and misbehave beautifully, keeping the rhythm smooth and finishing with a twist.