My father, Keith, started smoking Wild Salmon and home grown chickens in the 1970's. I spent sometime in the wine business in Ireland, UK, France, Germany and Australia before joining my father at the end of the 1980s. In 2001 we moved to a new custom built smokehouse where we now produce Smoked Irish Organic Salmon, Hot Smoked Chicken Crowns, Smoked Dry Cured Bacon Rashers, Organic Gravadlax and, while stocks remain, Smoked Silver Eel.

Artisan production, selecting the best possible ingredients, be it the finest sea salt, for curing, from Tavira in Portugal or organically grown raw cane sugar from Costa Rica. We are don't want to produce the most, just the best!