Products from the Smokehouse

NEW - Mini Venison Haggis with Malt Whisky

Delicious traditional Scottish Haggis made from quality minced Venison, oatmeal and flavoured with Malt Whisky.

Heat through and serve with cream and toast fingers for a simple starter. Alternatively, Haggis is traditionally served as a main meal with "bashed neeps & tatties" or mashed swede and potato.

Serves 2 as a starter or 1 as main.

Wild Smoked Salmon

During a very short season of availability, freshly caught wild salmon from the waters off Strathy Point are slowly cold-smoked over oak chippings, and then sliced by hand. Subject to availability.

A real treat - you can't get much better.

See recipes

Classic Smoked Salmon

Raised in the clear, cold ocean waters off the north-west coast of Scotland, our salmon could not be fresher. Our supplier, Loch Duart, have just won the Daily Telegraph Gold Award for Best Food.

Individually selected, our salmon are first filleted then dry cured in our own blend of sea salt and seasoning. The sides are then very slowly cold-smoked to perfection over smouldering oak chips and then carefully sliced by hand.

With a well established versatility, smoked salmon is delicious in brown bread sandwiches, or impressive with crème fraîche and caviar on blinis. For something special but quick and easy, serve sliced smoked salmon wrapped around fish pate and topped with a large prawn and cayenne pepper. See recipes

Kiln Roasted Smoked Salmon

Succulent fillets of Scottish salmon are basted with local Scottish heather honey & grainy mustard, then gently roasted in the smoking kiln to create a unique flavour. Once cooled the sides are then hand-carved into thick slices for ease of use.

Kiln-roasted smoked salmon makes a delicious light lunch served with a fresh green salad with honey & mustard dressing and crusty granary bread. For a tasty twist, try a dollop of horseradish sauce, which is the traditional accompaniment to smoked fish. For a quick supper, stir into some warmed crème fraiche or double cream, add some lemon juice, fresh dill and parsley and pour over al dente pasta. See recipes

Smoked Trout Fillets

Hand-reared trout from the clear waters of Exmoor are cured then gently hot-smoked over oak chippings. We the skin & fillet them for ease of use.

Wonderful as a starter with horseradish sauce, or serve as a light lunch with salad. Try mixing flakes of smoked trout with creamy Greek yogurt, lemon juice & cayenne pepper to make a deliciously versatile pate.

See recipes

Wild Smoked Venison

Our venison is hand picked from the Kinloch Estate as a result of their deer management system. Only the best beasts are taken by the Smokehouse. The meat is tender, tasty, lean & healthy.

Prime strips of wild venison haunch, cured & slowly cold-smoked over oak chippings, then hand-carved.

Easy to serve with salads or place in mini tartlets with chilli jam and crème fraîche. See recipes

Spicy Venison & Onion Sausages

Quality minced venison, pork and sweet cured onion in natural casings, make a delicious sausage with a flavour that's hard to beat!

Smoked Duck Breast

Plump duck breasts are cured then gently hot-smoked so they are still pink in the middle. Available whole or sliced by hand. A wonderful intense flavour and so easy to use.

To serve warm, coat the skin of a whole breast with onion marmalade and place under the grill until crispy. For an impressive starter, serve slices with a fruity salsa. See recipes

Smoked Chicken Breast

Tasty chicken breasts are cured then hot-smoked. Available whole or sliced by hand.

Try serving with curried mayonnaise and thick chunks of fresh mango - a summer family favourite.

See recipes