It's Monday 7:29 AMSorry, we're closed

All our smoked fish is from Springs’ smokery They have been smoking salmon since  1964, back then they refused to use flavourings, colourings or brines. They have upheld that principle every day since. They hand fillet salmon, cure with dry – salt, then hang in their traditional kilns to smoke very slowly and subtly over whole oak logs, for anything up to thirty-six hours.