The award-winning Isle of Skye Smokehouse was launched by John Corfield whose passion and dedication for excellence emerged from his time working as a Chef at the Ritz Hotel and Gordon Ramsay’s 3 Michelin Star Restaurant in London.
Uniquely designed around a traditional Scottish cleit, the smokehouse incorporates a peat roof and stone walls. Hand crafted in small batches, sustainably sourced Atlantic farmed salmon of the highest quality is brined and infused for 24 hours. A carefully selected spice mix enhances the salmon’s natural flavour.
The wood fired smokehouse uses locally sourced alder wood which is processed by hand. The alder generates the heat and smoke required for the 9 hours gentle hot smoking to help retain the flaky texture and create a unique taste.