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SMEATONS SMOKE HOUSE, Unit 4 Ash Court, Ivybridge PL21 9GE

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Don’t just take our word for it, see what the worlds best chefs have to say about it for themselves! Why not take a look at Loch Duart to find out more about the salmon you might eat!            

For more information on Loch Duart click here to see there website.

“I like to use quality  Scottish Salmon fed  on as natural a diet  as possible. I get this  from Loch Duart.”

Gordon Ramsay

Cold Smoked Salmon


The salmon we use is important to us as we love the finest quality, as well as sustainability. For these reasons we get our Salmon from the prestigious Loch Duart. When the salmon arrives at the smokehouse it is dry brined in our very own blend of salt, spices, and seasonings for up to 3 days before being smoked in a quality assured woods. For up to a further 24 hours.

Serving Suggestions:

From Scrambled eggs in the morning to layered on crisp bread with sour cream sauce and a crack of some black pepper corn and even a perfect starter to any meal! Our smoked salmon is to be enjoyed at breakfast, lunch, and dinner. Be sure to grab some lemon t compliment any way you eat this delicacy.

Gravlax Salmon Oak Smoked Prawns Oak Smoked Olives

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