Salmon

King’s sources their Smoked Salmon from Severn and Wye and John Ross.

Severn and Wye offer us a unique, rich flavour common in only the finest Scottish Smoked Salmon. They chip all their own oak wood for their traditional smoking production techniques and the grading; filleting, curing and cutting are still mostly performed by hand. This gives their smoked products a distinctive taste. Severn and Wye also deal directly with fishermen, ensuring the essential traceability of each catch.

Since the John Ross award-winning family run smokehouse opened its doors, they have produced Scottish smoked salmon in the truly traditional way.

Using red brick kilns dating back to 1857, their master smoker hangs the salmon over smouldering fires of oak and beech wood chippings. This time-honoured and rarely used cold smoking method produces a truly authentic flavoured smoked salmon, with a tender texture and deliciously natural smoked flavour.