Fishmonger
The Obolensky brothers, Nick, Ed and their father before them, have been smoking all manner of products on the site of the smokehouse for over 30 years.
They only use salmon from Freedom Food approved farms for or smoking as they believe it’s superior to the standard farmed salmon. Reared in low-density pens in well-oxygenated water the difference, according to Nick a keen fisherman, is quite obvious - even to the uninitiated.
Nick personally selects the fish for its muscle and fat content and the right balance is essential for good smoked salmon. The fish are deep-cured in salt, then gently smoked over a mixture of oak and beech for over 20 hours for a fine, succulent, well-textured fish.
Opening hours: Mon-Fri 8.30am-5.30pm
