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Springs Smokery

In a four day process that cannot be rushed, Springs Smokery hand fillet every side, cure with salt for far longer than most and hang smoke their fish in brick kilns for over 24 hours using only whole oak logs.

It’s a process that hasn’t changed since 1964, ensuring beautiful texture, wonderful smoky taste and a far superior shelf life every time.

springssmokedsalmon.co.uk
@springssmokeries