Inverawe Smokehouses delivers

Farmers Club head chef Paul Hogben visited Inverawe Smokehouses to discover a little more about some of the fine British food we serve in the Club Restaurant


Beetroot Died Salmon 

Inverawe Scottish Oak Smokehouse at Taynuilt in Argyll is a true family business. Started by Robert and Rosie Campbell-Preston in 1974, it passed on to their son Patrick Campbell- Preston in 2014. 

Smoking is one of the oldest ways of preserving foods. It is a very gentle and natural process, and at Inverawe Smokehouses they have recreated the traditional methods of original smoking kilns as closely as they can. They still use brick kilns and seasoned oak-log fires and plenty of time. 

The range of foods produced there includes cold and hot smoked salmon, smoked seat trout, smoked mackerel, cods roe, kippers, haddock and eel, plus venison, duck, hams and chicken, and a wide range of other products including smoked mussels, salmon and trout pates. 

At the Club all of our smoked salmon, smoked trout, smoked mackerel, smoked cods roe and smoked eel comes from Inverawe Smokehouse. Beetroot stained smoked salmon (pictured above) and the fish platter (pictured below) are two particularly popular menu items. 

 Smoked Fish Platter


To book a table in the Club Restaurant call: 020 7930 3557 option 3 OR email: or 

Please note that the Restaurant is currently using the Shaw Room during Project CREST refurbishment works 

The smoking process at Inverawe Smokehouses is fascinating. All fish is brined or cured in salt, using either dry salt or a salt solution. This is an extremely important part of smoking, with 60% of the natural preserving process occurring at this stage.

The traditional cold smoked fish is `dry cured`, which involves smothering in salt, during which the fillets lose up to 10% of their weight. With hot (roast) smoking, the fish is `wet cured` in a saturated salt solution to take up the salt yet retain enough moisture for the hotter, faster smoking. 

There are two methods of smoking: `cold smoking` produces traditional smoked salmon, while `hot smoking` cooks the fish to produce a delicate, more meaty texture. 

In `cold smoking` the fish hang in the brick smoking chambers and are gently smoked over oak-log fires. The firebox is very easy to control, with an adjustable air vent, and the fires are kept going day and night, being stoked every five hours. The cold smoking process never exceeds 28⁰C and can take up to two days.

The continual drift of warm, sweet-smelling smoke allows the fish to take up the natural preservatives and flavours of the oak smoke in its own unhurried time. The salmon is ready when the natural fish oil is just beginning to rise to the surface and the skin is easy to peel from the flesh. 

`Hot smoking` is the complete opposite. The fish is smoked over a low heat, which is gradually increased until the lid is taken off the fire, to finally hot smoke or “roast” the fish. This produces a fully cooked and smoked product.

By only using the highest quality of raw materials, be it the fish, meats or properly seasoned oak, and valuing the time it takes, Inverawe products continue to have a unique full-bodied, rich taste that sets them apart from other smokehouses.

All Inverawe salmon comes from Scottish fish farms that carry a sustainability certificate and sea trout come from the neighbouring Loch Etive.

Robert believes that using smaller salmon and the curing process they have carefully devised gives Inverawe Smoked products their unique and distinctive flavours. 

Four Inverawe products recently won Gold Stars at the Guild of Fine Food Retailers Annual Great Taste Awards 2015: Inverawe kippers, Inverawe flaky roast smoked salmon, Inverawe classic smoked salmon and Inverawe organic smoked salmon

Inverawe Visitor Centre is a delightful place, completely unspoilt, where you can learn all about the different smoking processes. There are also a number of nature walks through woodlands and parkland, down on the river’s edge, and to Loch Etive to enjoy the seabirds.

The gourmet shop has a complete range of Inverawe smoked foods, plus the best of other gourmet Scottish foods, home smokers and the Inverawe Seasons Cookbook written by Rosie Campbell-Preston. 

Find out more at

To book a table in the Club Restaurant call: 020 7930 3557 option 3 OR email: or 

Please note that the Restaurant is currently using the Shaw Room during Project CREST refurbishment works

Inverawe Road  Inverawe Kiln