Inverawe Smokehouse

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It had its origins when Robert and Rosie Campbell-Preston started smoking fish in their back garden by the banks of the River Awe more than 35 years ago.

Their Scottish smoked fish is now sought after around the world.

Superlative quality Scottish salmon and other types of fish and game are traditionally oak-smoked to give a deep smooth flavour, succulent texture and lingering smoky taste.