Meet the Team Behind the Smoke
Behind every slice of oak-smoked salmon or pack of smoked haddock is a small, hardworking team led by Jim McMullan.From hand-filleting to slicing and packing, everything we do is done by hand in our Aldeburgh smokehouse.
We’re here seven days a week, keeping the fires burning and the smoke drifting along Crag Path.You might see us early in the morning as the sun rises over the beach — proof that true Suffolk craftsmanship never sleeps.