The Loch Fyne business started life as a small oyster bar on the banks of the loch – a venture by Johnny Noble, the owner of the Ardkinglas Estate on the west coast of Scotland, and his colleague Andy Lane – a fish farmer and biologist.
Both men were oyster enthusiasts, and they began by growing oysters in the loch and selling them to restaurants all over the UK. They then opened their own oyster bar in 1988. There are now 44 Loch Fyne Restaurants across the UK.
Loch Fyne smoked salmon is principally supplied by Loch Duart and West Ross salmon farms – the first to gain RSPCA Freedom Foods accreditation.
Using traditional methods developed over the centuries in Scotland, Loch Fyne salmon is hand-filleted and cured in a mixture of sea salt and organic sugar. After filleting, the salmon is hand rinsed in fresh highland spring water from the hills of Glen Fyne, refreshing the fish before the smoking process begins. The salmon is delicately smoked for ten hours using oak wood shavings from retired whisky casks to add smoky overtones.
Loch Fyne Bradon Orach Smoked Salmon 200g
Loch Fyne Bradon Orach Smoked Salmon 400g
Loch Fyne Bradon Orach Smoked Salmon Sliced Side 1-1.2kg