Belhaven Smokehouse
We are an artisan smokehouse specialising in small batch and bespoke curing of salmon and trout. Our purpose-built facility is 30 miles south of Edinburgh on the A1, just outside the harbour town of Dunbar on Scotland's South East Coast. Here we create and develop cures for customers using both hot and cold smoking techniques.
The Smokehouse was established in 1975 and was bought by the new owners in March 2021. We are delighted to have been able to retain key members of the production team allowing us to continue to provide continuity of the amazing quality products that we supply and to keep their unique skills within the business.
Our team has extensive experience in both the foodservice and retail markets and we are looking forward to developing exciting new partnerships with chefs and retailers across Scotland.
Address
DunbarUnited Kingdom
Contact Exhibitor
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Our special Bass Rock cure, using local gin and botanicals. -
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Our classic cold smoked salmon, using a special Belhaven Cure. -
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Hot Smoked Salmon, available as Plain Smoked, Honey & Whisky, Maple Chilli and Lemon Pepper. -
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If you like salmon, you’ll love Steelhead Trout. -
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Hot Smoked Trout, available as Plain Smoked, Maple Chilli and Lemon Pepper. -
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Smoked mackerel is available as Plain Smoked and Smoked Peppered. -
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Delicately smoked haddock fillets. -
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The best tasting smoked whole kippers. -
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Two delicious smoked cheeses - a cheddar cheese and a hard goat's cheese. -
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Our wonderful smoked butter, using Edinburgh Butter Co logs. -
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Contract cold smoking of meat for businesses. -
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Supply of live Lobsters, Crabs and Langoustines.
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Producing Hot & Cold Smoked Salmon, Trout, Mackerel, Cheese and other smoked products.
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An artisan smokehouse established in 1975, using traditional curing and smoking methods. Based by the beautiful coastal town of Dunbar, on the East Coast of Scotland.