One island, one tide,
a handful of fillets at a time.
We're starting Rhinns Smokehouse for one reason: good salmon deserves better than a factory line. So we're keeping it small — cured, smoked and sliced by hand here on the Rhinns peninsula, a handful of fillets at a time.
This is whisky island — Port Charlotte and Bruichladdich are neighbours — and the smoke will carry some of that same patience. Slow, quiet, unhurried.
Made for the table, not the shelf.
A small range of cold-smoked salmon, whisky-cured fillets and Islay gravlax —
revealed at launch.
The first batches aren't far off. Join the list below to see the range first — and to claim priority access before anyone else.
First off the smoker.
One quiet email when the first batch is ready. Priority access, launch pricing, nothing else.
We'll only email about the launch — unsubscribe any time. See our Privacy Policy.
Shops, restaurants
& hospitality.
Want to stock our salmon, or put it on your menu? Register your interest and we'll be in touch with trade terms ahead of launch.