Secret Smokehouse follows a long line of fish curers and smokers in the heart of East London. The Smokehouse produces handcrafted oak smoked trout, haddock, salmon and kippers, cured in London to traditional techniques that date back to the 1800’s.
The Smokehouse’s founder, Max, has dedicated himself to producing manageable batches which are of the highest quality. The fish is purchased from small independent producers from Scotland, and is always RSPCA High Welfare Certified.
Having outgrown its original small Stepney home, the Smokehouse has moved to a slightly less secret location under the arches by London Fields where it supplies directly to individual customers, for wholesale and online.
Secret Smokehouse fish can be found in multiple Michelin Star and top London restaurants including: Claude Bosi at Bibendum [2 Michelin Star chef], Bibendum Oyster Bar, Ellory [1 Michelin Star], The Clove Club [1 Michelin Star], Luca, Outlaw's at The Capital [1 x Michelin Star], Marksman [2017 Michelin Pub of The Year], Wiltons of Jermyn Street.
As featured in: Oliver Magazine, Lonely Planet Magazine, Foodism, Evening Standard, Time Out London, ES Magazine, Country & Townhouse Magazine.
