Secret Smokehouse follows a long line of fish curers and smokers in the heart of East London. The Smokehouse produces entirely handmade PGI status 'London Cure Smoked Salmon', hot-smoked salmon, oak smoked trout, haddock, hot-smoked mackerel and kippers, cured to traditional techniques that date back to the 1800s.
The Smokehouse’s founder, Max, has dedicated himself to producing manageable batches which are of the highest quality. The fish is only sourced from the most-renowned sustainable Scottish producers and is RSPCA High Welfare Certified.
Secret Smokehouse never uses frozen fish, sugar, colouring agents, nitrates or artificial preservatives.
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, The Clove Club [1 Michelin Star], Luca, Fat Duck Group, Marksman [2017 Michelin Pub of The Year], Fortnum & Mason, Wiltons of Jermyn Street and La Fromagerie to name but a few.
As featured in: Oliver Magazine, Lonely Planet Magazine, Foodism, Evening Standard, Time Out London, ES Magazine, Country & Townhouse Magazine.