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Oliver Magazine

Beyond grateful to be included in this months Oliver magazine in the 'Best of British' feature along side of incredible producers. From bakeries to breweries, the UK’s once-disused railway arches now harbour a fleet of food producers, including Secret Smokehouse, in London’s Hackney. After training at the Billingsgate Seafood School, founder Max Bergius first established the business from his back garden in nearby Stepney. “I was inspired after talking to all the Cockneys who frequent the Peacock Pub,” he says. He discovered the area has a rich history of producing smoked fish, and the techniques used to make Max’s smoked salmon, trout and kippers vary little from those perfected back in the late 19th century by Eastern European immigrants coming...

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Automated temperature monitoring in the Secret Smokehouse

We have partnered with Testo to help us with our temperature monitoring that's now fully automated. All food producers must adhere to numerous regulations, and standards, with the end goal of ensuring the quality and safety of food. A key requirement for HACCP and food safety is continuous temperature monitoring. This involves recording and documenting the temperatures of all fridges, freezers and areas where climate sensitive foods are stored. The Secret Smokehouse supply high quality smoked fish to some of the UK’s top Michelin star chefs and restaurants, as well as delis and a small group of direct customers. A small, but rapidly growing operation, they were nominated for ‘Best Producer’ in the Observer Food Monthly Awards 2017 and are...

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Secret Smokehouse Saturday Markets

Every Saturday, come hell or high water [unless we have a total disaster, ill or taking a break] we will be selling our multi Michelin Star approved 'London Cure' Smoked Salmon, Smoked Trout, Smoked Haddock and Stepney Kippers from stalls on Broadway Market, E8 & Primrose Hill Market, NW3. If you frequent these markets then please come and say hello. We like chatting and we like it even more to hear feedback because we put a lot of love into making the best we can for you. If you're setting up or run an established market then do get in touch, we are always really interested to hear about your plans.

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Who's Cooking Dinner

Who’s Cooking Dinner? took place at Four Seasons, Park Lane on Monday 6th March 2017 and raised a whopping £530k+ for Leuka with donations still coming in all thanks to the most outstanding chefs with more accolades and Michelin Stars than you can imagine. It was an honour to witness the precision and skills. We served at the chefs after party our smoked trout with a take on smoked salmon & eggs masterfully devised by Francesco & Alex from Bibendum in Chelsea with diced smoked trout, poached quails egg, trout mouse all in an eggshell topped with a slice of trout and a mini bit of lemon zest on top. Thank you Sian Owen [River Café] for helping me prep,...

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Foodism Magazine: Best of British: the UK's old and new-school producers

We have been included in the latest Foodism Magazine in the 'Best of British: the UK's old and new-school producers' and compared to H. Foreman which is pretty amazing. Take a look yourself at the feature by clicking [here] or keep on reading... Before the new wave came the old guard, and many are still going strong. We meet Britain's food heroes, old and new It's easy to think of contemporary London as a cornucopia of great produce; a hive that's buzzing with activity from new and exciting minds creating delicious food and drink products that challenge the way things have been done. Want a British take on Mexican cheese? Try Peckham's Gringa Dairy. Fancy some smoked salmon? London Fields'...

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