About Us

Secret Smokehouse founder Max, hails from the West Coast of Scotland, where he began smoking fish at a young age. He since trained closer to his new home, Stepney, at London’s Billingsgate Seafood Training School under the watchful eye of Adam Whittle & Charlie Casey.  

Keen to stay true to the original ethos and techniques of London’s previous generations of smokers, Max has honed his skills to produce handcrafted oak smoked fish cured in London to the highest possible quality. 

After a period working at a fishmonger, Max set out alone, launching Secret Smokehouse from his very own back garden. He now smokes salmon, trout, kippers and haddock in Arch 378 Mentmore Terrace, E8 3PH next to Hackney’s London Fields, and supplies some of the best in the business - from Michelin Star chefs to London’s most exciting new food ventures.

Secret Smokehouse fish can be found in multiple Michelin Star restaurants here in London including:

- Claude Bosi at Bibendum, Chelsea [2 x Michelin Star chef]
- Dinner by Heston, Knightsbridge [2 x Michelin Stars]
- Core by Clare Smyth, Notting Hill [2 x Michelin Star Chef]
- Ritz, St. James [1 x Michelin Star]
- Leroy, Shoreditch [1 x Michelin Star]
- Marksman Pub, Hackney [Michelin Pub of the Year 2017]
- Wiltons, Mayfair [established in 1742]
- Fat Duck Group
- Nathan Outlaw
- The Berkeley Hotel, Knighstbridge
- Quo Vardis, Soho
- Boodles, St James's [private members club]
- The Clove Club, Shoreditch [1 x Michelin Star]
- Burberry flagship store, Regent Street
- Racing Point F1 Team
- Cornerstone by Tom Brown, Hackney Wick [1 x Michelin Star]
- Pizarro Restaurant by José Pizarro, Bermondsey
- Behind Restaurant, London Fields [1 x Michelin Star]

Secret Smokehouse has been featured in…

- ES Magazine
- Oliver Magazine
- Evening Standard
- Time Out
- Country Life
- Foodism Magazine
- Country & Townhouse Magazine
- Lonely Planet Magazine
- Financial Times

2015: Secret Smoke Shed Stepney began.
2016: Secret Smokehouse opened its doors under a railway arch in Hackney.
2019: Began experimenting with sustainable land-based salmon.
2021: Expanded to slightly larger production arch.
2023: First smokehouse in UK to offer sustainable land-based salmon.
2024: Became the first fish smokehouse in the world to achive B Corp Certification.