From Ardglass, with care · Chilled delivery across the UK & Ireland
A word with Declan028 4484 1223

Ardglass, Co. Down · Since 1923

One kiln.
Four generations.
A place to call home.

Our family started smoking fish behind the harbour wall in 1923. The original kiln is still standing. So is the way we believe fish should be smoked.

the original 1923 kiln behind the harbour wall
Photograph: the original 1923 kiln behind the harbour wall
01 / THE ORIGINAL KILNHARBOUR ROAD, ARDGLASS
1923The beginning

It began behind
the harbour wall.

Our great-grandfather began with one kiln in Ardglass. A harbour, a family and a recipe that would be passed down through four generations.

That original kiln still stands behind the harbour wall. It is where our story began, and a reminder of what we are carrying on: oak smoked fish, made with care and given the time it needs.

Four generations.
One family recipe.
Days, not hours.
04Generations

A family business,
in the everyday sense.

For forty years, Declan has been the familiar voice on the main line. Our trade customers include hotels, fishmongers, delicatessens and restaurants, with relationships reaching from Belfast to Glasgow.

Now the next generation is opening the smokehouse to more people at home. Some grew up around Ardglass and have moved away. Others are finding us for the first time. We want both to know who is making their fish.

Declan, around 1998
From the family archivePhotograph: Declan, around 1998

A familiar face

Still Declan.
Still the same line.

There is a photograph of Declan from around 1998. The photograph is older now, but the person to ring is the same.

For home enquiries or trade orders, ask for Declan.

028 4484 1223 ↗

More from the family archive will follow as photographs and ledgers are found.

TodayAt the kilns

Oak. A slow cure.
And Paddy.

Paddy, our head smoker, has forty years at the kilns behind him. We smoke with oak and cure slowly, over days rather than hours, using the family recipe that dates back to 1923.

That is the work at the heart of the smokehouse. It takes time, and we give it time.

Paddy in the smokehouse
Photograph: Paddy in the smokehouse
02 / PADDY, HEAD SMOKERFORTY YEARS AT THE KILNS

Paddy’s own words on the smoke and the cure will be added here.

Our fishPlainly sourced

Good fish starts
with people we trust.

We work with long-trusted suppliers. We also believe you should know where your fish comes from.

Salmon

Farmed, mostly from Scotland.

Trout

From an inland farm, not far from Ardglass.

Mackerel

Landed locally off Ardglass.

Eel

Landed locally off Ardglass, when in season.

Exact supplier names will follow. Our smokehouse is SALSA certified and a member of Food NI.

From Harbour Road to your home

There’s a place for it
at your table.

Explore our smoked fish and gift boxes, with chilled delivery or collection from the smokehouse.

Shop the smokehouse