Secret Smokehouse

Secret Smokehouse

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, 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 with PGI status.

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 near 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 and now you can also get it delivered direct to your doorstep through our milkround

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