The Alexander Smokery

Fed up with mass-produced nonscottish salmon that flooded the UK market, Mark Simpson set up the Smokery in 2017 using prime, superior salmon, mainly sourced from Loch Duchart. “There is a huge difference from the Chilean or Norwegian salmon that normally arrives in the UK pre-frozen,” he says. “Our salmon is broader and more buttery.” Flavours created include raspberry gin and blueberries, and pale ale and paprika. “Alexander is my wife’s maiden name. I thought this was a nice way to preserve it after her sisters and female-only cousins marry.” www.thealexandersmokery.com