…That is one of the world’s great taste experiences… they are just unbelievably tasty.

Nick Nairn
Chef, restaurateur, author & presenter

…they are incomparable.

Jeremy Lee
Chef & food writer

…that’s as good as fish gets.

Neil Oliver
Archaeologist, historian, author & broadcaster

That is just beautiful. It is just perfect.

Kaye Adams
Presenter & columnist

I have never tasted Arbroath Smokie like that in my life. That is just sensational — you’re just in a different realm.

Rosemary Schrager
Chef, teacher, author & presenter

That fish is just fantastic. It doesn’t really get better than that.

Oliver Rowe
Chef, restaurateur & presenter

I am not a fan of the term ‘food hero’… if I was forced to choose one person to bear that burden it would be Iain R. Spink, the guardian of the Arbroath Smokie…

Simon Majumdar
Food writer, author & broadcaster

They were delicious…

Gordon Ramsay
Chef, restaurateur, author & presenter

It has a rich creaminess and moisture, and fresh like that is undoubtedly the best way to eat Smokies.

Martin Wishart
Food writer, author & columnist

…eye-opening, a revelation in taste and texture

Nigel Slater
Cook, food writer, author & presenter

That flavour was just so immense… A delight to eat your food… This man is creating a whole new culinary education.

Gary Rhodes
Chef, restaurateur, author & presenter

The moist warm flesh is divine. It is one of the best fish I have ever tasted.

Sue Lawrence
Food writer, author & columnist

Simply some of the most delicious fish I’ve ever had. Nice one, Iain.

Jamie Oliver
Chef, restaurateur, author & presenter

Arbroath Smokies from Iain R Spink
Read All Endorsements

The ‘Arbroath Smokie Bible’

As befits his passion for the subject, Iain’s written a book about the history, preparation and versatility of this unique delicacy. The ‘Arbroath Smokie Bible’ is available now.
Order direct from our page or from Birlinn Books

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“The Arbroath Smokie is one of Scotland’s best loved traditional fish delicacies, taking its name from the small coastal town in the county of Angus it has been on the menu for a thousand years. Unlike its famous fishy relatives, Finnan Haddies and Loch Fyne kippers, which are cold-smoked and require cooking before heating, Arbroath Smokies are uniquely hot-smoked, making them ready to eat straight from the smoker.”

“In this book, Iain R. Spink, whose family have been involved in this traditional way of cooking haddock for five generations, introduces the history of the Smokie and divulges the process involved in its preparation. He also explores its enormous versatility in 30 mouth-watering recipes for all occasions, from Arbroath Smokie and Leek Chowder, and Luxury Fish Pie to Tagliatelle with Creamy Lemon Smokie, and Arbroath Smokie and Spinach Gratin.”

A Few Of Our Awards

Award Winner

BBC Radio 4 Food Producer of the Year 2006

Award Winner

Country Living/Sainsbury’s ‘Taste Of Britain’
Gold Award 2007

Award Winner

Country Living/Waitrose ‘Made In Britain’ Award 2007

Award Winner

Great Taste 3 Star Gold Award 2012

Award Winner

UKTV ‘Local Food Hero’ Scottish Regional Winner
& 3rd in UK 2006

Order Online

Buy Smokies Now
spink-parcel

Buy your Smokies now – your Smokies will keep in the fridge for a week and up to 3 months in the freezer.

Eat hot or cold – see our recipes page for more info. Smokies will keep in the fridge for a week and up to 3 months in the freezer. You’ll find more info in the FAQs

Did You Know?

EC ‘Protected Geographical Status’ means only haddock smoked using traditional methods within a five-mile radius of Arbroath can use the name ‘Arbroath Smokie.’

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say hello : call 01241 860303 or email