…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
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Hot Arbroath Smokie Creel

Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath

Ingredients

  • One pair of Smokies (boned and skinned)
  • 12 short pastry tart moulds
  • Saffron rice
  • ½ onion, finely chopped
  • ½ oz butter
  • 2 oz mushrooms
  • Pinch thyme
  • 1 measure vermouth
  • Pinch turmeric
  • ¼ pint of double cream
  • ½ tbspn lemon juice
  • Pinch parsley
  • ¼ pint fish velouti

Method

  1. Gently heat the butter and sweat the onion, taking care not to brown, add the sliced mushrooms and cook gently for 2 minutes.
  2. Add the vermouth and reduce by half.
  3. Add the velouti, turmeric, thyme, lemon juice and parsley. Cook for 10 minutes.
  4. Finish the sauce off by adding the cream and check the seasoning.
  5. Taking care not to re-boil, add the flaked smokies and simmer gently for 5 minutes.
  6. Lay the freshly cooked saffron rice in a warmed presentation dish and place the warmed tart cases on top. Spoon the smokie mixture into the tarts.
  7. Garnish with lemon and parsley and serve.

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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