…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

How To Eat Your Smokies!

If you can't get them hot off the barrel, the next best way to eat them is to open them up, remove the bone, dot with a little butter and reheat gently for approximately 3 minutes under a medium grill, or they can be microwaved with care. (2 minutes in a 650 watt microwave oven). Another favourite is to serve them with grilled bacon. However, for the more adventurous, here are some more ideas for you.

  • Arbroath Smokie Cullen Spink Recipe

    This variation by myself of a famous traditional Scottish soup, but using Arbroath Smokies, is cheap, easy to make, filling and healthy. I recommend it as almost a meal in itself. R.R. Spink

    Read more

  • Arbroath Smokie Crêpes Recipe

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

    Read more

  • Arbroath Smokie En Papillote

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

    Read more

  • Arbroath Smokie Mousse

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

    Read more

  • Arbroath Smokie Pâté

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

    Read more

  • Arbroath Smokie Terrine

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

    Read more

  • Hot Arbroath Smokie Creel

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

    Read more

  • Hot Smoked Trout and Pasta

    This is one of our favourites for a tasty, simple and quick supper.

    Read more

  • Hot Smoked Trout Pâté

    Read more

  • Roast Tomato and Arbroath Smokie Soup with Crab Dumplings

    The following recipe was produced by Dundee College Catering and Hospitality Management Section for Dundee Flower and Food Festival Recipe Booklet.

    Read more

  • Smokie Pâté with Crowdie and Lovage

    Sue Lawrence, Winner of Glenfiddich Regional Food Writer of the Year and author of many cookery books, visited Iain at Cupar Farmer's Market in February 2004. The following recipes are kindly reproduced with Sue Lawrence's permission; and can be found in her latest book "A Cook's Tour of Scotland."

    Read more

  • Smokie Pots

    The following recipe is kindly reproduced with Sue Lawrence's permission; and can be found in her book "A Cook's Tour of Scotland."

    Read more

  • Smokies and Parsnip Soup

    The following recipe is kindly reproduced with Sue Lawrence's permission; and can be found in her book "A Cook's Tour of Scotland."

    Read more

  • Smokies Salade Niçoise

    The following recipe is kindly reproduced with Sue Lawrence's permission; and can be found in her book "A Cook's Tour of Scotland."

    Read more

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

The Arbroath Smokie Bible

 Arbroath Smokie Bible

Iain’s written a book! ‘The Arbroath Smokie Bible’ includes the history of the Smokie, the skilled process involved in its preparation plus a collection of recipes.

Find out more and buy online

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.’

Read More

say hello : call 01241 860303 or email

↑ back to top • cookies

Site complies with W3C guidelines + current UK accessibility standards. Site design Flying Solo Flying Solo website design Scotland