…That is one of the world’s great taste experiences… they are just unbelievably tasty.
Chef, restaurateur, author & presenter
…they are incomparable.
Chef & food writer
…that’s as good as fish gets.
Archaeologist, historian, author & broadcaster
That is just beautiful. It is just perfect.
Presenter & columnist
I have never tasted Arbroath Smokie like that in my life. That is just sensational — you’re just in a different realm.
Chef, teacher, author & presenter
That fish is just fantastic. It doesn’t really get better than that.
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…
Food writer, author & broadcaster
They were delicious…
Chef, restaurateur, author & presenter
It has a rich creaminess and moisture, and fresh like that is undoubtedly the best way to eat Smokies.
Food writer, author & columnist
…eye-opening, a revelation in taste and texture
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.
Chef, restaurateur, author & presenter
The moist warm flesh is divine. It is one of the best fish I have ever tasted.
Food writer, author & columnist
Simply some of the most delicious fish I’ve ever had. Nice one, Iain.
Chef, restaurateur, author & presenter
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.
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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
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Arbroath Smokie Crêpes Recipe
Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath
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Arbroath Smokie En Papillote
Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath
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Arbroath Smokie Mousse
Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath
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Arbroath Smokie Pâté
Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath
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Arbroath Smokie Terrine
Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath
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Hot Arbroath Smokie Creel
Created by Chef Kevin Graham, formerly of the Carriage Room Restaurant, Meadowbank Inn, Arbroath
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Hot Smoked Trout and Pasta
This is one of our favourites for a tasty, simple and quick supper.
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Hot Smoked Trout Pâté
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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.
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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."
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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."
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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."
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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."
A Few Of Our Awards
The 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 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
say hello : call 01575 540330 or email 
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