…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

To A Smokie

For haggis some wad live an’ dee,
For Cullen skink or partan bree,
For Athole brose or kedgeree,
Or hokey-pokey;
Gie me that treasure o’ the sea,
An Arbroath smokie.

The end of ilka month’s first week,
To Doubledykes just see me streak,
The Farmers’ Market there to seek,
An’ in twa blinks,
I’ll hae a haddie at its peak,
Hot-smoked by Spink’s.

First, heidless, gutless fish they wale,
Tied up thegither by the tail,
An’ hing them ower a wooden rail
That then they steek,
To cook them through, frae bane to scale,
In vats o’ reek.

Then frae the smoke the fish are whipped,
An’ each oot on the coonter’s tipped,
Whaur frae the flesh the banes are ripped
By fingers nifty,
Till ane inside my poke is slipped,
For twa pund fifty.

Mony there are wha canna wait,
But pree theirs in the market straight;
I like to set mine on a plate,
Warm frae the grill;
Then royally I dine in state,
An’ eat my fill.

O Smokie, when I see you there,
Your riggs o’ ripened meat laid bare,
An’ scent your fragrance on the air,
I bless them both:
The fisherfolk wha bring sic fare,
An’ thee, Arbroath!

Christopher MacLachan,
October 2009

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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