…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 Fraser Collection Gallery

Our unique archive of historic pics of life in Angus.

Fish smoking Shelling the mussels Tending the barrel smoking fish in batches Washing fish Shelling mussels Baiting hooks Damping the fire Smoke gets in your eyes! Cleaning fish loaded barrel Auchmithie harbour Drawing water Children at play Shelling mussels
  • Fish smoking Fish smoking at Auchmithie circa 1895
  • Shelling the musselsShelling the mussels and baiting the lines
  • Tending the barrelTending the barrel circa 1895
  • smoking fish in batchesBefore and after – smoking fish in batches
  • Washing fishWashing out the fish
  • Shelling musselsShelling mussels
  • Baiting hooksBaiting the hooks with mussels
  • Damping the fireDamping the fire
  • Smoke gets in your eyes!Smoke gets in your eyes!
  • Cleaning fishCleaning the fish
  • loaded barrelA freshly loaded barrel awaiting cover of hessian ‘cloots’
  • Auchmithie harbourAuchmithie harbour circa 1895 – it is now, sadly, in ruins
  • Drawing waterDrawing water from the well – smoking barrels in background
  • Children at playChildren at play
  • Shelling musselsShelling mussels

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

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

Our Media Gallery

 Video Clips &  Photo Gallery

Our gallery includes a video of Iain in ‘smoking action’ down on the shore plus a collection of images.

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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