…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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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."

You can add an egg per pot, if you like: break one into each pot on top of the spinach, season and then spoon the sauce over. Bake as instructed below until the yolk is almost set.


  • 200g/7 oz spinach, cooked until wilted and patted thoroughly
  • 25g/1 oz butter
  • 25g/1 oz plain flour
  • 300ml/10 fl oz/ ½ pint milk
  • 1 pair of Arbroath smokies, flesh flaked
  • 40g/1 ½ oz freshly grated parmesan cheese
  • Salt and freshly ground black pepper


  1. Preheat the oven to 190°C/375°F/Gas Mark 5. Place the spinach in the base of each of four ramekins. Season.
  2. Melt the butter in a pan, add the flour and stir well. Cook for 1 minute, stirring, then add the milk gradually and cook for 3 - 4 minutes, or until thickened. Season to taste and add the flaked smokies.
  3. Spoon this over the spinach and then top with the cheese.
  4. Bake for 12 - 15 minutes, or until golden and bubbling. (if you are adding eggs, cook for no more than 14 minutes).
  5. Eat with plenty of good bread.

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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

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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