Cold Smoked Trout: A Taste of Purity

Our cold smoked trout, reared in Mere’s crystal clear chalk streams, embodies a commitment to taste, freshness, and provenance. With minimal handling and stress-free rearing, we ensure superior quality and flavour.

The distinctiveness of our trout comes from our precise cold-smoking technique. Dry-salted and lightly smoked at 25°C for about 13 hours over locally sourced hardwoods, our trout offers a subtle, melt-in-your-mouth flavour.