Four generations on the harbour wall

My great-grandfather built a single kiln behind the harbour wall in Ardglass in 1923 and started smoking the fish that came off the boats each morning. He didn’t have a business plan. He had fish, oak, and salt.

Four generations later, we are still here. The harbour has not changed much. Neither have we. Oak-smoked salmon, trout, mackerel and seasonal eel, done the way it has always been done.

If you want to know more about how we work, the Our Fish page covers the range, and you can get in touch any time.