John learned the ancient art of curing and smoking fish whilst living in Denmark

near the Limfjord for many years. He is a true traditionalist. 

From the traditional Scandinavian way, John has created ‘The North Devon Cure’ 

which he uses for his trout and salmon, smoked in Blakewell Valley hand made 

in Devon. Probably some of the best you will taste.

John’s multi-award winning cold smoked trout and cold smoked salmon are

given long days and long nights, dry curing and smoking over very mature wood 

chips, then rested and carefully hand cut ensuring the finest texture and flavour. 

Time is the most important ingredient here, working in harmony with nature’s momentum.

 John is passionate about his Devon smoked salmon and trout.