Welcome to The Burns Country Smokehouse

Probably the finest Scottish Smoked Salmon available on the web.

In the year 1563 our ancestor, Alexander Smith, acquired the lands of Temple Derval from the Knights of St. John, the Knights Hospitaller, who had seized them by force, from the Knights Templar, a couple of centuries previously. In those distant days the rivers teemed with an abundance of salmon and this seasonal benison was cured and smoked to tide the family over the long winter months. Continuing this ancient tradition, the old smokehouse, and its arcane techniques, was revived to serve the demanding requirements of our own customers.

It is salutary to remember that, originally, only the most empirical means of preservation were employed and the smoking process was almost accidental, the salted hams, fowl and fish being hung up the chimney or in the smoky void of the inglenook – for weeks or months! 

All our processes are executed by hand during the 5 days of curing and smoking, allowing the fish to develop all the unique flavours to which they are exposed.