delicious. Produce Award winner: Campsie Glen Smoke House

Campsie Glen Smoke House, from Scotland, won with their Smoked Halibut Island Cure Charcuterie.

“Delicately smoky, with a wonderful texture. It’s hand-sliced to a good thickness. The cure is not too salty and very well judged – and the quality of the fish is so good.”

The word ‘charcuterie’ might conjure up images of salami, but Duncan Smith, owner of Campsie Glen, likes to challenge conventions. The ‘seafood charcutier’, based between Glasgow and The Trossachs, cures trout and salmon too, but the halibut, said our judges, is something particularly special and creative.

Caught from the north Atlantic, it’s hung first to remove some of the moisture, then smoked and carved by hand. The flavour and texture are sublime. 

Buy via mail order at campsieglen.co.uk