Since time immemorial the peoples of the Highlands and Islands have turned to the sea for sustenance. To eke out their precious reserves of food and to make them last in times of austerity, our ancestors learned and mastered the ways of curing, smoking and preservation. There are still those who know and respect the time honoured, traditional ways of the smokehouse and the cure, and who can still lock into a fish the ancient secrets of taste.
Woman and Home magazine, September 2012 - “At Feel Good Food, we think it’s really important to support companies who care about upholding ethical and sustainable practices. Here we meet Jeff Lawrie, whose standards are as high as the quality of his food”
For over 60 years and handed down through four generations, the Lawrie family have been smoking and curing fish and shellfish on the Scottish West Highland Coast. Using only the finest seafood at our traditional brick kiln smokehouse near the harbour in Mallaig we produce quality smoked and fresh seafood products. Smoked in one of the last working traditional brick kilns on the west coast of Scotland, our ‘Jaffy’ range of smoked seafood products will bring a touch of something special to make any occasion complete.
Using only the finest, freshest produce we smoke in the time honoured way, slowly and carefully over Oak shavings from malt whisky casks used to produce the likes of the famous Scottish malt whisky. This adds a unique taste and smell to all of our products and along with natural sea salt is the only preservative we add!