The most northerly smokehouse on UK mainland, John Inglis specialises in smoking locally available produce such as salmon and trout, haddock and cod, hand-dived scallops from Orkney and mussels from the Dornoch Firth. Bacon and hams from rare breed pigs, goose breasts from the Caithness Goose Company, and dairy products such as free-range eggs and butter are also smoked. The smokehouse supplies local hotels, restaurants, shops, visitors to the smokehouse and mail-order customers. It also offers a smoking service to local anglers.
Caithness Smoke House, Barrock
Tel: 01847 635 007