Karen Baxter and Allan McDougall own and operate The Argyll Smokery, an independent traditional artisan fish smoke house which carries out all of its processes by hand.
The business has won many food awards since launching in 2010 and employs 3 full-time and 2 part-time people from the local area, all trained with an emphasis on attention to detail – every step of their process, from fish filleting, smoking, trimming, slicing, through to packing and dispatch is done by hand.
Karen Baxter and Allan McDougall own and operate The Argyll Smokery, an independent traditional artisan fish smoke house which carries out all of its processes by hand.
The business has won many food awards since launching in 2010 and employs 3 full-time and 2 part-time people from the local area, all trained with an emphasis on attention to detail – every step of their process, from fish filleting, smoking, trimming, slicing, through to packing and dispatch is done by hand.
