Picture a small warehouse in Stoke Newington, 2005. Two Italian brothers — Alessandro and Vincenzo — have just started working with a Norwegian artisan who operates a modest cold-smoker and supplies some of London's finest restaurants. For three years, they watch, learn and absorb every detail of the craft. When their brother Iacopo joins them, the idea takes shape: they'll do this themselves, and they'll do it properly.
That's the origin of Smokin' Brothers — now one of the UK's most respected independent smokehouses, and the sole supplier for our smoked fish collection at Farmfetch. Their approach is rooted in quality of raw material and restraint of method: sustainably sourced Scottish salmon, a careful cure, and cold-smoking in small batches. Nothing is rushed. Nothing is hidden behind heavy seasoning or excessive salt. The fish is the point.
Their cold-smoked salmon is the cornerstone of the range — silky in texture, clean and delicate in flavour, with a subtle smokiness that develops rather than dominates. Served simply on good bread with a little crème fraîche and a squeeze of lemon, it needs nothing else. It also makes an exceptional smoked salmon pâté, an elegant scrambled egg topping, or a standout element of a seafood sharing board.
The most unusual product in the range is their dry-aged whole salmon side — a technique borrowed from the world of premium beef, where the fish is aged for up to 14 days before smoking. The result is a more concentrated, complex flavour and a firmer, more substantial texture than standard cold-smoked salmon. It's something that serious food lovers will find genuinely exciting, and it makes an extraordinary centrepiece for a dinner party or a special occasion.
All Smokin' Brothers products are delivered fresh to your door across the UK. For the perfect pairing, explore our Exmoor Caviar collection or browse our tinned fish range for a full seafood spread.
