Established by former Michelin chef James Hayward in 2017, J.W. Fine Foods opened as a small deli in the Pewsey Vale, Wiltshire. Here I have established a reputation for my oak smoked Scottish Salmon and Sea Trout, as well as cured Salmon ( Gin & Tonic, or our lightly Smoked Liquorice, Soy, and Beetroot).

I am proud to source my Salmon directly from Westerross in Scotland.

I demand Freshness and quality, so I source my Salmon from clear Scottish Lochs. They are ‘All natural’ hand-reared, Ocean raised at Westerross. (They’ve been doing it for over 40 years!!!)

The Salmon are raised with no antibiotics, no growth promoters, no GMO, and RSPCA freedom food approved and delivered within two days of harvesting. Avoiding the market and therefore reaching me in peak freshness.

I prepare, dry cure to my own recipe (Stonehenge Cure) and cold smoke over whisky oak. The sides are then hung for two days after smoking at 3c to equalise the smoke and salt and create the magic.

Then sliced by my hand with all the irregularities of human involvement.