Harris & Lewis Smokehouse

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Harris & Lewis use traditional methods to produce their award-winning salmon products, using only the finest fresh Scottish salmon selected from farms across the Hebridean Islands and the West Coast of Scotland.

Every piece of salmon is hand cut, hand cured and gently double smoked over Scotch whisky cask chippings, using a traditional pebble lined kiln to produce an intense yet well-balanced smoky flavour, with just a hint of sweetness.

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Harris & Lewis Smokehouse

Harris & Lewis Smokehouse, situated on the Isle of Lewis in the Outer Hebrides, specialises in crafting delicious smoked salmon. Using only the finest Scottish salmon from the local waters, the smokehouse employs traditional methods combined with state-of-the-art facilities. Their process involves hand-curing each fillet with sea salt and demerara sugar before smoking it with Scotch whisky cask chippings in pebble-lined kilns. This meticulous approach results in rich, distinctive flavours and exceptional quality.

Winner of a Great Taste Award in 2020, Native Hebridean Scottish Salmon is a unique native strain that descends from the wild salmon of North Uist and is raised exclusively in the Hebrides. Prized by the world’s best chefs, it has a firm texture and fantastic flavour.

The surrounding natural beauty of the Isle of Lewis, notably Mangersta Bay, inspires the smokehouse, with local artist Vega capturing this essence in her artwork featured on their packaging. Visitors can also enjoy the on-site restaurant, which showcases the smokehouse's exceptional products.