ChalkStream trout are hand filleted, pin-boned and trimmed by Master Fishmongers. 

The fillets are cured overnight in a dry cure of salt and demerara sugar. Once cured, they are inspected by the Head Smoker, before smoking over sustainably sourced oak chippings for 8 to 10 hours. 

The cold smoked fillets are then matured for several days in the Himalayan salt chamber to allow the depth of flavour to mature and to remove excess moisture. This unique final process is crucial in developing the nuanced and sophisticated flavour and texture of our smoked ChalkStream trout.