Belhaven Smokehouse
Belhaven Smokehouse has been curing and smoking salmon and trout since 1975, using traditional methods developed over five decades. Based near Dunbar, between the North Sea and the Lammermuir Hills, the smokehouse combines time honoured craftsmanship with a forward-looking approach, bringing the same care and expertise to everything from smoked salmon to its award-winning smoked butter and cheese.
This year’s Scottish Food & Drink September campaign centres around the idea that ‘Every Bite Tells a Story’, so we caught up with Belhaven Smokehouse to discover more about its story.
Scottish Food & Drink September 2026
Tell us a little bit about the history of Belhaven Smokehouse – how did you get started, and what was the spark that led you to start smoking salmon and trout?
Belhaven Smokehouse has been operating since 1975, gradually developing the traditional curing and smoking methods for which we are now known. A new chapter began in 2021 when the business changed hands following the retirement of its previous owners. Since then, there has been renewed investment in the smokehouse, its people, its products and its future.
While we are proud of five decades of history, Belhaven Smokehouse today is a forward-looking artisan producer with an experienced and growing team. We continue to cure and smoke salmon and trout in small batches but have also expanded our range and brought the same care and expertise to products including smoked butter, cheddar and goat’s cheese.
What have been some of the proudest moments in your business journey so far?
The transformation of the business since 2021 is something of which we are extremely proud. We have retained the skills and traditional methods developed over many years while investing in the team, strengthening the business and introducing our products to a much wider audience.
One of our proudest recent achievements was receiving nine stars across five products at the 2026 Great Taste Awards. Our smoked butter received the highest possible three-star award; our hot smoked salmon and smoked goat’s cheese each received two stars; and our classic cold smoked salmon and smoked cheddar received one star apiece. Receiving recognition across both our traditional fish products and the newer areas of our range was a wonderful endorsement of the direction in which the business is moving and, most importantly, of the care and skill of our production team.
We are equally proud whenever our products are chosen by respected chefs, independent retailers and customers throughout Scotland and beyond. Building those lasting relationships is central to the future of the business.
What makes Scottish produce so special, and why is it important for shoppers to support local producers?
Scotland has an exceptional natural larder, but what makes its produce truly special is the combination of provenance, traditional knowledge and the people who care for it. Supporting local producers helps protect specialist skills, sustain employment and keep investment within Scotland’s communities. It also creates a much closer connection between the people who make food and those who enjoy it. When shoppers choose a Scottish product, they are supporting not just one business, but a wider network of farmers, fish producers, suppliers, craftspeople, independent retailers and hospitality businesses.
How is the landscape around you – from the local community to the land, sea and hills – reflected in your product?
Our location in East Lothian is an important part of our identity. We are based near Dunbar, between the North Sea and the Lammermuir Hills, in an area with a longstanding connection to fishing, farming and food production. We work with carefully sourced Scottish salmon and trout, curing and smoking them at our smokehouse using traditional methods. Our connection with the area is also reflected in our developing visual identity, including imagery inspired by Belhaven Bay and its distinctive Bridge to Nowhere. However, the landscape is about more than scenery. The character of the business is also shaped by our local team, customers and suppliers, as well as the supportive network of food-and-drink businesses across East Lothian.
What does ‘Scottish food and drink’ mean to you, beyond geography?
To us, Scottish food and drink represents quality, integrity, resilience and pride in making something properly. It means respecting the raw ingredient, valuing the knowledge of the people working with it and being prepared to give a product the time it needs rather than sacrificing quality for speed.
Scotland’s international reputation is built not only on its natural resources but also on the skill, creativity and determination of the people who turn those ingredients into something distinctive. It is a combination of heritage and innovation: preserving valuable traditions while continuing to develop, improve and find new ways to share our products.
The theme of this year’s Scottish Food & Drink September is ‘Every Bite Tells a Story’. When someone takes a bite of your product, what story do you want it to tell them?
We want every bite to tell a story of provenance, patience and craftsmanship. Whether it is salmon, trout, butter or cheese, our products are prepared in small batches and carefully smoked over oak by our skilled team in Dunbar. Our cold smoked fish is dry-cured and gently smoked, allowing time for the distinctive flavour and firm, succulent texture to develop naturally. We hope people can taste the quality of the original ingredient, the character of the oak smoke and the care taken by everyone involved. It is a story that began in 1975 but continues to evolve: rooted in traditional skills, reinvigorated for a new generation and made with pride here in East Lothian.
