Based in Aberdeen, Scotland, John Ross are masters of their craft and one of the last smokehouses remaining that hand-prepare Scottish smoked salmon using traditional brick kilns.
Their smokehouse proudly sits on the East Coast of Scotland. John Ross has a respect for centuries-old methods, a craft passed down from one generation to the next.
Each salmon is individually hung, by hand, over piles of oak and beech wood chippings that sit atop a cobbled floor with a history as long as the kilns. The piles of wood chippings are lit and the salmon cold smoked for up to 24 hours.