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SELECTING THE FINEST CATCH

 

Traditionally smoked for that distinctive taste.

Traditional skills, age-old recipes and the best ingredients create the finest Atlantic Salmon smoked on the West coast of Ireland worthy of appreciation across the globe.

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THE PARTNERSHIP

Our philosophy is simple, we carefully select only the best.

At John Stone we are all about partnering with the best of the best. We strive to work with like minded, passionate people who believe in producing the finest produce available from the landscapes they love and cherish.

 

Tim and Simon were keen to add the finest smoked salmon from Ireland to compliment the high quality that they offer with John Stone meat products. Whilst on this quest they met Liam and his brothers at Quinlans, a family business, built on the beliefs and values of their father. The synergy could not have been more profound. 

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SIMON BRIGGS

Simon adds considerable experience to the John Stone team with a long and distinguished career in the meat and fish industry. With over 25 years specialising in smoked salmon his knowledge is vast and his skills have been instrumental in the development of the relationship to be able to deliver the finest smoked salmon to the John Stone product portfolio - Valentia Smokehouse Smoked Salmon.

Our promise is to supply the finest smoked salmon with the passion and dedication that many years of experience brings.

SIMON BRIGGS

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THE SEA

Our partnership is unique as is the treatment of the salmon. From the fisheries on the west coast of Ireland the salmon is cared for with the same values of husbandry as all our produce that we offer our clientele.

 

From the fresh, cold Atlantic waters our salmon is able to develop slowly and grow into the finest fish.

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THE SALTING

Salting has been a fine art for the preservation and flavouring of fish for centuries. The salt itself is often not represented as an important part of the process. We use natural French sea salt to preserve the salmon before the smoking process.

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THE SMOKING

Valentia Island was originally known as the Isle of Oak. The salmon is only smoked with Irish oak giving it the heritage of flavour respected by the generations who have dedicated themselves to the meticulous creation of the unique flavours.

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We have built our reputation on quality, consistency and service. These are John Stone’s finest ingredients brought together with experience, instinct and skill.

TIM STONE

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