The Coln Valley way 

Established in 1974, Coln Valley is one of the last remaining traditional smokehouses in commercial production today and has become synonymous with world-class smoked salmon. 

Using updated versions of the original London Brick kilns - or ‘London smokeholes’ - and methods that originated over 200 years ago in the East End of London, Coln Valley continues to produce smoked salmon with a wonderfully mild, smoky flavour.  

Carefully sourced, lovingly prepared 

Sourcing only the highest quality Grade A salmon from the cool, clear Atlantic waters, Coln Valley’s commitment to filleting and pin boning the salmon by hand before dry salt curing and slowly smoking each fish for up to 24 hours over oak and beech wood has generated a loyal following. This, combined with the smokehouse’s dedication to developing new and innovative flavours including gin cured smoked salmon and Pimms Gravadlax, is what makes Coln Valley and its range of succulent, smoky products so discerning.