Inverawe Smokehouses

Smoked haddock gratin, cream of artichoke and smoked salmon soup and roast smoked salmon cobbler are just a few of the delicious winter warming recipes that are available in Rosie Campbell-Preston’s latest cookbook, Inverawe Seasons.

Inverawe Smokehouse is renowned for its delicious produce and the latest cookbook from the premium smokery has some wonderful creations that can be enjoyed on the bleakest of winter nights. The cream of artichoke and smoked salmon soup is a smooth and delicate soup which is very easy to make and has been described as ‘pure liquid velvet’. The roast smoked salmon cobbler and celeriac and smoked haddock gratin are both firm family favourites at Inverawe, and look as impressive as they taste.

Rosie Campbell-Preston, owner of Inverawe Smokehouses, said: “The Inverawe Seasons cookbook contains some fantastic recipes which can be enjoyed throughout the different seasons, from summer salads and winter warmers. We’ve created recipes which combine fish and meats with other ingredients to create marvellous-tasting dishes, combining different textures and flavours. All are simple to make and will be a guaranteed hit with the family before turning in around the fire”.

The Inverawe Seasons cookbook is available from the website for just £12.50, and has a great selection of different recipe suggestions.

Inverawe Smokehouses was established by the Campbell-Preston family in 1974 and has been producing its award-winning produce from the banks of Loch Awe ever since. The premium smokery only selects the finest raw materials and experts follow the same, age-old, slow smoking process to ensure that the exquisite Inverawe taste is achieved every time.

For further information about Inverawe Smokehouses and to order, please visit or call 08448 475 490.