Patrick's parents, Robert and Rosie Campbell-Preston started Inverawe Smokehouses in 1974. Over the years the Inverawe Smokery has grown into a thriving business.
"Start with the best, compromise nothing and success will follow." Robert passed this advice to his son when he took over the business in 2014. It remains at the heart of everything we do.
Inverawe Smokehouses is different. While the rest of the world has sped up, we prefer the more gradual pace of traditional slow smoking. This time-honoured method allows the fish to gently take up the gorgeous smoky aroma in its own unhurried time, giving the most delicious full-bodied oak-smoked flavour that is distinctively Inverawe. Situated in Argyll, on the West Coast of Scotland, and surrounded by stunning lochs and mountains, Inverawe Smokehouses offers a true taste of the Highlands.