Award Winning Smokery Moves On

Coln Valley Smokery, established over thirty years ago by Michael Henriques, has moved to a larger premises in Northleach, to increase the capacity and number of their kilns, and meet the rising demands of their customers.

“It has been a quantum leap for us all” says Mark Osborne, Managing Director, “but a necessary one to fulfil our increased business and move the company forward. We invested over a quarter of a million pounds in the conversion of an old beetroot factory, and now our smoking capacity is 30% higher than the previous smokery in Barnsley, which enables Coln Valley to process in excess of 700 tonnes of fresh Scottish salmon per year.”

As one of the few traditional smokeries in commercial production today, we use brick kilns, updated versions of the original “London Smokeholes” which results in that wonderful mild smokey flavour, quite distinct from the mass production kilns of our competitors. Combined with our “state of the art” slicing technology and strict health and hygiene routines, we are able to satisfy the rigorous standards required by our customers.  These include most top London food halls, including Harrods, Caviar House and Partridges.  Also many sporting events such as Cheltenham racecourse, Twickenham and the Ryder Cup.

Coln Valley are BRC (British Retail Consortium) approved to higher level, which means we are audited annually and have the highest food production accreditation, alongside organic accreditation.  Also winners of numerous awards over the years including Gold Medals for their products at the Great Taste Awards.

The Coln valley team, which has also expanded their sales and marketing function enjoy our new open plan offices, and would welcome anyone to visit the smokery to purchase their smoked salmon.