Campsie Glen Smoke House – a family run seafood smoke house in Kirkintilloch – are the winners of a top UK-wide gourmet food title,
The business made it to the regional finals back in May, when the firm’s Smoked Halibut Island Cure was nominated for the national Delicious Magazine Produce Awards 2016.
Now the firm has won not only a top UK title – and a full page in the magazine – but a priceless marketing tool to use in future promotion of their luxury products.
Spokeswoman Lynn Smith said: “For us being such a new business we are over the moon. Many thanks to the judges for their comments – and to our customers, who share in our passion for quality smoked seafood.
Seafood charcutier Duncan Smith, pictured, is “in shock” with the rest of his colleagues after winning the From the Sea artisan category in the awards.
There were glowing comments from the judges for Campsie Glen’s Seafood Charcuterie, described as “something particularly special and creative”.
The judges include Nick Nairn, Sue Lawrence and Fiona Burrell, whose praise included comments such as “excellent texture, useof hand carving and inclusion of Hebridean Seaweed”.
The firm, of Milton Road, is a small family run business specialising in artisanal seafood products.
Charcuterie is defined as the art of curing, drying and smoking, originally applied exclusively to pig meat, but is now a familiar term to describe the meat of other animals when the meat goes through the normal ‘charcuterie’ processes.
Duncan believed there was an niche market opportunity for a range of seafood products that majoried on their curing and drying – aiming to bring Campsie Glen “a whole new concept to the UK culinary scene.”