Isle Of Bute Smokehouse
Isle of Bute Smokehouse was founded in 1888 by Peter Barr to produce kippers, the quintessential fish product from the West of Scotland. Barr’s kippers were sent all over the world and were believed to be Queen Victoria’s choice when in residence at Balmoral. In the 1950s, the firm was taken over by the Ritchie family and they switched the focus of production to smoked salmon – although Bute Smokehouse still smokes kippers and trout to this day.
Throughout an extensive programme of refurbishment in January 2014 the smokehouse has become a state of the art food processing facility, but firmly centred on the unchanged and original kiln, the oldest and longest continuous production fish smoking kiln in Scotland.
In 2019 Bute Smokehouse expanded it’s production to supply Co-Op stores around Argyll and Bute. The team also began attending farmers markets, like Bowhouse in Fife, to bring their smoked products to a wider audience.
The space Bute Smokehouse will have at Bute Yard will enable them to continue to grow and develop, keeping the valuable skills, which make their products so special, alive on our island.