Inverawe is a family-run Scottish smokehouse shaped by its Argyll home, traditional craft and a belief that exceptional food should never be rushed.

Our beginnings in Argyll

Inverawe began in 1974, when Robert and Rosie Campbell-Preston started smoking fish beside the River Awe. Their idea was simple: begin with excellent ingredients, work carefully by hand and allow time and oak smoke to create depth of flavour.

From those early days around the family kitchen table, Inverawe grew into a name known for distinctive smoked fish and fine Scottish food. The business changed over the years, but its foundations remained the same: patience, generosity and pride in doing things properly.

Time, oak and experience

Traditional oak smoking remains at the heart of Inverawe. Fish is prepared with care, rested and smoked slowly so that the flavour develops naturally. It is a craft guided by experience rather than shortcuts.

That same attention carries through everything we make and send—from smoked salmon and trout to carefully chosen gifts and hampers. Each order is prepared to feel generous, thoughtful and unmistakably Inverawe.

A family story that continues

Inverawe has always been more than a smokehouse. It is a family story built through resilience, creativity and a close connection to Argyll.

Today, Robert and Rosie’s son Patrick continues to guide the business, carrying forward the warmth and integrity that shaped its earliest years. More than fifty years after Inverawe began, the family’s commitment to quality and personal service remains central to everything we do.

Made to be shared

Our food is made for moments that matter: a relaxed breakfast, a generous table, a thoughtful thank-you or a gift sent to someone special. Wherever it is enjoyed, every Inverawe order carries a little of our Argyll home with it.

Explore our smoked salmon · Discover gifts and hampers · Visit the Inverawe kitchen