Secret smokehouse founder, Max, hails from the west coast of Scotland, where he began smoking fish at a young age. He since trained closer to his new home, Stepney, at London’s billingsgate seafood training school under the watchful eye of Adam whittle & Charlie Casey OBE. 

Keen to stay true to the original ethos and techniques of London’s previous generations of smokers, max has honed his skills to produce handcrafted oak smoked fish cured in London to the highest possible quality.

After a period working at fishmonger, max set out alone, launching secret smokehouse from his very own back garden. He now smokes salmon, trout, kippers and haddock in Arch 367 Mentmore Terrace, E1 next to hackney’s London fields, and supplies some of the best in the business—from Michelin star chefs to London’s most exciting new food ventures.

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