The Deeside Smokehouse sits in the heart of Royal Deeside between Dinnet and Ballater, close to the banks of the Dee and the popular walking and cycling route, the Deeside Way.
I started smoking game to make use of the pheasant and venison which is harvested from Dinnet Estate each year. All the game I smoke is wild and sourced from Dinnet Estate or from other local estates and farms on Deeside. The game is smoked using traditional methods over whisky soaked oak shavings from the Speyside Cooperage.
I am passionate about using local produce, keeping packaging to the essential basics and keeping road miles to a minimum. Most importantly I am passionate about the quality of the meat I use, the care and time taken during the curing and smoking process to give, what I believe is a fantastic taste sensation!
I hope that you are able to take the time to taste, savour and enjoy the smoked foods from
The Deeside Smokehouse.
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