Master smokers, Severn & Wye, have been curing fish for more than 30 years, after founder Richard Cook discovered a passion for seafood at just 19. Following a traditional smoking process, they do most of the grading, cutting, and filleting by hand at their smokery near the Forest of Dean. Using only top-quality fish, they take pride in their award-winning flavours and have been given the Royal Warrant of Appointment for their efforts.

Severn & Wye have recently extended their expertise to include sustainably sourced, fresh salmon and trout. For this new collection, Serven & Wye have turned to First Water and Salmon Evolution to source their salmon from cutting-edge, land-based farms in Iceland and Norway. The combination of the countries’ abundant supply of fresh water with modern technology means they can farm top-quality salmon in one of the most sustainable ways possible. They use an innovative, hybrid flow-through system powered by 100% renewable energy, which results in exceptional water quality and healthy salmon – significantly reducing the impact on the environment and biodiversity. This results in pristine water quality, healthy salmon and no need for antibiotics, pesticides or hormones.