Last year before COVID19 and Coronavirus were in the everyday vernacular, we entered our Traditional Smoked Salmon cured with Glenglassaugh Torfa Whisky into the 'Best Foodservice Product category at the 'North East of Scotland Food and Drink Awards.
After an initial round of paper judging followed by a one to one meeting with the judges and most importantly a taste test we were delighted to be named winners! Up against like minded local producers, all producing exceptional products of their own it was great to be crowned winners. It fully justified our product, processes and people.
Combining the best in Scottish Salmon with locally sourced oak whisky barrel shavings and pairing with Glenglassaugh distillery situated a mere 5 miles up the coast has proven to be a winning combination. Having shared coastal DNA with the distillery has helped shape the flavour profile of the Smoked Salmon and we have received nothing but positive feedback from our customers, local, national and international.
Like everything we produce here at Sutherlands of Portsoy we pride ourselves in hand crafting all our products using as many traditional methods as possible. Many staff members had a hand in this product from Craig ensuring the best available produce is bought, John producing and smoking the salmon to Gemma who expertly sliced and packed the fish.
Our Torfa cured smoked salmon is available in a selection of pack sizes from 100g to 1kg sides. They make a great gift to send to loved ones, work colleagues or for treating yourself.
Pictured are John Sinclair Factory Manager and John Kelly Operations Director