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Honouring traditional Scottish smoking techniques is a culinary art. Using oak wood chips, a favoured choice for its robust yet smooth smokiness, the salmon is hand-smoked in a manner that respects centuries-old practices from curing to the final product. This method imparts a distinct flavour profile that resonates with the heritage of Scottish cuisine. After the smoking process, the salmon is meticulously sliced by hand using the D-Cut method. This technique involves cutting the fish at an angle, creating thin slices that showcase the different layers and textures of the salmon. Each slice reveals a symphony of flavours, from the subtle smokiness to the delicate, buttery richness of the fish itself. This traditional approach not only preserves the authenticity of Scottish smoking methods but also elevates it to a gourmet delicacy, allowing each bite to be a celebration of its heritage and craftsmanship. 

Chef Desmond Morgan, the owner of Old Cape has been a Chef since 1994, working and heading up some of the world’s finest kitchens as well as Chef to many Stars and Heads of State. Desmond learnt his smoking trade from Scottish Master Smoker Simon Mac Donald and hasn’t looked back since. Desmond’s passion has not only been about food but also in developing young talent, Desmond still actively mentor’s young Executive chefs around the globe. 

Simon Mac Donald recently posted: “Des Morgan has built up a high-quality business with Old Cape Smokehouse. Using traditional methods of curing and smoking, the quality shines through and can be savoured in every bite. Meticulous attention to detail and authenticity makes the produce stand head and shoulders above any other”. Simon MacDonald, Three times world salmon smoking Champion.”