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Pinney's Of Orford 
Visit Pinney's Of Orford website
It was back in the late 1950's when Richard Pinney first started experimenting with smoking fish, after having caught some large sea trout off Orford Ness. One thing led to another and to this day Pinney's still use the same smoking principles.
All the fish they use are first salted or brined, and then hung in the smokehouse where they are then flavoured and preserved by smoke that is produced by gently smouldering whole oak logs in a specially designed smokebox.
Trout, mackerel, sprats, eels and cod roe are hung for a few hours before being hot smoked (cooked over the open fire) while salmon is cured over a period of about 48 hours.
Pinney's go to great lengths to produce fresh local food by catching fish from the North Sea with their own boats and they have grown oysters at Butley Creek since the 1950's.
A selection of our favourite Pinney's Of Orford products:
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We deliver to IP1, IP2, IP3, IP4, IP5, IP6, IP10, IP11, IP12, IP13, IP14*, IP15, IP16, IP17, IP18, IP19, IP20* & IP23*.
* East of the A140 & South of the A143 only.
Order by 9am on a Tuesday for delivery on a Thursday
