Moor Taste: Artisanal Smoked Salmon from Devon

Moor Taste began as a bit of an obsession because I was disillusioned with poor quality, cheap, floppy supermarket smoked salmon. So I spent years experimenting with smoke, salt and time, learning, refining, and falling in love with a craft that too often gets rushed.

I’m half French, and I grew up with an innate love of proper food, food that brings people together around a table, with family, with friends, marking moments big and small. Good food feeds the soul. You have to eat, so why not eat the best you can?

I’ve also spent much of my career as a TV Producer working alongside some of the country’s best chefs. But as talented as they were, I've always understood it was the raw ingredient that mattered most. That’s where this started: with carefully sourced fish, treated with respect, and smoked the way it should be... slowly, simply, and without shortcuts.

I’m based in Devon, sandwiched between Moor and Shore, surrounded by one of the richest natural larders in the country. That landscape shapes everything I make, from the wood I smoke over to the flavours I develop, using ingredients like Devon seaweed, local cider, and regional spirits to bring a real sense of place into the food.

Whether it’s salmon, cheese, nuts or salt, the approach stays the same: start with the best ingredients I can find, then do as little as possible to them.

No rushing. No artificial flavouring. Just time, patience, and respect. Flavour is something you earn.

Most smoked food is made quickly.
At Moor Taste, we make it properly.