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Meet the Suppliers - North Coast Smokehouse

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Along with using fresh ingredients, and some of the hottest chilli peppers in the world, such as the Carolina Reaper, the Trinidad Scorpion, and the Ghost Chilli, we also use another awesome ingredient in all our sauces, North Coast Smokehouse's smoked salt and pepper.


"At North Coast Smokehouse we think we add something special to the already spectacular Causeway Coast and Glens of Antrim region. We handcraft delicious smoked products in small batches. Our smoke is produced the old fashioned way, by simply burning small quantities of wood. We don’t use liquid-smokes, paints or dyes. Our wonderful flavours and colours come from just the right combination of cure, smokiness, temperature, time and magic!

We are Ruairidh Morrison, originally from the Scottish Isle of Islay (one of the Inner Hebrides, visible from the Co. Antrim coast) and Melanie Brown, from Ballycastle. We met in New Zealand and returned to the northern hemisphere a few years ago to raise our young twins and start a new smokehouse business on the north coast. Melanie was keen to try something new and Ruairidh had always had a notion in the back of his mind that he’d like to have a business smoking salmon—a lingering legacy from his time spent managing Salmon farms (one of which marketed its own smoked fish), in both Scotland and New Zealand.

We like to be creative—enjoying stone-carving, traditional boat building, and pottery (although we don't get much time for it anymore!). We are both musicians. We love the art involved in smoking food to the point where we think it is at its most delicious—an art learned in New Zealand where the tradition of smoking food is still very much alive.

We combine our creativity with some serious science and a desire for sustainable living. Ruairidh worked for many years in fish health, for New Zealand’s Animal Health Laboratories and then in the science team for Biosecurity New Zealand, and Melanie recently completed a Master of Laws in Environmental Law and Sustainable Development. Our aim is to combine our skills, knowledge and values to develop our business, and lives, along a sustainable, environmentally-friendly path.

The business began by producing hot-smoked salmon at markets, for customers to eat there and then. Almost everyone who tried it loved it!

We now sell our products directly to the public at farmers markets, from our premises (door sales – best to phone beforehand), and through our online shop/website. We sell through a range of farm shops, delis, butchers and greengrocers, and our products can be found on the menus of various local eateries and accommodation (B&B) providers. (Stockists are listed on our website). New customers (private or trade) always welcome!"