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"A multi-generational smokehouse where family expertise shapes a traditional menu of eel, mackerel, prawns and other smoked fish. The fourth generation tends the flame and the operation offers classic regional preparations—most notably a recommended ’sunray’ herring—plus a back-wall pictorial tutorial showing how to assemble your smoked-fish meal before taking it down to the rocks to enjoy with distant sailboats on the horizon." - Hillary Eaton