Var salmon are raised by three brothers on a revolutionary farm in the clear, cold waters of the Faroe Islands, without chemicals or antibiotics, and with far more humane husbandry than the usual salmon farming. You may have seen Severn & Wye Smokery’s Var Salmon in the news: it has caught the eye of some of London’s leading chefs: Michel Roux Jr, Mark Hix and John Williams of The Ritz, for example, who named it ‘the best farmed salmon I have had’—and articles appeared in the Telegraph. It is now featured by name on London’s top restaurant menus as the leading chefs are proud to serve Var smoked salmon.
Var—Nordic for ‘spring’—are raised in a cleaner, less-disruptive way, mimicking the salmon’s migration against the tide, for example, fallowing the seabed by moving the sea cages, reducing the usual pollution caused by chemicals and food waste, limiting salmon numbers, reducing mortality (‘mort’) rates and stress levels—even reproducing the salmon’s natural run upriver at the end of its life.
The techniques are high-tech, and though this is still salmon farming it is better than the rest by a long way, producing a finer quality of fish which are firm, not flabby, full-flavoured not oily, sweet not sour, and with the natural sea-fresh flavour of wild Atlantic salmon as they once were—that clean, chemical-free taste that has been off the menu for years. Severn & Wye then smoke the fish, reaching a far higher quality than any supermarket salmon you will find.
As a Club Member you can order a premium side of Var smoked salmon (currently averaging 1kg), long sliced: as with the Michelin-star chefs, it will make you proud to serve smoked salmon again.
A 1kg side serves more than 20 as part of a buffet, or about 18 as a starter.
Weight approx 1kg. CCUK £37. Free UK delivery.
Please let us know what day you wish to have your delivery (from Tuesday to Friday are the best days, avoiding the weekend).
If you’d like it unsliced—and have a salmon knife and an expert slicer in the house!—please let us know!