Provenance

The Taste of Tobermory - Past, Present & Future

It Started with a Trout and a Dream

In 1971, my grandparents, Hugh and Marjorie Goldie, began what would become a beloved Hebridean food legacy. After falling in love with Mull during family holidays, they left their life in Coatbridge and moved to Tobermory, where Grandpa - one of the first on Scotland’s west coast to experiment with trout farming - set up a hatchery in the back garden of their house on Main Street. They sold fresh trout from their garage, and by 1976, they’d opened Tobermory Fish Farm, a small shop on the harbourfront.

Grandpa was a self-starter with an inventive spirit - he had once created wall ties after the war to meet housing demands. But his retirement dream was much more delicious: crafting something truly special with pure Scottish fish. What began as a hobby quickly became a mission to perfect Tobermory Smoked Trout and Salmon, both hot and cold. The original recipe? Still under lock and key.

One of my favourite early memories is walking into the old fish shop and being enveloped, not only by my grannies embrace but also by the delicious aroma of smoked fish. My grandfather would tinker with flavour, texture, technique - always chasing that buttery, rich balance our trout is now known for. He must’ve nailed it, because one day, while dozing in his chair with a plate of trout on brown bread and his signature tipple (a gin and Irn Bru), he woke to the TV saying “Tobermory Smoked Trout.” It was being featured on All Creatures Great and Small. He was delighted.

Today at the Smokehouse

Today, the smokehouse is run by me, Sally, and my husband Scott, with the amazing support of my cousin Kara, our head of production. My mum and dad (Rosie and Duncan) promised they’d retire… but we can’t keep them away. Dad’s advice and mum’s fish slicing are still part of the daily magic - especially since it keeps her close to her own mum and dad.

Our days start early. Hot or cold smoking begins first thing, and our Smokehouse Shop opens at 9am with a daily ice display of smoked fish and island-caught shellfish. We pack and post online orders all over the UK by 11am - many of which go to customers who fell in love with our smoked trout and salmon while visiting Mull and want a little taste of their holiday sent home.

Kara and the production team work behind the scenes slicing, brining, and packing - crafting the buttery, smoky goodness we’re known for. Our Tobermory Cold Smoked Trout is especially loved for its smooth, delicate texture - raised in the cool, clear Scottish waters and cured to perfection. It’s even won fans like Scotland’s National Chef Gary Maclean, who let out a delighted “wow” when he tasted it live on an episode of BBC Landward back in 2017.

Our little shop also got a glow-up in 2022 when Banjo Beale featured us on Designing the Hebrides. The space now reflects the same warmth and care that’s always gone into our fish.

The Next Chapter

Our dream is to grow - not just in size, but in heart. We want to see Tobermory Smoked Trout and Salmon in fridges across the country. Not just a food, but a feeling - something that takes you back to a special moment on Mull.

We’re developing tasting experiences to share our story and flavours in person, and working toward zero-waste production by turning our salmon and trout skins into natural dog treats. Every part of our process matters - from sustainability to sharing joy.

Most of all, we hope our children - Rosie-Mae and Blair - grow up proud of what we’ve built. Success, to us, is a happy family life on our beautiful island, making food we love, with a team we trust, and customers who feel part of our story.

So whether it’s your first bite or your fiftieth order, we hope our fish brings you a moment of pure Hebridean happiness.