One of the oldest businesses in Angus is serving up a special and very expensive treat to well-heeled customers in honour of three centuries of success.
RR Spink & Sons of Arbroath is embarking on a 300th anniversary celebration of the firm that proudly holds a royal warrant as fishmonger to the Queen.
The firm has signed up Michelin-starred seafood chef Mark Sargeant for the year and is about to release a limited edition smoked trout created by its own chef Scott Fraser. It will have flavours of oak, peat and soft fruits to complement the fish.
RR Spink & Sons hopes the extra-special slice of fish will get customers’ mouths watering but they will have to see past the eye-watering price of £300 per fillet. Only 300 will be produced.
Company owner Alastair Salvesen said: “2015 is an incredibly exciting year for RR Spink & Sons.
“Not only is it an opportunity to celebrate the hard work and dedication of the generations before us but a chance to encourage more people to discover and enjoy smoked trout.
“While people are traditionally more familiar with Scottish smoked salmon, our ethically farmed smoked trout is more than a match. It has Her Majesty’s approval after all. Few can argue with that.”
Mr Sargeant will devise a series of RR Spink & Sons recipes to encourage consumers and restaurants to discover smoked trout.
He said: “Smoked trout is a bit of a dark horse, often overshadowed by its big cousin the smoked salmon.
“In this landmark 300th year RR Spink & Sons is in a unique position to champion delicious smoked trout.”
Founded in 1715 as a family business, RR Spink & Sons retains its ancestral home in the Angus harbour town of Arbroath.
The company produces nine varieties of smoked trout and salmon and as well as being available in the firm’s online shop, they grace the shelves of prestigious retailers including Selfridges and the House of Bruar in Highland Perthshire.
The sea loch of Loch Etive is the sole source of RR Spink & Sons’ trout, ethically farmed to Freedom Food standards.
Resident chef Scott Fraser joined the company in the next stage of a globetrotting career that has taken him to Spain, New Zealand and Australia.
He has also worked in top Scottish restaurants including Nairns and the celebrated Three Chimneys on the Isle of Skye.