In case you missed it, we recently received absolutely stellar coverage in The Sunday Times, the UK’s largest selling broadsheet newspaper.
The weekend before the coronation of King Charles III, the paper’s star columnist India Knight served up an extraordinarily generous review of Lambton & Jackson smoked salmon in the main magazine.
So without further ado, here is India’s cracking column in its entirety.
“So much smoked salmon exists in name only, flabby and limp, tasting of nothing, relying on the fact we associate it with special occasions to sell its sorry self. I recently bought quite an expensive packet from a supermarket and couldn’t believe how anodyne it was, with an actively unpleasant texture. I could barely taste the smoke or the cure. I can point to an exceptional source though: Lambton & Jackson. It has won loads of awards and operates in Maldon, Essex – as in the sea salt.
Its Maldon Cure is ludicrously buttery and delicious, luxurious in the mouth, full of flavour – the best smoked salmon I have ever tasted at home. It feels, as it should and rarely does, that you are eating a delicious treat. There’s also a Maldon Deep version if you like things extra robust, I could eat this all day, but it is quite full on. There’s also a Juniper and Kiln-roasted version. And ta-da, a limited edition Coronation Cure which features a blend of spices including turmeric, cumin, allspice, mustard, fenugreek, cloves, coriander and chilli powder. The Maldon and Juniper Cures are also available sashimi-style – sliced downwards rather than across. IK”