We deliver our smoked salmon to leading chefs and retailers every week. We know they’re big fans of what we do, but we thought you might appreciate reading some of their feedback along with a splash of praise from the food critic world:
“We have chosen the Maldon Cure smoked salmon because it is the perfect combination of succulent, tender yet firm texture combined with an incredible depth of flavour. The subtle smokiness gives it a delicious aroma and enhances rather than overpowers the sweet fresh flavour of the salmon itself,” Alain Roux, Chef Patron, The Waterside Inn.
“Since we opened Holborn Dining Room back in 2014, Lambton & Jackson have consistently supplied us with the finest smoked salmon I’ve had the pleasure of serving in a restaurant. It’s an absolute honour and joy to work with them,” Calum Franklin, Executive Chef, Holborn Dining Room, self-confessed pastry deviant and acclaimed author of The Pie Room Cookbook.
“Lambton & Jackson Maldon Deep smoked salmon is intensely rich and decadent with a lovely balance of smoke,” The Sunday Telegraph, December 2019.
“The Maldon Cure smoked salmon was very, very delicious … almost melt in the mouth buttery texture. The balance of flavour was perfect,” Great Taste 2019 Panel of Judges who awarded the maximum of three stars.
“The Maldon Deep was a clear winner for me. It had a good, strong smoky flavour – they obviously tend their smoker with great care,” Tim Hayward, Financial Times restaurant critic and smoked fish competition judge for the Great British Food Awards.
“Lambton & Jackson’s Maldon Deep smoked salmon is an amazing, unique product,” Mark Froydenlund, chef-patron at 2 Michelin-starred restaurant Marcus in Knightsbridge and winner of Great British Menu.
“The Maldon Deep smoked salmon was unbelievably delicious. We’ve been dreaming about it ever since,” Panel of Judges, The Young British Foodies Awards 2017.
“We blind tested smoked salmon from the UK’s leading producers. Everyone placed Lambton & Jackson’s Maldon Cure and Maldon Deep in the top two. That’s how good they are,” Paul Farmer, Executive Head Chef, The Cavalry & Guards Club.
“I love the Maldon Deep smoked salmon. It’s got such a distinct flavour,” Tony Fleming, Executive Head Chef, Hotel L’Oscar and former Michelin-starred chef at South Place Hotel’s Angler Restaurant.
“Lambton & Jackson’s Maldon Deep smoked salmon is in a league of its own. The depth and clarity of flavour is stunning,” Alyn Williams, Executive Head Chef of the Michelin-starred Alyn Williams restaurant at The Westbury Mayfair and former UK National Chef of the Year.
“Smoked salmon royale featured a generous portion of superb fish from the Lambton & Jackson smokehouse,” Time Out London magazine review.
“The Maldon Cure smoked salmon and Oak smoked eel are both exquisite,” Stephen Li, Head Chef, Felix Seafood Grill.
“The Juniper smoked salmon is unlike anything I have seen before. I love it. It’s become a staple of my creative cooking and drink matches,” Marco Jerrentrup, Bedales of Borough Market.