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Ruby and Vincent Marr are often asked what makes Marrbury smoked foods so special?
The question
should not be ‘what' it should be ‘who?'
Born the youngest son of five to Tommy and Nickie
Marr, Vincent had a love of salmon from the very first day he caught his first fish.
His late father, Tommy and
his mother Nickie, took their five sons to their net and coble salmon fishings on the River Cree from the moment they were
born. Although his elder brothers worked the fishings as youths, it was Vincent who was destined to pursue his career in the
industry.
Having been taught the traditional methods by his father, Vincent and Ruby believed the only way to make
Marrbury Smokehouse truly successful was to continue their work with those same ideals.
To this day, despite having
a huge niche market of the elite in the catering industry as clients, Vincent still produces each and every batch of food
in its entirety.
That means he has no staff in the smokehouse itself and only Ruby is allowed to assist him.
From filleting his fish to curing smoking and packing, Vincent takes a pride and passion in his work that has earned
him the utmost respect from some of the UK's most prestigious chefs.
We can tell the world how we dry cure
our produce, how we smoke over whisky and juniper and how we carve every single pack by hand. But, no one will ever truly
know the secret methods Vincent will use to give that unique Marrbury flavour which is loved by all.
Once you
taste Vincent's smoked foods, be it his own wild salmon, his succulent smoked chicken or any other of the marvellous foods
he creates, you will always find it is nothing less than perfect!
Our smokehouse still to this day remains beside
our home at Bargrennan.
In the "wee sma hours" whilst the world sleeps, you can guarantee Vincent will
be stoking up the fires, carving up his salmon or doing one of the hundreds of daily tasks required to produce his quality
foods.
Discover Marrbury Smokehouse Foods for yourself. You can order online or visit our shop and Bistro at Carsluith
Castle.
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