Gary Jones "Johnny at The Valley Smokehouse has supplied my smoked salmon for over 25 years. Ethically sourced salmon, skillfully prepared to produce a consistently fantastic flavour. A true artisan and food hero of the West Country, 30 years of success has to be applauded."
Executive Head Chef, Le Manoir aux Quat' Saisons
Phil Vickery "I have used The Valley Smokehouse products for the best part of 25 years. The products are very carefully sourced, prepared and finished to an impeccably high degree. Jon has been a personal friend since 1985, a very talented chef in his own right, understanding that great raw product can make fabulous products. His smoked salmon to me is the best around; I have used it in all my restaurants and food businesses. It goes without saying that I cannot recommend him enough." Phil Vickery
Raymond Blanc "Valley Smoke House smoked salmon: This is a traditional smoking house. They really understand the different qualities and characteristics of fish and meat produce and have developed their techniques to bring out the best flavours while maintaining superb texture." Raymond Blanc, Chef, Le Manoir Quat' Saisons, Oxfordshire