OUR STORY

Cambridge House honors the Scottish tradition of open-fire kiln smoking, crafting exceptional smoked salmon with time-honored techniques and premium ingredients.

Our Products

TIMELESS TRADITION

Cambridge House was founded by entrepreneur Tim Brown, whose passion for traditional salmon smoking began as a teenager growing up in the town of Carlisle, on the Scottish-English border.

Dedicated to preserving the heritage of this time-honored craft, he spent years mastering historic techniques and family recipes passed down through generations. In 1999, he brought his expertise to California, and in 2005, he opened a state-of-the-art smokehouse in Santa Barbara.

Unlike large-scale manufacturers, Cambridge House continues the authentic Scottish tradition of smoking salmon over an open fire kiln, using full logs of oak, applewood, and other select woods.

This commitment to craftsmanship over mass production results in an exceptionally delicate and distinctive smoked salmon, enjoyed by the world’s finest hotels, airlines, restaurants, and retailers.

EXQUISITE TASTE

Cambridge House smoked salmon is incredibly versatile, perfect for elegant appetizers, gourmet entrées, or simply enjoyed on its own to savor its rich, buttery texture and delicate smoky flavor. 

HOW TO ENJOY

On its own with freshly squeezed lemon

With fresh baked bread and black pepper

With bagel and cream cheese

With fine grade caviar and a glass of chilled champagne for the ultimate indulgence

SERVING SUGGESTION: For optimum flavor and texture, remove the portion to be served from the refrigerator and leave at room temperature for 30 minutes before serving. Allow 2 to 3 slices per person as an appetizer or 4 to 5 slices per person as a main course.