Our Story

Driven by a desire to produce the very finest smoked trout, 
Charlie’s Trout was created.



At Charlie’s Trout our aim is simple -
to produce the most fabulous smoked trout we can. Not the usual tasteless mass produced offerings but a truly sensational side of smoked trout where fresh means fresh, and delicious means delicious. We are delighted to work with the historic Longford Estate in Wiltshire where their team of farmers have been rearing the mighty trout since the 1970’s. They take pride in their craft and only employ the best methods and maintain the highest standards. 

Our trout are raised in the beautiful crystal clear water from Wiltshire’s world famous Wiltshire Avon. Each day up to 50 million gallons of highly oxygenated chalk river water flows freely through the farm’s raceways. Swimming against a constant inflow of water 24 hours a day keeps the fish lean, healthy and in perfect condition. The next stop is with Jon the smoker to weave his magic. Jon has been perfecting his craft for 40 years and is an expert in smoking trout. 

Having filleted the fish, they are smoked for up to 16 hours using the finest sawdust from green Wiltshire oak. Once they have cooled, the skin is removed and the fillets are skillfully trimmed. We set aside up to 40% of the meat as we only use the best. The fillets are then carefully hand sliced and hand packed and put into refrigerated bags ready to be delivered straight to your door. A devotion to perfection in everything we do - we hope you think so too.