Dartmouth Smokehouse began in 1978 as a small mackerel processing outfit where Andrew Obolensky became involved in the initial business partnership. Andrew later bought the business outright.
Andrew’s sons, Nick and Ed Obolensky, thus grew up in the business and returned to take over the reins from their father in 2002 and 2005 respectively, after finishing their relevant degrees and master’s degrees at University.
With Nick and Ed at the helm (and Andrew consulting in a non-executive capacity), the Smokehouse business grew enough to warrant expanding the processing plant in Dartmouth, which was awarded its Efsis BRC certificate in September 2006.
We have won numerous food awards over the years, including Great Taste and Taste of the West, and has had recommendations from Heston Blumenthal and James Tanner to name a couple.
We now employ over 30 people in the area and are proud to serve our range of traditional smoked salmon, trout, and other fish, poultry and vegetables to hotels, restaurants and retail outlets world wide.