John Taylor's Linkedin Analytics

Embarking on a culinary journey is much like navigating the chapters of a love story. In the realm of cold smoked salmon, where tradition once reigned, my pursuit has been to rekindle that flame that mass production, machines, and cost-cutting extinguished. Back to the Future - that's the tale I am scripting with Royal Nyborg Smokehouse. Cold smoked salmon, a time-honored luxury, lost its essence to the trappings of modernity. Greed and profit overshadowed the love and passion that once defined this exquisite delicacy. Yet, amidst the shadows of quick processes and assembly lines, there exists a realm where hand-produced, quality craftsmanship persists. I find myself at the crossroads of tradition and innovation, seeking to redefine this culinary classic. After nearly three years immersed in the art of dry-aged cold smoked salmon and drawing from 30 years of kitchen expertise, I present what I believe to be the epitome of this craft. What sets Royal Newport Smokehouse apart is not a stroke of luck or genius, but a continuous journey fueled by love, passion, learning, and development. The result is a product that transcends luxury—a taste sensation like no other in the market. Sophisticated simplicity defines it, with a delicate smoke nuance, a balanced salt profile, and the pure, sweet flavor of salmon meticulously retained. This creation is not just about taste; it's a commitment to sustainable practices. Embracing Danish land-based salmon farming, we ensure a chemical-free, drug-free, and pesticide-free process, with no growth hormones, worms, or lice. With a recirculating aquaculture system speaks to a future where responsible sourcing is paramount. Royal Newport Smokehouse dry-aged cold smoked salmon is more than food; it's a love story—one that unfolds with every bite. Join me on this journey; chapter one begins with every delectable slice. Once you try then you buy 🐟🔥