Christmas Selection 2026
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Kippers - Moxons
When Robin Moxon decided to create his own smoked fish range, he wasn't prepared to settle for 'good enough'. Already renowned for sourcing exceptional fresh fish, Robin felt the smoked fish available simply didn't match the quality standards he wanted for his customers. The solution? Build his own smokehouse and do it himself. Today, every Moxon's Kipper is produced at the Wimbledon Smokehouse in South London using carefully selected North Sea herring. The fish are brined, dried overnight and traditionally smoked over a blend of hardwoods based around beechwood, creating a beautifully balanced smoky flavour and wonderfully succulent texture. Every stage of the process has been refined over years of testing and development, from the hand-harvested Portuguese Atlantic sea salt used in the brine to the carefully chosen smoking woods that give Moxon's products their distinctive character. We've known Robin for many years and share his passion for quality, provenance and attention to detail. His smoked fish is exceptional and we're proud to have it on our counter. Beautifully smoked, wonderfully juicy and everything a proper kipper should be. Did you know... The glossy surface on a traditionally smoked kipper isn't added after smoking; it develops naturally as the fish cools and absorbs the flavours created during the brining, drying and smoking process. The combination of these three stages is what gives great smoked fish its distinctive texture, colour and depth of flavour. Smoking fish is simple in theory, but mastering it is an art.
Already renowned for sourcing exceptional fresh fish, Robin felt the smoked fish available simply didn't match the quality standards he wanted for his customers. The solution? Build his own smokehouse and do it himself. Today, every Moxon's Kipper is produced at the Wimbledon Smokehouse in South London using carefully selected North Sea herring. The fish are brined, dried overnight and traditionally smoked over a blend of hardwoods based around beechwood, creating a beautifully balanced smoky flavour and wonderfully succulent texture.
Every stage of the process has been refined over years of testing and development, from the hand-harvested Portuguese Atlantic sea salt used in the brine to the carefully chosen smoking woods that give Moxon's products their distinctive character.
We've known Robin for many years and share his passion for quality, provenance and attention to detail. His smoked fish is exceptional and we're proud to have it on our counter.
Beautifully smoked, wonderfully juicy and everything a proper kipper should be.
Did you know...
The glossy surface on a traditionally smoked kipper isn't added after smoking; it develops naturally as the fish cools and absorbs the flavours created during the brining, drying and smoking process.
The combination of these three stages is what gives great smoked fish its distinctive texture, colour and depth of flavour.
Smoking fish is simple in theory, but mastering it is an art.
For something a little more old-fashioned, try a Jugged Kipper. Stand the kipper upright in a tall jug, tail uppermost. Boil the kettle and leave the water to cool for around 20 seconds before pouring it over the fish until fully submerged. Leave for 5 minutes, then carefully pour away the water.
The result is a perfectly poached kipper with beautifully moist flesh and a wonderfully delicate texture.
Whether grilled or jugged, kippers are fantastic served with buttered toast, crusty bread or a traditional breakfast.
Simple, traditional and every bit as delicious today as it was a century ago.
Herring (Clupea Harengus), salt and beechwood smoke