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Neil and Rebecca Barnett founded the original Kingfisher Smoke House in the United Kingdom in 1989. Since emigrating to New Zealand in the early 2000's, Neil and Rebecca have seen a space for their product and re-founded the business in 2010 using high quality and locally sourced products.


We use the very best daily harvest, fresh Chinook salmon from Akaroa Salmon New Zealand and following centuries old, traditional methods for curing and smoking the fish. Our products are 100% natural. No artificial additives or preservatives are used in the curing or smoking process.

Prepared into whole sides, the fillets are dry salted to cure then cold smoked for 24 hours, onsite at the beautiful 'Old Lavender Farm' in Takamatua Valley on Banks Peninsula. This time-honoured process preserves the salmon and adds a delicate, sweet flavour, full of natural oils for that melt in your mouth sensation.

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