Salmon smokehouse Coln Valley has launched its Trio of Gravadlax product into the UK foodservice sector in time for the holiday season. The product comes in three varieties of gravadlax — beetroot, pesto and lemon and pepper.
“As an artisan producer, we aim to provide the industry with a choice of contemporary flavors that push the boundaries of traditional products,” said Mark Osbourne, managing director of Coln Valley. “We want to create food that inspires chefs and appeals to those who appreciate fine food. The Trio caters for both audiences and is likely to be a hit throughout the festive season and beyond.”
Cured using traditional techniques, the Trio of Gravadlax launch follows Coln Valley’s successful summer flavor, the Pimms Gravadlax, which first appeared at the Wimbledon tennis championships in 2010. Coln Valley’s customers also include premium London food halls and delicatessens throughout the UK.
The 30-year-old company uses brick kilns, updated versions of the original “London Smokeholes,” which it says give products a mild, smokey flavor.
The company processes more than 700 metric tons of fresh Scottish salmon per year.
