Iain's Background
Iain began working in the family business full-time at the age of 16, fifth generation in the well-known fish processing business R. R. Spink and Sons. A flourishing family business, with a reputation for top quality sea fish, and whose customer base included Harrods, Selfridges, Waitrose, Tescos, and culminating in the ultimate accolade, two Royal Warrants. For 25 years he was involved in all aspects of fish processing, as well as making smokies. A change of ownership within the business led to a change in direction for the company, which resulted in Iain re-evaluating his career.
Iain needed a fresh challenge, and in 2002 decided to embark on a degree in Applied Environmental Science, allowing him to combine his interest in the great outdoors, hillwalking, fishing and the environment, with a useful qualification. As all students do, Iain found himself with a long Summer vacation. He still had the desire to continue with the family tradition of Arbroath Smokie-making, and having done a few demonstration events in the past, he decided to put this time to good use, visiting Highland Games, Food Fairs and Game Fairs. He has recreated the original way in which smokies were made at the turn of the century, and has proved to be a popular attraction at all events. He was then invited to attend Farmer's Markets, and again, the prospect of a freshly smoked fish has proved to be attractive to visiting customers.
Wherever possible, the environmentally-friendly option is employed in his Arbroath Smokie-making operation. For example, the option of 'go green bags', and recycling the old Smokie barrels as firewood, as they are oak casks.
2006 has seen Iain receive well-deserved accolades for his produce. He is the BBC Radio Food Producer of the Year, and the UKTV Food Scottish Champion, 3rd in Britain overall. In addition, he has appeared on numerous news bulletins, 'The Woman Who Ate Scotland', 'This Little Farmer Went To Market', 'Castle in the Country', 'UKTV Food', Rick Stein's Food Heroes, recorded a piece for the 3rd series of 'Coast' and has been on several radio programmes. He also features in Sue Lawrence's book 'A Cook's Tour of Scotland', and Scotland on Sunday's '50 things every foodie should do in Scotland'.
Further details on many of these features can be viewed on the Links page.
Iain needed a fresh challenge, and in 2002 decided to embark on a degree in Applied Environmental Science, allowing him to combine his interest in the great outdoors, hillwalking, fishing and the environment, with a useful qualification. As all students do, Iain found himself with a long Summer vacation. He still had the desire to continue with the family tradition of Arbroath Smokie-making, and having done a few demonstration events in the past, he decided to put this time to good use, visiting Highland Games, Food Fairs and Game Fairs. He has recreated the original way in which smokies were made at the turn of the century, and has proved to be a popular attraction at all events. He was then invited to attend Farmer's Markets, and again, the prospect of a freshly smoked fish has proved to be attractive to visiting customers.
Wherever possible, the environmentally-friendly option is employed in his Arbroath Smokie-making operation. For example, the option of 'go green bags', and recycling the old Smokie barrels as firewood, as they are oak casks.
2006 has seen Iain receive well-deserved accolades for his produce. He is the BBC Radio Food Producer of the Year, and the UKTV Food Scottish Champion, 3rd in Britain overall. In addition, he has appeared on numerous news bulletins, 'The Woman Who Ate Scotland', 'This Little Farmer Went To Market', 'Castle in the Country', 'UKTV Food', Rick Stein's Food Heroes, recorded a piece for the 3rd series of 'Coast' and has been on several radio programmes. He also features in Sue Lawrence's book 'A Cook's Tour of Scotland', and Scotland on Sunday's '50 things every foodie should do in Scotland'.
Further details on many of these features can be viewed on the Links page.
That flavour was just so immense... A delight to eat your food... This man is creating a whole new culinary education
- Gary Rhodes
