Richard founded Severn and Wye in 1988, originally, processing wild salmon and eels from the heritage fisheries of the Rivers Severn and Wye. While still supporting those ancient fisheries today, we are now dependant on farmed fish for the majority of our processing and smoking capabilities. Establishing ourselves amongst many of the country’s leading chefs as their supplier of bespoke cures and smoke. We do not have a cure or smoke to suit all, we specialize in designing products to the requirements and taste of the chef we are catering for.