John Ross Jr’s Sales Director, Vicky Leigh, was one of three people interviewed for a feature on the rising popularity of smoked salmon and a growing global appetite for the product in the nationwide Waitrose Weekend magazine.
Waitrose Weekend, 10th December 2015
John Ross Jr’s Tea Smoked Salmon with Lapsang Souchong Tea was one of four prominent smoked salmon brands to appear in a national Christmas smoked salmon taste test on Channel 4’s popular Sunday Brunch show. The five minute feature saw John Ross Jr’s product effectively ‘win’ the contest, with the show’s co-presenter, Tim Lovejoy, claiming it was “stunning” and comedian Russell Kane claiming that it was his favourite out of the four for its “complexity of flavour”.
Sunday Brunch (Channel 4), 6th December 2015
John Ross Jr’s Traditional Smoked Salmon featured in Eat In Magazine’s ‘Tried and Tested’ feature in the December issue, in which the editor said ‘We couldn’t fault this [smoked salmon]. Worth the cost and thin enough for the tiniest of canapés, or to mix into scrambled eggs at breakfast.’
Eat in, December 2015
Philip Schofield and Amanda Holden pick John Ross Jr’s Balmoral Fillet as their favourite smoked salmon in the Christmas taste test on ITV’s This Morning
ITV’s This Morning, 9th December 2014
Food & Travel Magazine recommends John Ross Jr's Luxury Prawn Cocktail to celebrate Burn's Night as part of its Scottish Supper feature.
Food & Travel Magazine, December 2014
Surrey Life urges Surrey residents to make their Christmas dinner extra special in their Gourmet Life feature by sourcing the very best ingredients locally. Of course, they included our Traditional Smoked Salmon.
Surrey Life, December 2014
The Lady magazine included our Smoked Salmon Pate in its Festive Food Guide feature, a roundup of the very best Yuletide treats.
The Lady, December 2014
The Scottish Grocer recommended our Luxury Prawn Cocktail in its festive feature special entitled With all the trimmings.
The Press and Journal covered the launch of the Luxury Prawn Cocktail, labelling it a 'Luxury Classic' in its Christmas Food News feature.
The Press and Journal, 8th November 2014
Our Tea Smoked Salmon featured in The Sunday Telegraph's Stella Magazine as part of its Six of the Best feature.
Stella Magazine, 4th November 2014
Good Housekeeping included our Balmoral Fillet in its iconic Christmas Taste Test feature, claiming that it's 'worth splashing out on'.
Good Housekeeping, November 2014
The review Square Meal gave our Balmoral Fillet is so good, we're going to quote it in its entirety. It reads:
"Please excuse the language in this quote from our tasting room: 'F@@king hell, this is salmon on a whole other level.' Crass but true.
Square Meal, October 2014
The Surrey Advertiser celebrated the success of John Ross Jr winning yet another Great Taste Award at the 2014 awards in a story entitled 'Smoked salmon producer savours the taste of victory.
Surrey Advertiser, 5th September
The Grocer magazine covers how John Ross Jr secures exclusive Tea Smoked Salmon deal with Harrods in its 'Harrods nets John Ross Jr tea salmon' story.
26th April 2014
Your Marylebone Magazine hails John Ross Jr's traditional smoked salmon as a 'Must Try Starter' at the prestigious London Greens Restaurant
1st March 2014
Your West End Magazine said that John Ross Jr’s smoked salmon on soda bread starter at Greens Restaurant in London are ‘must trys’
Your West End Magazine & Your Marylebone magazines, April 2014
John Ross Jr featured in the Take Five: the very best of Scotland feature.
Nottingham Post, January 2014
John Ross Jr’s Traditional Smoked Salmon featured in Woman & Home’s Festive Food Edit as ‘a fab treat guaranteed to make Christmas a success’.
Woman & Home, December 2013
“There’s smoked salmon and then there’s smoked salmon. Treat yourself to John Ross Jr’s Traditional Smoked Salmon, which is made in the traditional way using brick kilns dating back to 1857.”
Weybridge Exclusive, November 2013
John Ross Jr’s Traditional Smoked Salmon featured in Great British Food magazine’s Breakfast Essentials feature. On it the magazine said: “This award-winning Scottish Smokery uses oak and beechwood to cold-smoke salmon in traditional brick kilns, which really makes a difference to the final taste. The delicate balance between smoke and fish is very impressive and the tender, silky texture is very enjoyable – especially in a bagel with cream cheese.”
Great British Food, October 2013
“The think cut, meaty salmon is real melt-in-the-mouth stuff. The smokiness is present but is very subtle and natural tasting, with gentle sweetness from the cure. The fish has a beautiful bright colour and smooth, fine texture.”
Three of the Best feature, Great British Food Magazine, July 2013
“The names reek of performance and tradition. Cheese, fine food and wine specialists Paxton and Whitfield… smoked fish suppliers John Ross Jr. The aforementioned were just a few of the dozens of Royal Warrant Holders at the Coronation Festival at Buckingham Palace paying homage to the Queen’s remarkable 60 years on the throne.”
Birmingham Post, 18th July 2013
“To commemorate its role in the Queen’s Coronation Festival, Royal Warrant Holder John Ross Jr has launched its limited edition Original Classic Smoked Salmon. John Ross Jr takes the finest, freshest fish and smokes it in traditional red brick kilns from 1857.”
Best of British feature, Great British Food, June 2013
John Ross Jr’s Traditional Scottish Smoked Scottish Salmon featured in the June 2012 issue of Coast Magazine under the feature entitled ‘Catch of the Day – what’s floating our boat this month.’
Coast Magazine, June 2012
“We are very proud of our suppliers and the produce that we use and we search hard to find only the best. Key examples are our smoked fish which comes from John Ross Jr.”
Award-winning chef Mark Burke, Head Chef at The Lymm Hotel in Warrington, talks about sourcing only the best products in Living Edge magazine, May 2013.
“If you prefer your fish smoked, John Ross Jr are the acknowledged experts. The Aberdeen family firm have a Royal Warrant and their smoked salmon is simply sensational.”
Food Editor, Take it Easy (The People) magazine, April 2013
“Add a touch of elegance to your Easter festivities with luxurious pieces of silky, tea-smoked salmon, resting on deliciously light, savoury canapés, finished with a light drizzle of fresh lemon juice. Keep your guests topped up with a crisp glass of refreshing Champagne.”
Allaboutyou.com, (the online site for Good Housekeeping, Coast, Country Living, Prima and House Beautiful), March 2013
“This beautiful side of gravadlax makes a show-stopping festive centrepiece. Marinated in molasses and salt, then covered with dill, simply put in the middle of the table and let guests help themselves.”
‘Double Deal’ feature, Olive Magazine, January 2013
John Ross Jr’s Balmoral Fillet features in the December issue of Woman & Home in the Festive Food Edit, where it is credited as having an ‘Award Winning Flavour’.
Woman & Home, December 2012
“John Ross Jr’s Traditional Smoked Salmon has a lovely bright colour and smooth, fine texture – barely any chewing required! The taste is gentle at first, but gradually builds to a pleasant smokiness that lingers on the palate. Considering the quality, the price is excellent, making it an ideal choice for parties and entertaining.”
Christmas taste test, Great British Food, December 2012
“Salt, smoke and the warm, honeyed notes of malt whisky distinguish John Ross Jr’s Balvenie Whisky Smoked, which remains tender and soft.”
The very best smoked salmon, Stella, The Sunday Telegraph, 4th November 2012
John Ross Jr features in the November issue of Waitrose Kitchen, credited as a ‘Very Important Producer’ for producing a ‘superb’ smoked salmon.
Waitrose Kitchen, November 2012
“I started with the smoked fish platter and it was quite superb (congrats to supplier John Ross Jr from Aberdeen). The smoked salmon and mackerel were particularly tasty.”
Tam Cowan, Restaurant Critic, The Daily Record
“… straightforward hearty dishes, prepared daily from the highest quality, fresh ingredients. From country style pate and whitebait and aioli to John Ross Jr smoked salmon, soda bread and chive creme fraiche as well as succulent vegetarian offerings of mozzarella, peppers and tapenade, the menu [at The Lock Bar and Kitchen] serves up a selection of English country kitchen classic along with more Mediterranean dishes.”
Bianca London, The Mail Online
“John Ross Jr’s tender and succulent sides of smoked salmon have been a foodie favourite for almost three decades.”
Great British Food magazine, July 2012
John Ross Jr’s traditional smoked salmon featured in Square Mile magazine’s ‘Menu of Champions’ in the May 2012 issue.
“From smoked salmon sourced from John Ross Jr, to fillet steak from the Scottish highlands and pan-roasted wood pigeon, the quintessentially British menu [at the MacDonald Botley Park Hotel] has a wide range of dishes to suit everyone. The food is fancy without being fussy and full of flavour, with head chef Matt Wallace using the prime of the UK’s produce to create his culinary delights.”
Hotel Business, June 2012
"Captures the sea salt and rich, earthy smoke while keeping a velvety, dry texture."
Woman & Home Magazine
January 2012 - Festive Taste Test
“Highlights on the menu at the MacDonald Inchyra Hotel and Spa include the John Ross Jrkiln-smoked salmon.”
The Daily Mail
20 October 2011
"There are many smoked salmons on the market - but John Ross Jr's traditionalScottish smoked salmon stands out."
Madeline Lim, Food & Drink Editor, The Independent
3rd December 2010
John Ross Jr’s Traditional Scottish smoked salmon was selected by The Guardian to be in the 2010 Perfect Christmas Hamper The Guardian
10th December 2010
"The secret of John Ross Jr’s success doesn’t just lie with traditional techniques and time-honoured processes, but with family values." So Guildford magazine
John Ross Jr has established itself as an award winning smoker, supplying London’s top restaurants as well as royal kitchens.
"For healthy canapés you can’t beat smoked salmon, and a right royal one at that! The Queen is a fan of John Ross Jr."
Lucy Cheek, Women’s Fitness magazine
"Creamy, sea-salty and rich – the quintessential smoked salmon, glorious in its simplicity."
Delicious Magazine - WINNER of smoked salmon taste test
"A firm smoked salmon with a rich smoke"
Woman and Home Magazine - 'Best smoked salmon supermarket buys'
"Succulent and velvety on the tongue, with a delicate falvour that's only enhanced by the cold-smoking process."
Waitrose Food Illustrated
"The kilns have now been listed as a building of special architectural and historic interest by Historic Scotland. The fish these venerable brick domes produce is qually impressive."
"JRJ's cold-smoked salmon is superb. This is perhaps because it is produced in the traditional way with years of skill and expertise behind them ; perhaps because they only use quality Scottish fish - but most possibly it is a combination of the two. Its delicate yet pronounced smoky flavour is lingering and memorable."
Sue Lawrence, author of "A Cooks Tour of Scotland"
"Traditionally-smoked, dry, tasty salmon from a producer who really cares – highly recommended."
Jane Curran - Food Editor, Woman & home