A History Worth Listing – the Smokehouse Awarded

The beautiful Northumberland coastline is littered with many historical buildings waiting to be discovered and enjoyed, but have you heard about the fascinating 19th-century smokehouse nestled in Craster? It’s achieved quite an honour recently, being designated as a Grade II listed building by the Department for Culture, Media and Sport, all thanks to a well-deserved recommendation from Historic England.

The prestigious listing system is used to denote a building’s exceptional historical and architectural significance. It also means that the planning system steps up to protect and preserve it for years to come, so it can be discovered and enjoyed by future generations.

The old smokehouse in Craster is particularly interesting as the story behind the building is a tale of family legacy. Craster has a rich history intertwined with fishing and fish curing. Back in 1887, the village boasted four fish curers, among them William Archbold. He mentored a young and entrepreneurial James Robson, who eventually established his own enterprise, acquiring this very smokehouse in 1906.

Owned by the Robson family for well over a century, this unassuming stone building has been the cornerstone for crafting the world-renowned ‘Craster Kippers’ since 1856. It stands as a rare survivor from the heyday of the North East’s bustling herring industry.

Picture a time when almost every coastal town and village had busy herring yards in order to meet the high demand for affordable seafood. Near to the yards, you’d find smokehouses that cured and pickled fish, then shipped them off to markets near and far, both local and European. These industries were one of the biggest employers in coastal areas for many decades.

But, as they always do, times changed. In the 1920s and 1930s, the herring industry took a nosedive. Fresh fish, like cod and plaice, became more accessible due to advances in transportation and refrigeration. Consequently, the charm of smoked and pickled fish faded for inland markets. Herring yards closed and smokehouses were left to become derelict or repurposed for different uses.

But, throughout this time, the smokehouse in Craster kept the fires burning. Today it’s the only surviving smokehouse in the area, and one of only very few in the UK, that produces kippers in the traditional way.

Today, it’s Neil Robson, the great-grandson of James, who keeps the family tradition alive. The business, L Robson & Sons, stands as one of the very few left of its kind, crafting Craster kippers using methods, which have been passed down through generations.

Neil said, “We’ve always known that the smokehouse is a special building. It’s remained virtually unchanged for hundreds of years. Like the building, our smoking process hasn’t changed either. Herring are hung and smoked for 16 hours using burning whitewood shavings and oak sawdust. We’ve always been about quality, not quantity – and we’re proud that ‘Craster kippers’ are known as the best in the world! There’s a revival in the demand for smoked fish and we hear from new customers every day who’ve tried our kippers for the first time and can’t wait to get their next order delivered. We offer free UK postal delivery, which means that our kippers can find their way to anyone in the British Isles. This has opened up new markets for us and enabled more people than every before to try our kippers.”

You can’t miss the old smokehouse if you’re visiting Craster. It’s situated right in the middle of the village, opposite the pub. And, if you’re in any doubt, follow the rich aroma of burning oak and you’ll find it! Call into the shop, and don’t forget to take in the history of the newly grade II listed smokehouse. It’s truly remarkable – a living piece of history enabling a family legacy to continue and a business to quietly thrive on the Northumberland coast.

We’d love to hear about your visit to Craster and your memories of the old smokehouse. Comment below! And don’t forget to order the world’s best kippers online!