Victoria Island Smokehouse
An award winning boutique smokehouse
from the banks of the River Thames, London
Our History
Established in 2016 by Cristian Giancaterino, Victoria Island Smokehouse began in Hong Kong, where a distinct approach to smoked seafood first took shape. The initial focus on smoked salmon introduced a more balanced profile, with less salt, a touch of natural sweetness, and a controlled level of smoke that allowed the quality of the fish to remain clear.
This approach gained recognition among leading restaurants, including Michelin-starred venues such as Mezzo 8½, Paper Moon, and Cipriani, as well as luxury hotels including Rosewood, The Ritz-Carlton, Mandarin Oriental, JW Marriott, and Shangri-La. As the smokehouse expanded into Macau, it was adopted by properties including MGM, Galaxy, Wynn, and The Sands.
While smoking is a long-established practice, the foundation of Victoria Island Smokehouse draws on family experience dating back to the late 1980s, when Mr. Scherrer established an early smokehouse. The 2016 launch marked a return to the craft, refined through a more controlled and contemporary approach to sourcing and preparation.
In 2023, the smokehouse relocated to the banks of the River Thames in London, placing it closer to Scotland’s salmon farms and key transport routes. Today, with Ali Mahmoudi joining as a partner, the focus continues to expand beyond salmon to a broader range of smoked seafood, supported by access to high-quality raw materials and a continued commitment to consistent preparation.
“Hong Kong was where we perfected the balance of flavours. Now, with Scotland’s exceptional salmon on our doorstep, we’re able to elevate our craft even further and create the perferct sublime smoked salmon.”
Cristian Giancaterino
Founder of Victoria Island Smokehouse & Aristocrat Caviar
