Manx Kippers

Some products earn their place on our counter through exceptional quality. Others arrive carrying a little history. Manx Kippers manage both.

My dad sold Devereau's Manx Kippers back in the 1980s and, all these years later, we're still proud to stock them today.

Produced on the Isle of Man by Devereau's, a company established in 1884, these traditional kippers are prepared much as they always have been. The herring are carefully brined before being slowly smoked over oak, creating a wonderfully rich flavour without the need for artificial colouring.

Slightly smaller than some other kippers, Manx Kippers more than make up for it with character. The deep oak smoke complements the natural richness of the herring, creating a robust flavour that has won generations of loyal followers.

Today the business remains in the hands of people who genuinely care about preserving traditional smoking methods, ensuring these iconic kippers continue to be enjoyed by seafood lovers around the world.

A true taste of British seafood heritage.

Did You Know?
A kipper starts life as a herring. The fish is split from head to tail, lightly brined and traditionally cold-smoked to create one of Britain's most iconic breakfast dishes.

The Isle of Man has been famous for its kippers for well over a century, with Manx Kippers enjoying protected status and a reputation for quality that stretches far beyond the British Isles.

Few smoked products are as instantly recognisable as a proper Manx Kipper.