Hayley Orman

Harris Smokehouse

Adam Harris always new that he would follow his father’s footsteps. His early years spent growing up in the English countryside surrounded by family and three generations of fish smokers. These traditional methods of smoking and curing fish were etched into to his memory. In 2008 keeping the family tradition alive, Adam opened Harris Smokehouse in Hahndorf. A boutique fish smokery supplying South Australia with a premium variety of additive and preservative free smoked seafoods, far beyond just smoked salmon. Early on, the business entered the Sydney and Melbourne markets, and within a few short year’s investment was made in state-of-the-art infrastructure to cope with the rapid growth. In 2019 a move was made to supply direct to customers nationally, investing in a fleet of vehicles and employing, sales representatives and delivery driver’s interstate. This effect from this investment was immediate with HSHPL doubling in size. it became evident that a larger premises was required. In 2020 HSHPL relocated to Mount Barker within two years HSHPL had doubled in size again. Today HSHPL is proudly employing 36 FTE employees nationally. Operating teams in each of the major Australian states. This growth allows HSHPL to deliver to 800 customers weekly. Harris Smokehouse proudly uphold the core values of Ethical, Stainable, Natural, Choices, and is what continues to drive the business today. Harris Smokehouse ensures transparent, trustworthy, clean foods, that aren’t produced at the planets expense.