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campbell scott stock photos

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A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
Stock Image of A proprietor of Arbroath Fisheries Ltd. Campbell Scott, removes a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
Editorial image of Scottish haddock in Arbroath Smokies, United Kingdom - 11 Nov 2020

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
Editorial photo of Scottish haddock in Arbroath Smokies, United Kingdom - 11 Nov 2020

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
Stock Photo of A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
Editorial picture of Scottish haddock in Arbroath Smokies, United Kingdom - 11 Nov 2020

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
Stock Picture of A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, removes a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, removes a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, removes a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares the barrel for a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, removes a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, removes a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, with a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, looks on a smoking haddock at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, with a new batch of smokies, behind him is the North Sea, at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
A proprietor of Arbroath Fisheries Ltd. Campbell Scott, prepares a new batch of smokies at his smokery in Arbroath, Scotland, Britain, 11 November 2020. A Smokie is a hot smoked haddock cooked in a barrel over an open flame. The company use Scottish haddock sourced from the cold waters of the North Sea and still produce it using traditional methods. Having attained PGI Status in 2004 Arbroath Smokies can only be produced within a five mile radius of the town center and enjoy the same status as Parma Ham and Champagne. The methods are strictly monitored to ensure customers are receiving the genuine article.

A proprietor of Arbroath Fisheries Ltd. Campbell...
Nov 11, 2020
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