10/09/2026
Campbell’s Clientele | In Conversation with Mungo Ingleby
For the latest in our Campbell’s Clientele series, we sit down with Mungo Ingleby of Sporting Lets, lifelong fisherman, writer for The Field and someone who has spent much of his life on some of Britain’s finest salmon rivers.
Mungo’s connection with the Highlands runs deep. His mother grew up in Glen Strathfarrar, while fishing has occupied him since childhood. We spoke about wild Atlantic salmon, memorable days on the river, the perfect post-fishing dram, and why the people, places and traditions surrounding salmon fishing matter just as much as the catch itself.
What keeps you returning to salmon fishing?
“Salmon are an enigma. They do not feed in freshwater, and their pursuit is endlessly fascinating.”
One final day on the river, where would you choose?
“Rather than pick a river, I’ll pick the conditions. Give me two feet of cool water on the gauge and I’ll be a happy man. In the right conditions Scotland can be as good as anywhere.”
What do people misunderstand about salmon fishing?
“That it is all about catching fish. There is immense pleasure in your surroundings, in the Speycasting journey, in the rhythms and sounds of water and in the company of fishing friends.”
What couldn’t you fish without?
“A cherished intermediate fly line, a black fly, an orange fly, a cap and Aggie, my spaniel, mousing on the bank. Oh, and scissors. I shudder at the thought of biting nylon!”
And the perfect post-fishing dram?
“The battered armchairs on the Wester Elchies fishing hut balcony, looking out over the Spey. And, only in that hut, I would go for an Aberlour. The distillery is only a mile away.”
Finally, what has fishing taught you?
“There are four stages in fishing: any fish, the most fish, the biggest fish and finally the best fish. I think that journey is also the journey of life. Read into that what you will!”
A wonderful perspective from someone for whom salmon fishing is far more than simply catching a fish.
Read our extended interview with Mungo in today’s Campbell’s newsletter.