LOCAL PRODUCER
Succulent smoking in SOMERSET
FOR OVER 30 YEARS, BROWN & FORREST SMOKERY HAS BEEN PROVIDING US WITH TRADITIONALLY SMOKED FISH AND MEAT, EARNING ITS REPUTATION AS ONE OF THE UK’S MOST REVERED PRODUCERS. TAMSIN PEARCE INVESTIGATES
esse Pattison is truly passionate about food and this passion is obvious to see in the quality of the food on offer at Brown & Forrest Smokery in Somerset. This small but well established smoke house has perfected the age old art of smoking, then adapted it and perfected the process further. Offering more than 40 products ranging from the traditional hot and cold smoked salmon and eels to its latest additions of smoked scallops and smoked mackerel paté, we are spoilt for choice whether dining in the adjoining restaurant or purchasing products from the shop or online.
J 50 | THE WESTCOUNTRY FOODLOVER
Its popularity is clear for all to see having sold out of salmon completely during the Queen’s Jubilee. However, Jesse refuses to compromise his products by turning to mass production and prolonging shelf life. The emphasis is on small batches and quality.
Smoked products are often
overpowering and mask the flavour of the actual raw ingredient, leaving a strong, salty aftertaste in your mouth. Brown & Forrest however take a different approach.
The hot smoked salmon is incomparable from anything I have
tasted before, reminding me of the lovely bonfire smell which lingers in the cool autumnal air, making it feel warm and wholesome. There is a depth of flavour enhanced by the marinade of soya, vinegar, sherry, garlic and ginger, but it is also fresh and weightless. Served with a simple salad or a chunky piece of homemade bread, there is no need for fancy sauces as the flavours speak for themselves.
The cold smoked salmon tickles the taste buds. Fine and mellow, succulent and pure, it melted in my mouth and screamed of quality and goodness. More was to come.
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