Producer of the Month: Brown and Forrest Smokery
Jesse Pattisson from the Brown and Forrest Smokery answers our questions...
We are a small artisan smokery business. We have four main income streams, which are mail order, our restaurant, our shop and wholesale. We are only interested in producing small batch, top top quality food. Brown and Forrest was originally set up in the 1980's purely as a mail order business, however, in the last 12 years we have changed significantly constantly adding to our range as well as opening our on-site restaurant and shop. The other major area of change for us has been our wholesale market . We now supply the likes of Fortnum and Mason, Rick Stein, Mitch Tonks and the Hawksmoor group. We continue to grow and add new products to our range, but are very clear that growth for growth sake is not for us...hence our decision not to supply any of the national supermarkets!
Why do you do what you do?
Because its never boring and to make a living (a modest one), doing something I love, is a joy.
What do you enjoy most about your job?
Watching and hearing from customers who are amazed by quality and service in one package.
What do you least enjoy about your job?
Permanently smelling of fish and bonfires.
What achievement are you most proud of?
For a small business like ours to be the house salmon of the Rick Stein group is pretty special.
Why should we buy British produce?
Simply because if its been made or grown with love and pride in the UK, why go elsewhere?
How do you think we should be promoting British?
By concentrating on the non mass produced quality angle first, rather than the Union Jack alone.
If you were an advertising executive, what slogan would you use to promote British?
Great Farms, Great Food, Great taste, Great Britain.
What's on the menu this evening?
Classic smoked salmon followed by cider cured oak roasted pork belly new potatoes and salad.
How can people get hold of your produce?
By visiting our web site www.brownandforrest.co.uk