E2- 200g pack eel fillets
Hot smoked over beech and apple wood gives a delicious and succulant flavour. Best served at room temperature. (Remove from fridge 20 minutes before serving). Allow 50g per person.
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GP- 225g Goose & Plum Sausages
New product for Spring 2010. Thereasa who runs our shop and restaurant and Kay who is in charge of slicing and dicing went on a farm shop tour just before Christmas and discovered these. They are from a local Goose farm that make their own sausages and when we tasted them knew we had to have them. As luck would have it we had our Christmas open days about a week later so gave them a proper test and completly sold out by lunchtime on the Saturday. All we do is roast them over an open fire; they truly are out of this world served hot or cold.
find out more
E1- 100g Sample taster of eel fillets
Hot smoked over beech and apple wood gives a delicious and succulant flavour. Best served at room temperature. (Remove from fridge 20 minutes before serving). Allow 50g per person.
find out more
EVENING MEALOur next Evening meal will take place on Friday 20th July. 3 courses for £25, bookings essential. To book a table please contact us on 01458 250875. | |
 Welcome to Brown and ForrestBrown and Forrest is a small family run smokery, started 31 years ago here in Somerset, we produce the finest smoked eel and salmon as well as a whole range of delicious smoked foods including smoked chicken, duck, lamb and trout. We stock over forty products in our shop which is attached to our award winning restaurant. We also send mail order all over the UK and supply wholesale to customers such as The Ivy, Scotts, The Gilbert Scott and Fortnum and Mason. | |
Customer SmokingCalling all fishermen | |
Non UK OrdersFor all non UK orders please contact the office on 01458 250875 for shipping and delivery information and charges. | |
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 Arctic CharWe have exciting news, we have a brand new product to offer you. Traditionally found in the northern lakes and fjords of Europe, Canada and America, this is a Salmonidae fish that some bill as a salmon replacement although in my opinion it is simply a stunning white flesh fish in its own right. Initially my thoughts were that it would lend itself beautifully to cold smoking, but in the end the results were out of this world when we simply hot smoked it as whole sides. We use a very light soya sauce and honey based brine and then simply roast the filleted sides over the flames of the fire and gently smoke them for a minimal amount of time. I cannot recommend this delicate and flavoursome fish enough and look forward to hearing your thoughts on it. | |
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E2- 200g pack eel fillets Hot smoked over beech and apple wood gives a delicious and succulant flavour. Best served at room temperature. (Remove from fridge 20 minutes before serving). Allow 50g per person. |  | GP- 225g Goose & Plum Sausages New product for Spring 2010. Thereasa who runs our shop and restaurant and Kay who is in charge of slicing and dicing went on a farm shop tour just before Christmas and discovered these. They are from a local Goose farm that make their own sausages and when we tasted them knew we had to have them. As luck would have it we had our Christmas open days about a week later so gave them a proper test and completly sold out by lunchtime on the Saturday. All we do is roast them over an open fire; they truly are out of this world served hot or cold. | | E1- 100g Sample taster of eel fillets Hot smoked over beech and apple wood gives a delicious and succulant flavour. Best served at room temperature. (Remove from fridge 20 minutes before serving). Allow 50g per person. |
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