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JANUARY BLUES BOX

JANUARY BLUES BOX

35.00

200G SMOKED SALMON
2 X HOT SMOKED TROUT FILLETS
200G HOMEMADE MACKEREL PATE
200G SLICED SMOKED DUCK BREAST
1 X CIDER CURED ROASTED PORK BELLY

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E2- 200g Smoked eel fillets

E2- 200g Smoked eel fillets

16.95

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.

ALLERGEN: FISH
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S1- 600g Pre-sliced side of smoked salmon

S1- 600g Pre-sliced side of smoked salmon

27.50

Sustainably farmed Scottish salmon hand cured with salt and brown sugar then cold smoked in our traditional brick smokers for 24-32 hours and long sliced. Simply delicious! Serves approximately 8 people.

ALLERGEN: FISH


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Castle Hotel

Jess and his team are something to which we should all aspire to. If I could get my chefs and front of house to care as much as they do about there products and how they are delivered we could have two Michelin stars not just one!

Fortnum and Mason

At Fortnum and Mason we pride our selves on maintaining the highest standards of service and product quality that our customers demand of us. It is quite simply a joy to have one of our key suplliers delivering quality, service and attention to detail to us as a customer. Whether it is ensuring exact delivery times, giving in store seminars or immaculate invoicing Brown & Forrest are always prepared to go that extra mile.

Head Chef at The Ivy (Caprice Holdings)

Brown and Forrest produces the best and most consistent smoked salmon we have ever had on our menus. Always delivered on time and always someone available to deal with any issues that may arise.