Smoked in Somerset: Meet the team behind Brown & Forrest

Tucked away in the heart of the Somerset levels, just a short drive from our Field & Flower HQ, lies Brown & Forrest, a small, family-run smokery that has been perfecting the craft of traditional smoking for over 40 years. Founded in 1981 by Jess, who first learned the art of smoking in Germany, Brown & Forrest has grown from humble beginnings into one of the UK’s most respected artisan smokeries, known for their unwavering commitment to time-honoured smoking techniques and deep, rich flavours.

Built on Craftsmanship

At Field & Flower, we’ve always believed in working with small-scale producers who share our values—craftsmanship, sustainability, and a love for incredible food. Our relationship with Brown & Forrest began years ago when we set out to find a smokery that could bring out the very best in the fish we source. From the first taste of Jess’s smoked goods, we knew we’d found something special.

Jess and his team use both hot and cold smoking techniques, carefully selecting the finest oak and beech wood to create distinct, nuanced flavours. Whether it’s the delicate smokiness of their hand-cured smoked mackerel or the deep, buttery texture of their smoked haddock, each product is a testament to their dedication to doing things the proper way.

Traditional Smoking, Done the Right Way

Unlike mass-produced smoked fish that often relies on artificial flavouring and rapid processing, Brown & Forrest remains dedicated to slow smoking in traditional brick kilns. This process isn’t rushed. It’s carefully tended over hours, allowing the natural flavours to develop. The result? Fish that’s beautifully textured, full of character, and a world away from anything you’d find in a supermarket.

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  Cold Smoking: This method slowly infuses the fish with smoke at low temperatures, creating a firm texture and delicate smokiness without actually cooking it. Perfect for smoked mackerel and kippers.
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  Hot Smoking: A more intense process that both smokes and cooks the fish, resulting in a rich, deeply flavoured fillet. This is ideal for peppered smoked mackerel and haddock.
  
  

Jess and his team oversee every part of the process, from the initial curing to the final filleting, ensuring that each piece of fish is smoked with the same level of care and attention that has defined Brown & Forrest for decades.

“Our small business is built on the love of good food, the people who supply us with our amazing fish and meats, and the utterly uncompromising desire to produce products of the very highest quality.”

Shop small and support British artisans

As supermarkets continue to dominate the food industry, it’s becoming harder for small, independent producers to compete. That’s why working with businesses like Brown & Forrest is so important. By choosing handcrafted, small-batch smoked fish, you’re not just getting a superior product—you’re also supporting skilled artisans, preserving food heritage, and championing a more sustainable way of eating.

At Field & Flower, we take pride in bringing you food with real provenance. When you order smoked fish from us, you’re getting more than just a product, you’re experiencing generations of expertise, a respect for tradition, and the passion of an artisan team who refuse to cut corners.

If you haven’t yet tried our range of smoked fish from Brown & Forrest, now is the perfect time to do so. Whether it’s a smoked mackerel pâté spread on toasted sourdough, smoked haddock poached in milk and served over buttery mash or smoked kippers alongside scrambled eggs for a classic breakfast, these cuts are packed with rich, smoky flavour and endless meal possibilities.