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EDITH'S GIFT BOX (JULY)

35.00

EDITH'S GIFT BOX (JUNE)

200G X SMOKED SALMON
200G X HOT SMOKED SALMON STEAKS
1 X PAIR HOT SMOKED TROUT FILLETS
1 X SMOKED MACKEREL PATE
1 X 200G SMOKED HADDOCK
1 X 50G HAND MADE LOCAL CHOCOLATE

£35 DELIVERED
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E2- 200g pack eel fillets

E2- 200g pack eel fillets

16.50

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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E1- 100g Sample taster of eel fillets

E1- 100g Sample taster of eel fillets

9.00

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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Press releases

Write-up in the Weekend Telegraph

Some excepts from Alice Thomson's column:

"At Brown & Forrest.....Mrs Beeton would have adored it. This is her perfect family lunch. We ordered everything. The soup...was made from winter vegetables taken from the farm. It was fierce and peppery, the stock was exquisite and the vegetables crunchy. The eel fillets had been smoked over beech and apple and came on a slice of rye bread with a wedge of lemon and......it brought out the creaminess of the eel. The lamb came warm, with redcurrant jelly and tasted like a fine carpaccio, lightly seared. It went perfectly with the plain boiled potatoes, green salad and surprisingly good Kiwi fruit. I tried the hot smoked salmon steak, which had been marinated in sherry, soya, garlic and ginger then smoked on oak. It was so light and flaky that I finished it and still managed to taste a few wafers of smoked duck."

And from Belinda Richardsons column:

"she was dead right, that waitress, there is not a seat left in the house now and I am stuck with two puddings, so which to start with? The lemon and ginger tart or the bread and butter pudding? Doubtlessly the wrong way round, I go for the pudding first because, out of the two, it is the ugly duckling. But it is a corker. No raisins, just syrup, bread butter eggs and milk. This is the sort of thing Scott and Oats should have taken with them to the south pole. It doesn't end there. Shocking I know, but I could have had two of those lemon and ginger tarts. Served at the perfect temperature, the texture is a gritty mix of almonds and polenta, and the shards of minutely grated lemon versus ginger tickle my palate all the way to the moon. No mater how much I beg the friendly waitress she will not give me the secret recipe."

Restaurant Magazine

Restaurant Magazine