Picture a family far from home, driven by a burning desire for new opportunities, knowledge, and challenges. Meet Vincenzo, Alessandro, and Iacopo, three adventurous souls who left their native Italy and embarked on a journey that would change their lives forever. Their destination: the vibrant city of London.
In their early days, Alessandro and Vincenzo found solace in a humble warehouse nestled amidst the bustling streets of Stokenewington. Little did they know that within those four walls, they would encounter a Norwegian salmon smoker who possessed a remarkable talent. From a small cabinet, this artisan would supply smoked salmon to the finest restaurants across London, captivating the palates of culinary enthusiasts and Michelin Starred chefs.
For three transformative years, Alessandro and Vincenzo immersed themselves in this artisan’s world, eagerly absorbing the secrets and skills of the extraordinary craft of salmon smoking. It was during this time that Iacopo, driven by the same thirst for knowledge and adventure, joined his comrades in the metropolis.
Together, they forged an unbreakable bond, forming a family-like unit that supported one another through thick and thin. Their shared experiences ignited a common ambition—to challenge the status quo and redefine what was possible. Drawing inspiration from the Norwegian artisan’s expertise and combining it with their uniquely Italian perspective, they were determined to achieve greatness.
Fate intervened when Vincenzo seized an opportunity to meet with the CEO of Daylesford Organic, a rendezvous that would alter their trajectory forever. In a stroke of audacious brilliance, Vincenzo presented an unprecedented proposal to the Lady Bamford group: the acquisition of a department within Daylesford Farm, establishing an independent reality within this renowned institution.
Thus, Smokin’ Brothers was born—a testament to their unwavering determination. With Alessandro at the helm of salmon smoking, Vincenzo engaging with esteemed chefs, and Iacopo leading the charge in marketing and design, their triumphant endeavour took flight.
Today, Smokin’ Brothers proudly supplies the crème de la crème of London’s culinary scene, while also exporting their delectable smoked salmon to countries far and wide. With an unwavering commitment to sustainability and an unparalleled dedication to quality, their smoked salmon is a culinary masterpiece, striving to set new standards in the industry.
Now, Smokin’ Brothers salmon is crafted in the rural heart of the Cotswolds, beneath plumes of juniper, beech, and oak smoke.
Working with small batches for epicurean perfection, each salmon is cured exclusively with fine marine salt for a minimum of 10 hours. By drawing out the moisture they refine each piece for beautifully balanced, uncompromised vibrancy.
Team H&N had to try it!
We love smoked salmon, so were looking forward to this particular tasting and we all agreed that this was an artisan food triumph. The sweetness and freshness of that salmon was unrivalled and the whisky and soy glaze? Pure genius!
In fact we enjoyed it so much, we ordered more straight away.
We cannot express how amazing this product is; the flavour is another level of delicious, but we also love the back story, the process and the sustainability from sourcing to packaging and shipping.
Check them out and if you don’t know which to order, just try the Whisky and Soy Glazed Salmon. You can thank us later.
Images supplied
