The Origins of Applesmoke by Andrew Appleby
The nativity of Applesmoke was after a very long conception. It was on a bleak Kentish shore, when I met Les Kennet, who had just returned from his fishing grounds on the Downs of Deal. These 'Downs' are the treacherous shifting banks, commonly known as the Goodwin Sands.

He shared his fisherman’s piece with me. Some dry bread and a few smoked sprats. Dry bread I was well used to, those gentle sprats were as heaven on my tongue. I was only sweet sixteen when this flavour struck. I told Les how wonderful the taste and the texture was. He knew this, but was surprised that such a youth should be so excited by his humble repast.

Les then told me his secret for smoking those sprats. He went on that his method would work even with salmon. I kept 'Mum' for many years. Now you can experience some of that thrill I came upon on those shingles of that beach.

Many years later, Sigrid and I were invited to her daughter’s wedding in the South West of France. We promised for Ingrid and Gille’s wedding present we would provide the smoked salmon for their nuptual buffet. This promise evoked that secret which Les Kennet shared with me 34 years afore. Fortunately for us, we have that awesome ingredient close by to our French Home.

Needless to say, the smoked salmon was an absolute success. We were inundated by demands as to where we procured this sublime fish. We meekly explained that we had produced it ourselves and it just could be for sale. Thus we secured a firm and expanding cluster of customers in and around Montcuc; These have been joined by a further loyal and international clientele.

Find out more about:
Applesmoke Original Smoked Salmon
Gravad lax
Smoked Orkney Cheese
Parameswaran's Wynad Pepper
Dried Mushrooms

For full details of our product range and prices contact us at Fursbreck Pottery on 01856 771 419, or via email at info@applepot.co.uk.