Smokin' Chef
THE HOW, THE WHY, AND THE WHERE… The head chef of two-Michelin star restaurant, Le Gavroche, Chef Gaetano Farucci is only too aware of the ever-developmental and exploratory dedication required in Michelin cuisine. Originally from Puglia, Italia, he defies the stereotype and was not born with the passion for cooking, neither did he draw inspiration from famous chefs or his mother or grandmother. His extraordinary journey was unearthed in the desire to get his hands dirty. And, it must be said, what a beautiful result. His aspiration for the hands-on is reflected in his collaboration with Smokin Brothers, where Gaetano...
A Smokin' promise to our ocean
Being committed to the Earth is not a choice, it is not a trend, it is an essential element of what makes Smokin’ Brothers unique. We are taking vital measures to convey our environmental dedication to every aspect of our process. SO, WHY DON’T WE SOURCE WILD SALMON? Part of our ethos is to ensure what reaches your plate has had minimal impact on the oceans delicate eco system. Commercial fishing removes an extortionate number of fish that are part of the natural pyramidal food chain, therefore leaving wild salmon without their natural feed. Unfortunately, commercial fishing vessels use equipment...
Why Design matters, even for a smoked salmon brand.
DESIGN IS AN INNOVATION TOOL. At Smokin’ Brothers Design is the backbone for the idea of change that we wish to endorse. Design is not just the tangible visuals integral to a company or brand, it is the approach, the process, and the company culture. Without Design, we would have a fraction of what we have today, as would numerous other brands. IMPLEMENTING DESIGN MEANS ASKING THE RIGHT QUESTIONS. So, why does Design get misunderstood by many businesses? Often, companies produce to sell, as a means to an end. We believe this idea is redundant, as it does not yield...
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