Michael Price

Not over-smoked.

It is subtle.

You want to be able to taste the fish and then you'll get the smoky salmon afterwards.

But if you weren't in here... It comes a bit later, doesn't it, the smokiness?

If you were in a restaurant or having breakfast with your poached eggs and smoked salmon, you'd have got that flavour straight away.

Because of the environment in here, it's smoky, it's difficult.

I think it's just a natural, earthy flavour and...

For me, it takes me back to my childhood when dad was burning the leaves and the fire in the back garden and so on.

I think about autumn and just the different seasons and just creating that and being able to put that into a flavour, into food.

And if you enjoy your salmon or you enjoy a smoked bacon butty in the morning, having that, it just sets the mind racing off.