I've been a bit of a fish obsessive through fishing most of my life so it was only natural that with a bit of extra time at home in lockdown 2020 that I began my journey into curing and smoking them.

Alongside a fulltime job, I designed and built myself a smoker in the back garden with tools picked up for pennies from Deptford market, I navigated the wily 4am lore of Billingsgate fish market, and through time, research and plenty of mistakes, I now produce cold smoked trout that I'm really proud of.

In April 2022 I left my day job to develop Andrew's Smokehouse fulltime. I'm bursting with new ideas but want to stay small and grow in a sustainable way.