The Organic Smokehouse is a dedicated organic production smokehouse using only traditional techniques and no mechanical intervention. Turnover has increased fivefold since they started full-time production in 2002, having moved to Cluny, near Ludlow, in Shropshire from Suffolk. They now employ two full time and three part time staff. They supply farm shops, restaurants, delis and mail order customers with smoked salmon, cheeses, salt, olive oil, and butter – all smoked in the traditional way. The Organic Smokehouse has won many awards including Organic Food Awards: 'Winner: smoked salmon' in 2003 and 2004, and 'Winner: smoked salmon mousse' in 2006.

• Can you give a short history of how you got to where you are now, including why and when you 'went organic'?
  We have been smoking on and off for 20 years. We went organic nearly six years ago in Suffolk. Full-time production started when we moved to Shropshire in 2002. We went organic because the salmon we were buying was bright pink, oily, and had no real structure to it: a really grim time in my smoking life. Suddenly there was a real viable alternative to conventional farmed or wild.

• Can you describe a typical day in your life?
  6am: light the smokers
  6.30: start slicing salmon
  8.30: breakfast
  8.45: school run (top of the drive)
  9.00: more slicing and packing
  12.00: relight smokers
  2.30: finishing packing
  3.00: mail orders
  4.00: cheese in smokers
  4.30: office work
  6.00: supper
  6.30: relight smokers
  7.00: admin
  9.00: watch a bit of TV
  11.30: light the smokers
  Midnight: sleep!
  Naturally the phone continually rings throughout the day as well.

• Who are your customers and where are they?
  Everyone from Harrods to the local community shop and farmers' markets. We have customers in the US, Russia, Europe and all over the UK.

• Organic principles – why do they matter?
  I think you know the answer to that one!

• What does the Soil Association mean to you?
  The guardian and benchmark of organic standards and principles.

• What is your greatest achievement?
  A happy and secure family.

• How do you plan to progress in the future? What is your vision?
  Carry on doing the things that we do without selling our soul for commercial gain.

• If you were starting all over again, what would you do differently?
  We would have gone organic earlier and maybe chosen a product with a slightly longer shelf life!

• What is the most important lesson life has taught you?
  You get out as much as you put in. always be positive – we are here once so live it to the full.

• Who or what is your biggest inspiration?
  In our personal life, the family. In our working life, Hugh Fearnley-Whittingstall - he made it believable.

• What is the key to your success?
  Passion.

• What do you love most about what you do?
  Making something real. Earning an honest living. Bringing pleasure to people when they enjoy what we do. Bit clichéd isn't it?

• What keeps you awake at night?
  Having to work all hours.

• What single thing would most improve your life?
  Self-trimming, slicing and packing fish!

• What do you find most frustrating about what you do?
  When the smokers go out.

• Any unusual hobbies or past careers?
  Harris tweed weaver, nurse, ski instructor, army, publican, restaurateur, IT security, thatcher (my wife will kill me if I add any more).

• How can the organic market be improved?
  By keeping our nerve and not diluting our principles. We are getting there, but we have to keep educating and telling people what the benefits are.

• What's the main benefit of being organic for you?
  Going organic was without doubt the best decision we have ever made in our working lives. The main benefit is selling products with a clear conscience and a clear knowledge that what we are doing is good for the customers, the environment and us.

• What other organic ventures do you admire and why?
  Bacheldre Mill - great products and really nice people.

• Supermarkets – good or bad?
  Both – it all depends which supermarket you are talking about!

• What is the biggest threat to what you do?
  Exhaustion!

• What is your favourite meal?
  Steak tartare and a good bottle of wine.

• If I was Prime Minister I would...
  Pay people like nurses and teachers a proper wage and definitely ban GM forever.

• The world would be a better place if...
  Ipswich Town was back in the Premiership (from the male perspective).

• I'd like to be remembered for...
  Doing the right thing.

• When were you happiest?
  Getting married. The birth of our children. Winning an Organic Food Award for the first time.

• What is your greatest fear?
  Most definitely the dentist (Michael). Anything happening to the family (Debbie).

• What is your favourite word?
  Thanks.

• What would be your 'Desert Island' luxury?
  Limitless supplies of non-fattening chocolate.

• Is the customer always right?
  Most definitely not! Sometimes they need a little guidance.