Penfold published in cookbook
The PLOUGHMAN’S LUNCH and the MISER’S FEAST
Authentic Pub Food, Restaurant Fare, and Home Cooking from Small Towns, Big Cities, and Country Villages Across the British Isles.
“Stonington, Maine, is a pretty remote place. To get there, you’ll have to leave the main highway, drive for miles down hilly side roads, and then cross a surprisingly large suspension bridge and a causway. When you get there, though, thers more than a bit of Maine at its best: a perfect harbor with fishing boats, small shops selling what fishermen need, and trucks ready to get that fish to market. This is where Richard Penfold has set up shop. Yes, there are a few art galleries and expresso bars, too, but they don’t ruin the experience. All in all, it’s the perfect place to run a fish smoking business.
You wouldn’t expect a guru of kippers and Finnan Haddie to be in the United states, but from his outpost in Stonington, Richard produces some of the world’s finest smoked fish. Originally from London and schooled in Plymouth, Richard spent more than a decade in places like The Shetland Islands learning the art of smoking fish and becoming an expert on every aspect of commercial fishing. While in Shetlands, he taught at the North Atlantic Fisheries College and created their fish-processing library. This is a man whose life is truly focused.”