This week Neven visits two more Irish family firms with distinguished histories. Wrights of Howth began as a general merchants in the late 19th century and started smoking salmon in the 1940s. Their smoked salmon is exported worldwide and introduces the company to overseas buyers seeking to import live Irish shellfish. Neven meets Mark Wright in Howth and is shown how the salmon is smoked, starting with Wright’s fishmongers who can each fillet 1,000 salmon a day. McCambridges also started by supplying food to grocers but now it concentrates exclusively on its brown soda bread. It’s the largest user of buttermilk in the country and Neven meets Paul McCambridge to learn how the soda bread is made commercially. Neven prepares smoked salmon and brown bread timbale with pickled cucumber strips, red onion, cherry tomatoes and micro herbs, and makes a delicious dish of monkfish with curried mussels and wilted spinach. He then shows viewers how mussels can also be served as a soup.