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Forman’s Smoked Salmon on the Menu at Buckingham Palace

Here at Forman’s we are delighted to have had our “London Cure” smoked salmon specially selected to be enjoyed at the Coronation Festival at Buckingham Palace this July in the delicious John Lewis hampers.

Being served in the form of a ‘paupiette’; a smoked salmon parcel, on this occasion filled with crab and lobster, John Lewis describes H Forman & Son, as ‘London’s Finest Smokery’.   Why thank you.  We are most honoured.

For those not attending the celebrations in the Palace Gardens, why not enjoy Forman’s smoked salmon paupiettes which can be ordered directly from Forman & Field, to be enjoyed in your very own garden.  A starter fit for a Queen.  Click on the image below.

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Mo Farah at Forman’s Fish Island

Olympic here Mo Farah joined us for the announcement by Camelot of the Five Mile Run taking place in the Olympic Park this summer. Lance Forman has announced he will be competing, running in shirt number 2012. The 2012 will be crossed out, of course, so as not to infringe any Olympic branding!P1030665 - small

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Sainsbury’s Summer Series

Sainsbury’s announced three athletics events to take place this summer entitled The Summer Series. Two events will be held in Birmingham culminating in a three day athletics event in the London Olympic Park.

Team GB members Robbie Grabbarz, Hannah Cockcroft and Josie Pearson made the announcement from a sunny roof terrace here at Forman’s Fish Island.

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Robbie Grabbarz, Hannah Cockcroft and Josie Pearson with Sainsbury’s Staff members.

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GB Athletics Chair Ed Warner, Sainsbury’s CEO Justin King, Sport Minister Hugh Robertson.

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The taramasalata crisis

Forman’s makes its big screen debut next week with the release of Papadopoulos & Sons, a family comedy charting the fall and rise of a taramasalata baron filmed in part at our Fish Island HQ! The film features our factory, offices and hospitality venue above our factory where an awards dinner is hosted. See below for how to book discounted tickets and a special offer on our own handmade taramasalata to celebrate the launch of the film.

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Following his ruin in the latest banking crisis, a self-made taramasalata millionaire reluctantly reunites with his estranged, freewheeling brother to re-open the abandoned fish and chip shop they shared in their youth. The film has already won the Audience Favourite Award at both the Palm Springs and Thessaloniki Film Festivals.

Click here to watch the trailer

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cineworld screenings – book tickets at 10% off
The film will be shown exclusively at Cineworld cinemas from April 5th, tickets booked via the following link with be at 10% off so do go and see it if you get the chance. Click here to book tickets online (from April 2nd)

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taramasalata special offer – also 10% off! 

Harry Papadopoulos may have cornered the fictional market in taramasalata but our freshly made version is the real thing! It was the FT’s top pick in a recent taste test and to celebrate the film launch we are knocking 10% off.

Click here to order taramasalata

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West Ham announce takeover of Olympic Stadium from Forman’s Fish Island

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Open Day – Easter Egg Hunt results

Many congratulations to Filey Hathorn and Niki Stevens on winning the Easter egg hunt at Saturday’s open day. We’ll be sending each one of Paul Wayne Gregory’s fantastic handpainted eggs.

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If you were puzzling over the locations they were as follows:

Clues

  1. Find me where we smoke our famous salmon­­­­­­­- ON THE KILNS
  2. Find me at the stall of the largest lowland organic farm in the UK­­­­ – GOODWOOD ESTATE
  3. I’m hiding with one of Britain’s biggest and best cheese suppliers – CHEESE CELLAR
  4. Ask the Shoreditch Blonde or Baltic Street Porter for a clue – THE REDCHURCH BREWERY
  5. Find the marzipan balls and you’ll find me too – SIMPLY DELICIOUS CAKES
  6. In Lancashire they make a very fine Italian dish  – find the producer – PUGH’S PIGLETS
  7. This egg is hiding with our favourite Easter ham – ALDERTON HAM / COUNTRY VICTUALLER
  8. Find this egg with its chocolate cousins – PAUL WAYNE GREGORY CHOCOLATE EGGS
  9. Look out for Lemony Lulu – she has an egg too! – LALLAPOLOSA BAKING

 

 

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Find the Fish – the result!

Many congratulations to Mike Marshall who correctly identified all seven fish dishes in the picture below and was drawn out of our ceremonial competition hat this morning. He wins a pack of each dish, delivered to the address of his choosing.

Thank you to all of you who entered, the answers are below:

1  Royal Fillet of  London Cure Smoked Scottish Salmon

2  Taramasalata

3  Hot Smoked Eel Fillets

4  Dill Gravadlax

5  Potted Lobster

6  Salmon Scotch Eggs

7  Crayfish Cocktail with Wild Smoked Salmon and Keta Caviar

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Open Day – Saturday 23rd March – Timetable for the Food Theatre

We hope you will be able to join us this Saturday for our spring open day spectacular. If you have a penchant for a particular producer and want to make sure you catch their talk then here’s our provisional timetable for the Food Theatre.

11:00 – 11:15  Lance Forman - H. Forman & Son, the country’s oldest salmon smokery

11:45 – 12:00  Elyse Savage - Lallapolosa, cake baking demonstration

12:30 – 12:45  Owen Davies - The Redchurch Brewery, craft beer from East London

13:00 – 13:15  Lance Forman - H. Forman & Son, the country’s oldest salmon smokery

13: 30 – 13:45  Richard Pugh - The best porchetta this side of the Alps

14:00 – 14:15  Sam Newton - Wholesale manager Goodwood Estate Home Farm

14:30 – 14:45  Gillian Boateng - Creator of Cupcakes in Jars

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We still have limited places available – send us an email to info@formanandfield.com to reserve yours if you have not already done so!

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Open Day Highlights

If you’re chewing over your Easter weekend plans here are a few more good reason for you to come and join us on Fish Island for our Open Day on 23rd March from 10-4. Request some free tickets via info@formanandfield.com today!

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lallapolosa baking company
Lifelong baker, professional cake decorating instructor and new favourite Forman & Field supplier Elyse Savage will be giving a baking demonstration and will be on hand throughout the day for tasting, shopping and to reveal her baking secrets!

the goodwood estate
A rare chance indeed to try and buy the exceptional produce made on the famous Sussex estate. Sam Newton will be bringing along examples of their organic cheeses, beers and bacon for you to try and buy.

the redchurch brewery
Owen Davies will give a craft beer masterclass in the food theatre. We’ll also be stocking the bar with their artisan ales and beers. And of course you can stock up in the market. Believe us, you will want to once you’ve tried this stuff.

open day highlight - producers market<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Cheese Cellar - Artisan British cheeses<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
G-Desserts – Dainty and delicious cupcakes in jars<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Goodwood Home Farm – Bacon, cheese and beer<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
H. Forman & Son - Our own smoked salmon<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Lallapolosa – Confections and cakes<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Pugh’s Piglets – The finest porchetta this side of the Alps<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Redchurch Brewery – Craft beer from East London<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
Simply Delicious Cakes – Simnel Cakes from Shropshire<br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
The Country Victualler – The famous Alderton Ham</p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />
<p>... and more on the day!...

 

 

 

 

producers market 

Cheese Cellar – Artisan British cheeses
Chef’s Connection – Fresh produce supplier to the best
G-Desserts – Dainty and delicious cupcakes in jars
Goodwood Home Farm – Bacon, cheese and beer
H. Forman & Son – Our own smoked salmon
Lallapolosa – Confections and cakes
Paul Wayne Gregory – Leading chocolatier with incredible chocolate eggs
Pugh’s Piglets – The finest porchetta this side of the Alps
Redchurch Brewery – Craft beer from East London
Simply Delicious Cakes – Simnel Cakes from Shropshire
The Country Victualler – The famous Alderton Ham

… and more on the day!…

 

RSVP – reserve your free ticket today!
Entry is free but places are limited.

Contact us on 0203 601 5464 or info@formanandfield.com to reserve yours.

Please feel free to bring family and friends!

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Meet the producer – Global Harvest

For a few weeks now we’ve been stocking incredible quince and fig membrillo jellies made by Global Harvest in Gillingham, Dorset. The first thought is inevitably to use them as a delicious cheese course accompaniment but their application is limited only by your imagination. They’re perfect with roast belly pork, terrines and cold cuts, they work equally well with desserts and add texture and intense flavour to all kinds of dishes. They are the sort of secret weapon ingredient innovative chefs love, so it comes as no surprise that Global Harvest products have been seen on Great British Menu recently.

We had a chat with founder David Mason about his journey in the food business and the success of these very special products.

GLOBAL HARVEST JELLY

Where did the inspiration for Global Harvest come from?

My life in the world of food began in Constantia, South Africa. As a young child I spent hours in the kitchen hanging around the pleats of my mother’s apron, listening, learning and tasting fresh raw ingredients and understanding at a young age how food should and would taste. Since that day nothing has changed (except the hanging around aprons bit). I’ve listened to what chefs want, I’ve paid close attention to English, European and Global food habits, I’ve studied the trends and demands of the culinary world that excite me, which in turn have helped me to discover and create some of the newest products for the culinary world… Bold statement I know, but taking the lead in something you believe in, enabled the birth of Global Harvest & my journey as a producer & ingredient specialist.

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So how did you take that inspiration and make the products a reality?

I learnt many years ago if you want to be a head chef, you’ve got to start by washing pots. This also applies in business, so in the early 1990’s I began my fine food journey as a driver, collecting goods from Covent Garden & Smithfield markets in London. Naturally, my knowledge of raw ingredients grew & grew. The boss at the time was the ex sous chef of Gary Rhodes, The Castle, Taunton. I not only learned how to prep, I also learned how to cook with fine food ingredients, and it has stuck with me to this day.

Armed with this knowledge I started life in the small producer’s world about two years ago when I spotted a gap in the market, and began development on a product for the Foodservice sector that primarily comes from Europe, otherwise known as Membrillo Quince Jelly. I felt so strongly about producing a “British Made” equivalent so began the exciting task of producing & developing not only Quince, but a further 43 new flavours specifically designed for the Chef in the Kitchen. As well as being a small producer I also specialise in food procurement, which means hunting for the newest and most exciting products & ingredients. At this year’s 2012 Great Taste Awards I entered 5 products and ALL 5 won a Great Taste Accolade. Our Damson Plum won 2 Gold Stars, our Quince won 1 Gold Star, the Wild Fennel Pollen won 2 Gold’s and the Wild Dill Pollen 1 Gold Star and finally the gorgeous Acacia Truffle honey with 1 Gold Star. I am both humbled and excited, because in the food producer’s world it’s like winning a Michelin Star.

Try Global Harvest’s gourmet jellies, you’ll soon find you can’t live without them. Click here for details.

DorsetChefs at GTA May 2012

Blue jumper, first from right, that’s him with his Dorset Chef pals at last year’s Great Taste Awards.

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