Blog Forman and Field

Watch an interview with Lance Forman at Formans Fish Island, filmed for BBC London’s Video Nation. It includes the first peek at our new restaurant during a recent test run.

Valentine’s Day isn’t for everyone – think of the postage costs, Casanova – but it does present a great opportunity to lay on a feast of epically romantic proportions. Record sales at Forman & Field so far this month lead us to one inevitable conclusion, love is in the air.

Of course there are Oysters, the jump leads of romance. We’re sending 10 times as many this week as we would usually, all freshly harvested from our local Maldon Oyster beds in Essex.

Maldon Oysters

If love is your battlefield, you win every time with Wellington. Our classic beef-in-pastry tour de force is prepared in our kitchens with top notch fillet of beef. Our order books tell us Casanovas the country over are passing off our chefs’ creations as the product of an afternoon’s dedication in the kitchen.

Artisan Chocolates

Even if that doesn’t do the trick then a box of Artisan’s Chocolates never fail to hit the spot. There’s no bigger turn off than a mediocre box of high st chocs. The altogether smarter Forman & Field customer will not be spoiling an evening of carefully orchestrated romance by striking such a bum note at the finish.

Salami is tricky to get right and most attempts fall far short of making the F&F grade. Most importantly the meat has to be of the highest quality from free range stock, a salami’s no place to hide substandard raw ingredients. Then it has to be carefully butchered to remove any sinew and balance fat to lean. Get that far and many fall into the trap of overloading with garlic and spices that leave no room for the flavour of the meat. Finally the salami needs to be given time to cure to perfection, neither wet nor overly dry, not soft and cloying but tender yet still toothsome.

Wild Boar Salami

Simon Gaskell of The Real Boar Company makes the best we have tried bar none. The boar are raised in mixed woodland, poplars and grass at the edge of the Cotswolds – great foraging country. You’ll find his boar on the menu at the Fat Duck and The Waterside Inn to namedrop but two of his discerning clients . Their salami is tender, balanced, rich and truly exceptional. It was one of just 72 Three Star 2008 Gold Great Taste Award winning products. Put it on your list.

Click here to watch video of the The Real Wild Boar Company