Blog Forman and Field

We get asked to attend lots of shows and events. Rarely, however, are we invited by such luminaries of the fine food and drink community as the wine merchant Berry Brothers & Rudd. With 311 years under their belt they’ve been in business even longer than Forman’s.

We joined the Berry’s team and their customers to taste their wines alongside our trademark London Cured Smoked Salmon, served on buckwheat blinis with creme fraiche, capers and shallots. It’s our favourite way of serving smoked salmon for a party, we top the blinis for customers and let them add their own toppings. I’d certainly reccomend it to anyone entertaining over the Easter period, our kit makes it it a synch to prepare at home.

Smoked Salmon and Blini Kit and Kerboodle

This event got us thinking that there’s a lot food producers can learn from the wine industry. For years vineyards have opened their doors to customers, inviting them in to learn about production methods, to taste and to buy over the gate. It’s something that we’ve been slow to catch on to. Indeed an industrial food producer usually has every interest in hiding the process that goes into the food they churn out. Farm shops are all very well but often you find produce divorced from the producer there as much as you do in a supermarket.

At Forman’s Fish Island we’ll be doing everything we can to encourage customers to come and visit us. We’re proud of the fresh ingredients and traditional techniques that go into everything we make and we want to show off to our customers. Come and visit the smokehouse, enjoy a meal in our restaurant and close the gap between producer and your plate.