Blog Forman and Field

Tony Laithwaite took in the view of the Olympic Stadium over lunch at our new restaurant last week. His wine businesses are something of an inspiration to us, particularly their high standards of customer service. We were delighted to get a little mention in Tony’s Diary.

Read Tony’s Diary here: http://laithwaites.blogspot.com/2010/01/had-board-meeting-in-funny-room-that.html

‘Discrete’ is a nice word for the restaurant. It’s small and intimate and perched overlooking the river at the corner of our smokery. A good place to come and plot.

We’re open for bookings for dinner from Thursday through to Saturday, brunch on Saturday and both brunch and lunch on Sunday. Do give us a call on 0208 5252 365 to make a booking.

http://www.formans.co.uk/restaurant/

NEW FEBRUARY SPECIALS

Colchester Native Oysters from the River Blackwater off Mersea Island are to our mind the best in the world.

Cornish Brill with Sprout Bubble and Squeak and Mustard Cream Sauce makes a cracking fish supper for two. Our chefs lightly sear two fillets and prepare a peppery, buttery bubble and a creamy Dijon mustard sauce to serve with it.

We love parsnips and our new Honey Roast Parsnip Soup shows them off to their best in a jolly fine creamy soup made on the premises here with fresh chicken stock.

Apple pie is hard to beat as a heartwarming winter pud. Lloyd Hardwick, our chef, makes his Chef’s Apple Pie with sweet shortcrust pastry and thickly sliced, roasted Bramley apple so you bite into proper slices of apple rather than puree. Serve with our luscious Brandy Sauce .

Wow, what a cake! New discovery Claudia Camhi bakes on a very small scale for friends and clients in south west London. Her exceptionally moist Almond & Orange Cake . with orange zest and flaked almonds is infused with a Cointreau syrup poured into it as it cools. Corr!

VALENTINE’S DAY

Whether you’re planning a hopelessly romantic tête á tête, a dangerous liaison in a motel off the M40 or simply eating yourself silly to get over a lost love, we have plenty in our special Valentine’s Day Section section to inspire your appetite and sate your libido.

Paul Wayne Gregory’s Valentine’s Truffles Collection includes Bailey’s, raspberry and passion fruit flavours in a heart-melting gift box. It’s exclusive to Forman & Field and absolutely irresistible.

SHROVE TUESDAY

We suggest you spare the whisk on Shrove Tuesday and enjoy Forman & Field Chef Lloyd’s Handmade Pancakes , of course we have an array of sweet and savoury fillings to go with them.

With thanks to Simple Simon’s Pies for the following words of advice, and apologies to everyone else!

Cooking haggis is quite a caper,

Wrap him first in greaseproof paper.

Then, of course, you really ought’er

Have a pot of boiling water

Into which you softly place

This chieftain o’ the puddin’ race.

Turn the gas a little dimmer,

For thirty minutes gently simmer

Then serve him steaming hot and frisky

With a turnip and a glass of whisky.

A word of warning ere you feast

The haggis is a gentle beast,

Simmer gently as we said at first

Or his skin you’ll surely burst.

If you’ve missed it this year Haggis is not just for Burns’ night, we sell it all year round.

Metro was getting into the Burns’ Night spirit yesterday with a rundown of their three reccomendations for Monday’s celebrations. Top of the list is a night in with Simple Simon’s complete Burns supper in a pie, or as they rather poetically put it,

“…a pie billowing with haggis, neeps and tatties.”

Read the review in full here: http://www.metro.co.uk/metrolife/food/809678-eat-me-try-me-cook-me

We still have some late availability for our Burns’ Night Menu, give us a call on 0208 5252 352 and we’ll be happy to arrange an order for you.

Our very first restaurant review last year was by the globe gobbling ‘Dos Hermanos’, a highly respected food blog.

We were delighted to find ourselves on their ‘Top Tastes’ of 2009.

http://www.doshermanos.co.uk/search?q=best+of+2009

There’s Mr Forman, number 14 in the photos by our count.

The 2010 Michelin restaurant guide is hot off the press and has awarded 140 British restaurants one or more stars, the highest ever total. Call us vain but we counted up the restaurants we supply on the list and our tally comes to 42 stars held by restaurant customers of ours.

If you’re serving Forman & Field smoked salmon you’re certainly in good company!

Click here to read the list in full: UK Michelin Star Restaurants 2010

‘Tis undoubtedly the season for slow-cooked, unctious stews and hearty soups. If you feel in need of some homecooked comfort without so much as stepping out of the front door then here (in no particular order – he loves them all we promise) are our in-house Chef Lloyd Hardwick’s favourites.

1. Smoked Haddock and Sweetcorn Chowder - rich, creamy and deeply satisfying soup made with the very best smoked haddock, naturally.

2. Lobster Bisque – one of our signature dishes, perfect whether for a cosy lunch or a smart dinner party.

3. Gourmet Fish Pie Filling – we do the hard work prepping the fish and making a velvetty sauce, just warm and serve.

4. Irish Stew with Dumplings - succulent Welsh lamb slow-cooked for maximum flavour and replete with dumplings to float on top before baking.

5. Chicken in White Wine Sauce with Wild Mushrooms – a brasserie-style dish from our restaurant menu that’s perfect for entertaining.

6. Creamed Potato with Black Truffle - the perfect accompaniment for just about all the above, or a worthy supper in its own right with a little grated cheese and a good book.

We’d love to hear your favourites from our range or suggestions of slow cooked dishes you’d like to see us stocking, just leave a comment below!