New January Specials, Game Offers and our Burns’ Night Menu?
Thank you for all your orders this Christmas – particularly if you’re new to Forman & Field – and for making it our most succesful year yet.
We’re very much an ‘all year round’ company and now that December is behind us we’re here to help you cater for lunch or dinner parties, barbecues and picnics, hungry visitors, gourmet gifts and hampers or any time you need the best fresh, seasonal, British food.
This week we launch the January edition of our Monthly Specials and have plenty of new discoveries to awaken your tastebuds.
The game season (for partridge and pheasant) draws to a close on the 1st of February, take advantage of our special offers on game boxes and stock up the freezer while it lasts.
Burn’s Night is a chance to indulge in some seriously grown up eating and drinking after all that Christmas frivolity. Chef Lloyd has come up with a menu of Scottish classics and we have everything you need for the perfect Burns supper on the 25th.
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Susan said,
January 5, 2010 @ 8:38 pm
I was browsing through your website and thought I would check what culinary delights you have available for Burns’ Night! Not only did it take a little while to find the main “Star” of the show – the Haggis – I was horrified to see that you had named a dish consisting of tatties, onions and white sauce “STOVIES”!! I know you mentioned that they are traditionally made with leftover roast, but, having lived in both north and south Scotland, at no time in my life have I ever seen stovies a) that colour, and b) with NO MEAT content whatsoever! I think that perhaps a product renaming may be required??
I look forward to your comments…
Alison Duncan said,
January 5, 2010 @ 8:45 pm
Thank you so much for ‘trying’ to help your customers celebrate Burns’ Night. However, Stovies are made with BEEF. And you are insulting Scotland by selling WELSH beef in the Burns’ Section. Would you sell Scottish Beef for St David’s Day?
FandF said,
January 12, 2010 @ 8:17 am
It seems Stovies are a subject of hot debate! Our take on it is that they are the sort of dish that varies from area to area and indeed person to person, there’s no definitive recipe and actually very little concensus that we can see.
This is as close to a definition as we can find and it’s still pretty vague: http://en.wikipedia.org/wiki/Stovies#cite_note-CSD-1
We’d love to have your recipes, please feel free to post them up here!
FandF said,
January 12, 2010 @ 8:24 am
In reply to your question regarding the beef we only offer beef from a Welsh farm at the moment since it’s the best quality and value we can find. Lots of people like to serve beef for their Burns’ night supper so we have it listed in that section. It’s not intended to be an insult and we’ve never had it interpretted that way before.
We thought about suggesting Beef Wellingtons, perhaps best that we didn’t!
If it were a fitting part of the menu then yes we would sell Scottish beef for St David’s Day. If anyone has any suggestions for a St David’s day menu we’d really like to hear them, do please let us know what you’d like to see us offering.
Susan said,
January 12, 2010 @ 10:51 pm
I’ve trolled the web, and with the exception of Wikipedia (which should be taken with a pinch of salt anyway!) was unable to find any Scottish recipes for Stovies that did not contain meat of some description. The whole tradition of stovies was to use up left over meat, gravy, veg and potatoes from the Sunday Roast for the Monday supper – we ate stovies regularly as children and if my father had come home to your “version” there would have been some explaining to do!!!
I appreciate your reply…but still disagree! I still feel that a re-naming of the product should be considered!