Blog Forman and Field

We’re celebrating the Easter break here at Forman’s with the opening reception for Conduit, the new exhibition at our Smokehouse Gallery tomorrow night from 6-9pm. It’s a really strong collection of painting, photography and sculpture from local artists, curated by Frank Creber of the Bromley By Bow Centre.

Email smokehousegallery@formans.co.uk if you’d like to join us for the opening reception or drop in to the exhibition up to the 2nd of May. See below for a selection of images from the show catalogue.

Forman’s Restaurant is also open over the weekend serving brunch (9-12) and dinner (7-11) on Saturday as well as a special Easter Sunday lunch (12-4). Do call 0208 5252 365 to make a reservation or by all means pop in over the weekend and we will do our best to accomodate you.

Invitation

Frank Creber - Bromley by Bow

Sheenagh McKinlay

Maria Alvarez

Caroline Holden

Eva Bachmann

Frank Creber

Nick Creber

Soren Mayes - ‘Take 5′ Diptych

Our new art gallery opened this month and was featured on BBC London news in a piece about our vibrant local artists community and how they will be affected by the arrival of the 2012 Olympics and the inevitable development that will bring.

Watch the film on the BBC website by clicking here:

BBC London News at Forman’s Smokehouse Gallery

www.formans.co.uk/smokehousegallery

The gallery’s next show, CONDUIT, opens on Thursday the 1st April. For tickets to the Opening Reception please email smokehousegallery@formans.co.uk.

Gallery Opening Hours:
Friday 5pm to 9pm
Saturday 12pm to 5pm
Sunday 12pm to 5pm

The Mail on Sunday 22nd March 2010

If you’re interested in finding out more about our trademark London Cure recipe and the difference between ours and mass-produced smoked salmon the article is a great place to start. Of course, you could simply just order some in and try it for yourself!

Read the article in full here: http://www.dailymail.co.uk/smoked-salmon

Order our smoked salmon here: www.formanandfield.com/smoked-salmon

Being neighbourly types, London 2012 invited us over to have a your of the Olympic stadium and park so far yesterday.

You can keep in touch with how things are progressing over here in East London by viewing our live Webcam any time: www.formanandfield.com/fisheyeview

Here are some snaps from our tour, you’re not allowed to show the stadium due to security concerns so these have been carefully selected!

Thumbs up from Lance Forman

Our next exhibition at Formans Smokehouse Gallery opens on Thursday the 1st April. The show is CONDUIT, curated by Frank Creber, Creative Director of the Bromley By Bow Centre. Watch this space for further details, in the meantime here’s a peak at some work from artists exhibiting.

Invitation

Frank Creber - Bromley by Bow

Sheenagh McKinlay

Maria Alvarez

Caroline Holden

Eva Bachmann

Frank Creber

Nick Creber

Soren Mayes - 'Take 5' Diptych

 To register for the Opening Reception from 6-9pm please email smokehousegallery@formans.co.uk.

If you’re a user of Twitter or Facebook then you might like to know that it is now possible to keep up to date with our seasonal menus, special offers, events and interesting goings on on both sites. See below for where to find us. We look forward to meeting you!

Find us on Facebook

We have but a few tables left for lunch this Sunday so if you have yet to find that special Mothers’ day surprise, call 0208 5252 365 for availability and reservations.

We have also put together two delectable hampers: a Mother’s Day Afternoon Tea and a Mother’s Day Breakfast in Bed. Order by 5pm today, Thursday, for delivery nationwide or collection at our Stour Road premises.

On Saturday we’ll be serving our hearty British breakfast, whether you want a romantic brunch for two or a feast to fill the whole family, see the menu below for what’s on offer.

Call 0208 5252 365 for reservations, or 0208 5252 352 to place an order with Forman & Field.   Whether you’re joining us for a slap up meal or enjoying yourself elsewhere, have a great weekend.

Forman’s Restaurant

Brunch Menu

London Cure Smoked Scottish Salmon, Free-Range Scrambled Eggs £9.75

Grilled Port of Lancaster Kippers, Herb Butter & Roasted Tomatoes £9.25

Classic Smoked Haddock Fishcake, Poached Egg & Melted Chive Butter  £8.50

Pan-Fried Smoked Cods Roe, Charred Lemon & Granary Sourdough £7.50

Grilled dry-cured back bacon & Pancetta, London Rich Sausage, Slow-roasted tomatoes & Scrambled or Poached Eggs £9.75

Pan-Fried Black Pudding, Soft Boiled Egg & Toasted Sourdough £7.50

Creamed Sauteed Wild Mushrooms on Parmesan & Herb Bread £7.50

Ginger spiced Fresh fruit cup £4.50

Natural yogurt, blueberries & homemade lemon curd £4.50

Free Range Eggs

Two poached eggs, spinach & Hollandaise £5.75

Two poached eggs, Alderton Ham & Hollandaise £7.50

Two poached eggs, Hot Smoked Salmon & Hollandaise £7.50

Baroness T’s personal assistant wins a F&F hamper in a raffle

Lance Forman with Mrs T, the Mayor of Barnet and Lord Mayor of Westminster

We stock a range of gourmet gift hampers that are available all year round and that are worthy of the most distinguished of friends, family, colleagues and indeed former Prime Ministers.

Click here to see our full range: Forman & field Hampers

Thank you to everyone who joined us for the launch of our new Forman’s Smokehouse Gallery last night. Over 400 guests joined us at Fish Island.

Sunrise over the stadium, a long day ahead!

Busk

East Meets East

Busk

Busk

Kennard Philips

Kennard Philips

Kennard Philips

Kennard Philips / Busk

Nasimo

Run

Run

East Meets East runs at Forman’s Smokehouse Gallery until the 21st March.

Opening hours are Friday 5-9pm, Saturday 12-5pm, Sunday 12-5pm.

If you would like to book at table at our restaurant during your visit please call 0208 5252 365.

www.formans.co.uk/smokehousegallery

The founder of our cheesemongers Neal’s Yard gave an interesting interview to The Times a couple of weeks ago. In particular he talks about the importance of really good ingredients in cooking.

“The way food is produced and farmed is to me the most important thing. Cooking it is about keeping all that in and not ruining it.”

Read the article in full here: Real Food Pioneer

If that’s given you a hunger for some proper, British, hand-cut and wrapped cheese we particularly reccomend our Traditional Cheese Selection featuring Randolph’s favourite Montgomery’s Cheddar or the Speciality Cheese Selection to give you a taste of raw milk Stichelton featured in the interview.

Browse our full range of artisan cheeses here: www.formanandfield.com/thecheesemongers