Blog Forman and Field

Come back for seconds of Nyetimber’s fantastic wines and our Formans Restaurant Taste of London menu by ordering online them for delivery to your door: CLICK HERE FOR DETAILS

It was great to see so many of our regular customers at the Taste of London food festival last weekend. Forman’s Restaurant supplied the salmon to match Nyetimber’s superlative sparkling wines in their pavilion. We served our fish tartare ‘shots’ – canapés of citrus cured salmon, beetroot gravadlax and thai crab – alongside their Classic Cuveé 2005 and smoked fish platters of Genuine Wild and London Cure smoked, beetroot cured and maple glazed Scottish salmon with their Blanc de Blancs 2001.

We have some fabulous free delivery deals on Nyetimber wines and our food menu from the show that will be available for the next few weeks, have a look at the following page on our site for details: www.formanandfield.com/nyetimber

Here’s what the food press thought of the Pavilion this year

From Hot Dinners:

The most beautiful looking stand at Taste this year, try a glass of chilled Nyetimber with a platter of Forman and Fields’s smoked salmon. Take note of the lovely flower arrangements – the herbs in each display reflect the notes present in the wines.

From Eat Like a Girl:

With possibly the prettiest stand, and some great English sparkling wine to boot, save some of your crowns for a glass of award winning Nyetimber. A little more expensive, but worth every penny. Try the Forman’s London Cure Salmon with it, a light smoked salmon, which almost has a sashimi like quality to it. Very good indeed.

From The Real Flower Girl:

Days of Wine and Roses with Real Flowers and Nyetimber at the Taste Festival
“Our flowers were on show on the Nyetimber Pavilion at the Taste of London Festival in London’s Regents Park, this week. We were invited to work with Nyetimber’s winemaker, Cherie Spriggs, to put together 32 arrangements using our English grown garden roses and herbs which complimented the award winning English sparkling wines that she has produced. The stand look wonderful and was a little piece of Sussex in the centre of Regents Park!”

From Sabrina’s Passions:

TASTE OF LONDON 2010
“We took shelter in the lovely stand belonging to “Nyetimber” who are a British winery in Sussex that make absolutely splendid fizz, whose Nyetimber’s Classic Cuvée 2003 beat French Champagne to receive the title of “Champion of …”

From 1 Wine:

Tips for Taste of London
“With possibly the most beautiful state, and some great English sparkling wine to start, save some of your dollars for a glass of award winning Nyetimber. A bit expensive but worth every penny. Try Forman’s London Cure Salmon with what a light smoked salmon, which almost has a sashimi-like quality to it. Very good.”

Thanks to all at Nyetimber for inviting us to join them, we hope you all enjoyed the festival as much as we did.

i-phone users beware, it seems Lance’s restaurant diary may have become the subject of Apple’s latest advertising campaign. Will you also be joining us at Formans Restaurant any time soon?

www.formans.co.uk/restaurant

Did you catch the Times last week? They sent a reporter to our Fish Island HQ to come and talk to Lance about our history and his hopes for making heritage smoked salmon a part of the legacy of the 2012 Olympics. Click on the image to read the article in full.

We recently put on a British feast of epic proportion, in collaboration with our very own restaurant and the Dos Hermanos food blog. The dinner was one of the Dine With Dos Hermanos series, in which Simon and Robin Majumdar pledge to fill restaurants with the most discerning food enthusiasts in return for a stonking good meal all round; see the mouth-watering results below! Thank you to Magnus Haltberg for his generous provision of the photographs.

What else but a platter of our finest salmon to start; at 12 o clock, Smoked Wild Scottish Salmon, our handmade buckwheat blinis, shallots, creme fraiche, Royal Fillet, sliced London Cure Smoked Scottish Salmon, Chef’s Gravadlax, and some capers in the centre. Washed down the Nyetimber‘s beautiful Classic Cuvee 2005, the perfect accompaniment, biscuity, smooth, with delicate plentiful bubbles.

Our stunning main course was a whole roast Traditional Porchetta from Pugh’s Piglets in Lancashire. Served with our homemade Apple and Brandy Sauce, Worcestershire Asparagus, baby carrots, the tastiest of new season Jersey Royals and lashings of mushroom gravy. Just look at that crackling; recipe to follow shortly. To accompany, a shot of fine West Country cider from the Somerset Cider Brandy Company, and a glass of Biddenden Vineyard’s Ortega; the touch of sweetness making it a lovely match to the pork.

As befits a British feast, dessert came before cheese, and our, errrr Tarte Tatin – perhaps a French idea, but made with the finest English apples! – was a delectable choice. It was accompanied by generous dollops of Rodda’s Clotted Cream, and a shot of ‘Shipwreck’, an incredibly smooth Cider Brandy from the Somerset Cider Brandy Company.

And the grand finale; a selection of Neals Yard Dairy cheeses; from the top a Berkswell, Stichelton, Colloston and Tymsboro. Expertly chosen at their peak, and presented by Srdja – a senior member of the dairy’s team – they made a stunning final course. Peters Yard of Edinburgh provided some of their award winning crispbreads to go with, much to guests’ delight. Served with a glass of Worthing White Shield IPA, it made for a heavenly match – universally agreed! Topped off with Paddy & Scott’s coffee, and some decadent chocs from Paul Wayne Gregory; a fitting end to fine meal.

Thank you to all of our suppliers, and the other companies who provided produce for the evening, and again to Simon and Robin of Dos Hermanos for allowing us to host. We enjoyed every minute and every mouthful, and hope so too did our guests. Simon has written a book on his love of British Food, Eating for Britain, which we strongly urge you to check out; you’ll even find a chapter on your favourite smokehouse in there…

If you’d like to recreate the above in your home, simply order online or call our sales team. Order the key components for each course, and we’ll throw in the Ortega for free, how’s that?

There was a super piece in the Evening Standard yesterday, in which their reporter takes stock of the Olympic development so far. He came to visit us at our smokery as well as touring the stadia and quizzing local residents.

Have a read of the article here: http://www.thisislondon.co.uk/standard/article-23841954-would-you-adam-and-eve-it-welcome-to-the-new-east-end.do