Blog Forman and Field

Our Director of Events at Forman’s Fish Island sadly passed away yesterday 25th July.

Although I have not known Arthur nearly as long as many of the people I come into contact with, we have grown very close over recent years and he became a good friend, a reliable colleague and mentor. We have been through tough challenges and Arthur has always been there helping to guide me, shining light in areas which were unclear. He challenged convention and spoke his mind. But also knew when to hold his tongue and often wisely stopped me from using mine.

He was admired and loved by so many. His charm, the completely unique way about him was so special. I shall really, truly miss our long chats as I drove home from work each day and assessed our fortunes over the hard day’s grind.

He was a true showman and he will be sorely missed.

On behalf of all here at Forman’s our thoughts and deepest sympathies are with Arthur’s family and friends.

Lance Forman

CLICK HERE for details of how to book Forman’s Fish Island Riviera

Click here for opening times and more details about this exhibition

With the arrival of summer the call of the BBQ can be heard across the UK. We love a good barbecue at Forman & Field, which is why we take special delight in being able to offer a selection of sumptuous meats and mouth-watering accompaniments.

As any red-blooded male will earnestly inform you, no barbecue is complete without steak. Our ‘Greatest British Beef Steak Tasting Box’ contains some of the finest British steaks from Britain’s top producers – making it the perfect choice for grill parties.

Whether it’s the 28-day-aged Longhorn beef of The Ginger Pig or the oh-so-tender rump steaks from the Lake District Farmers, our sophisticated steak selection will satisfy and delight.

British sausages are another staple at any self-respecting grill session. Our Ginger Pig pork sausages are made with belly and shoulder pork together with a tasty blend of nutmeg, mace, sage, rosemary and thyme – the perfect way to feed large groups. Also try our luxury burgers, which are all made with pure Welsh beef.

Those who prefer white meat will adore our Rhug Estate organic chicken fillets. During their lives the birds are fed on clover-rich pastures in a stress-free environment, resulting in unrivalled tenderness and texture.

Moving beyond the classic BBQ fodder, some of our more adventurous BBQ ideas include free-range duck. Our supplier provides duck that is reared on a low-density GM-free diet that is completely free of antibiotics and growth hormones.

The ultimate in outdoor cooking is, of course, the suckling pig. Get one of these on the go and spontaneous applause may ensue – especially when the assembled guests come to taste it. Our supplier, Pugh’s Piglets, is used to supplying some of the UK’s top restaurants.

Barbecues aren’t just about the meat, however. How about lightening things up with a loaf of organic walnut or wholemeal sourdough bread? Or a cute little jar of spiced red cabbage? Any vegetarians in attendance would no doubt appreciate the delicate flavours of our artichoke and mushroom parcels and the attention to detail that marks our handmade leek, spinach and ricotta quiches.

Indulging in an afternoon tipple is a great part of the tradition of British barbecues. While other cultures consider beer to be the drink of choice, our robust Biddenden Dornfelder red wine is the ideal accompaniment for summertime snacking, while the Chapel Down Union can handle the richest of meats.

For those who prefer the lighter fragrances of a Rosé, our Bolney Estate Rosé 2010 is hard to beat. The most BBQ-friendly of our whites is the Chapel Down Chardonnay – its steely acidity works to provide a refreshing palate cleanser. But don’t just believe us – the British-made wine won a bronze medal at last year’s Decanter World Wine Awards.

To really set the taste buds a-tingling, try our horseradish flavoured vodka – a unique blend that is made in Somerset from organic vodka distilled in London. This perfectly compliments beef, meaning that with all that Forman & Field has to offer, you can enjoy a truly all round British barbecue.

We’re incredibly lucky to have a guest recipe post from a true food blogging hero, Nazima Pathan of Working London Mummy.

The blog strapline may be ‘Feeding my family. One meal at a time’ but as you will see, there’s a lot more joy in her cooking and writing than just putting food on the table. The blog is big on beautiful desserts and cakes but taking in everyday savouries for the family and stunning restaurant style dishes such as the one that follows. Photography is always spot on and for balance the blog takes in food events and covers issues with personality and charm.

Nazima was a worthy winner of our recent ‘Forman’s Jubilee Bake Off’ for good reason – click here to see our judges’ comments.

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Courtesy of http://www.workinglondonmummy.com/

Smoked Salmon with Candy Beetroot Jelly and Purple Potato Crisps

The smoked salmon from Forman & Field is delicious, the slices have a beautiful texture and are smoked just right. Not overly strong nor too salty. I was sent some of it to develop a recipe for this guest post. After a lot of deliberation, my husband and I decided on these smoked salmon ‘flowers’ on a bed of purple potato crisps and a strip of candy beetroot jelly. Some sour cream and capers to top it off.

The delicacy of a fine smoked salmon pairs well with the light beetroot jelly in this recipe. Purple potato crisps made using the Vitelotte variety offer a different texture and add a visual complement in this easy to create dish. The best thing is that you can prepare ahead and assemble at the last minute. We used candy beetroot, mainly because it is such a lovely colour, and although it is not cheap you only need a couple of them. If you cannot source it then normal beetroot is fine. The jelly may be slightly more strongly flavoured but you can reduce the time you simmer the beetroot.

Here is how we made this recipe.

Ingredients (to serve 6):
2 Candy Beetroot
1 and a half teaspoons caster sugar
Pinch of star anise
1 teaspoon balsamic vinegar
Gelatine powder (use dose indicated on packet, around 1 teaspoon)
6 slices of smoked salmon
6 teaspoons of Sour Cream
6 large capers
Salt and Pepper to season
3 large Vitelotte potatoes (or other purple potato variety)
Olive oil spray

Method:
Firstly prepare the jelly. Peel and cut the beetroot into small pieces. Place in a saucepan with the sugar, vinegar and star anise. Cover with 350ml of water and bring to the boil.

Simmer on a low heat for 10 minutes and then drain the liquid using a sieve into a measuring jug. Note the volume (it is likely to have reduced somewhat) and pour into a clean saucepan. Bring to 95 Deg C and add the gelatine in an amount indicated by the manufacturer (in my case it was 1 level teaspoon per 500ml so I used half that since I had around 250ml left). Remove from the heat and pour onto an oiled greaseproof paper placed in a small rectangular baking dish to a depth of no more than 4mm.

Once it has set, carefully remove the greaseproof out of the dish and lay it on a chopping board. Cut strips of jelly about 2.5cm thick. Leave the jelly on the greaseproof until ready to assemble.

Now to the potato crisps.

Preheat oven to 140Deg C. Peel the potatoes and using a food processor, mandolin or sharp knife cut wafer thin slices. Spritz with olive oil spray on both sides and place on a baking tray. Bake for around 20 minutes until the edges start to curl up Remove from oven and sprinkle a little sea salt and ground pepper over them. They will crisp up a little more as they dry and cool. Store in an airtight container.

For the salmon, take a slice of salmon and cut into slices around 2.5 cm wide. Carefully roll these up and fluff out one end of the roll to create a flower shape. You need 3 flowers per plate.

To assemble the dish place a salmon flower in the centre of the dish. Use a palette knife to lay a strip of jelly across the salmon.

At each end arrange the potato crisps and place a salmon flower on top of this.

Use a teaspoon to place a quenelle of sour cream on the middle flower on top of the jelly and place a caper on top. Ready to serve!

Curious about whether there’s anything other than McDonald’s within 100 metres of the Olympic stadium? Fancy a nosey round a salmon smokery? Come and eat some of our food? Stick around for glitzy art opening afterwards?

We’re making final preparations for our grandly titled ‘Olympic dining experience’ and we’d like the chance to show you what we have planned. That’s assuming you write a food blog, if not then sorry but there’s just only so much fish and so little time.

It will be Thursday the 19th of July at our place (Forman’s Fish Island, E3 2NT) and likely to be from around 4.30pm.

If you think you’d like to join us please email mike@formanandfield.com – RSVP essential please!

From 6pm it will be the private view of the new exhibition ‘In the Rings with Ali’ at the Smokehouse Gallery, to be opened by Rahaman Ali and for which you will of course be more than welcome to stay - http://www.formansfishisland.com/dining-experience/art_exhibition.html

The A-list party destination during the London 2012 Olympics

Where to go to party the night away after the fireworks and pizzazz of the opening ceremony? Deepest East London is not exactly known for its luxury nightlife so the Who’s-Who crowd invited to Danny Boyle’s Olympic opening extravaganza are going to face a dilemma. Fight through the crowds to escape the Park on public transport, endure an estimated three hour cab ride back to West End or take your chances in the Stratford jungle.

Fortunately for A-listers, B-listers, oligarchs and oil-rich Arabs, wannabees and hangers on, Forman’s Fish Island have found the answer. We have teamed up with Maddox Club to create a pop-up beach bar version of the Mayfair hangout at our Forman’s Fish Island Riviera hospitality venue for the 17 days of the Olympics. Best of all for those tottering on Jimmy Choos, the club will be just 100 metres from the main stadium with the speedy exit at the Victoria Gate only 3 minutes’ walk away.

Maddox Club has been at the top of luxury London nightlife since it was founded by legendary nightclub proprietor Fred Moss in 2007 – founder of China White and Movida. Regular faces to be seen include the likes of Leonardo DiCaprio, Jay-Z, Sadie Frost, Grace Jones, Orlando Bloom and Will.i.am. They are drawn by opulence, exclusivity and fun. Moss will recreate the atmosphere of the club at Fish Island Riviera, a riverside location opposite the stadium complete with beach volleyball court, palm trees, cocktails and great food. This is more St Tropez than Stratford, rather Beverley Hills than Henman Hill.

If you’d like to book a ticket, call us now on 0208 5252 390 or send us an email via info@formansfishisland.com today!

Maddox Club owner Fred Moss said, “A sporting event the Olympics may well be, but it’s also the world’s biggest society and social event. London has to show that its hospitality can be the best of the best. At Maddox Club we’ve created something very special and we will be bringing that magic to Fish Island Riviera where I know our clientele will want to party during London 2012.”

Lance Forman of Forman’s Fish Island commented, “Our partnership with Maddox Club confirms Fish Island as the VIP side of the Olympics. We’ve already hosted 80 per cent of the VIP parties in the run up to the Games and we expect to be hosting athletes celebrating their successes with medals on display, celebrities and media stars throughout the event itself.” He adds “As we are only a 3 minute walk from the Stadium, with car drop off, pre-booked parking and water transport, this is the Green Room at Games Time. If guests want to experience the fun of the Olympics, soak up the atmosphere and watch the fireworks, they can do all this at Fish Island Riviera and don’t even need a ticket to the sports”

Maddox Club at Forman’s Fish Island Riviera will be open from the 27^th July until the 12^th August from 11.30am until 2.00am. Entry will be free for guests of exclusive hire hospitality suites or for an entry fee of £25 per person.

More about Forman’s “Fish Island Riviera”

Fish Island Riviera consists of corporate hospitality suites which are available to hire on an exclusive basis for the 17 days of the London 2012 Olympics. The venue includes car parking and drop off facilities as well as its own water taxi stop. Each suite is a fully serviced 20m x 5m including a 5m balcony facing the stadium. Clients including Speedo will have the option of fitting out and branding their space to their exact specification. Food and drink is to be provided by world class caterers Admirable Crichton.

250 tons of beach volleyball sand are being delivered this week as well as 40 palm trees.

Further information can be found at: http://www.formansfishisland.com/dining-experience/ffi_riviera.html

More about Maddox Club

Winner of London bar and club awards ‘Best Club 2012’.

Since opening in 2007, Maddox Private Members Club has offered London a boutique sanctuary in which to party. Founded by Fred Moss, Maddox Club encompasses the chic glamour of the world’s leading cosmopolitan city. Maddox Club founder, Fred Moss has enjoyed a highly successful career as a Mayfair nightclub proprietor. His experience, coupled with his keen eye and ear with regards to the running and constant development of Maddox Club is key to ensuring Maddox Club members have the very best of service on all levels.

More about Forman’s Fish Island

Adjacent to the Fish Island Riviera, the permanent venue Forman’s Fish Island is closer than any restaurant or private hospitality venue has ever been to any Olympic Stadium – the view is breathtaking. During the London 2012 Olympics and Paralympics food, art, sport and music will create the ultimate sensory experience as guests enjoy world class dining, a private exhibition of “In the Rings with Ali”, sporting action screened from the Olympic Park and live jazz performances from The Ronnie Scott’s All Star Band. Hospitality options are available from individual bookings to large groups, whether for one meal or an exclusive space for the duration of the Games.

Packages include:

• Gourmet British Dining with unlimited drinks and award-winning English wines

• Only 100 metres from the London 2012 Olympics stadium (Western Gate)

• Easy access including drop off, pre booked parking and water taxi.

• International Muhammad Ali Exhibition

• Athlete appearances and live action screens

• For breakfast through to late-night dinner (7am – 4am)

• The Ronnie Scott’s All Star Band – live jazz for all 17 nights

Further information can be found at: http://www.formansfishisland.com/dining-experience/