Blog Forman and Field

Forman’s salmon in celebrity party shock!

Joss Stone caught with cake

Cerys Matthews, smoked salmon blini in hand

Last week David Cameron and Nick Clegg made their first joint public outing since the local elections to mark the formal completion of the 2012 hand-ball arena.  To prepare themselves for the media onslaught, they tucked into a hearty smoked salmon bagel from neighbouring smoker H. Forman & Son who catered the event.

We relocated from the Olympic Park to make way for the stadium construction and are now hoping to be at the forefront of the 2012 food offering with a classic East End coalition of London Cure smoked Scottish salmon, cream cheese and bagels. If it can bring Cameron and Clegg back together then who knows what team GB can achieve with great British food in 2012!

Having produced top class food in the Olympic park for many years, it was great to be back serving it there!

We’ve just received the very first catch of the new wild Scottish salmon season. This is an exciting time for us here at Forman’s as it is a delicacy only available for a few short months through the summer and the fish that has made our livelihood for the last 106 years. This promises to be a vintage year with excellent quality, good availability and the promise of reasonable prices which is a help to us and of course to you as we pass  them on.

The early season fish are the best as they are netted on their way up river so are fresh from their time feeding up at sea and in perfect condition. Once in the river they don’t eat again until they return back to sea so whilst still perfectly acceptable, the late season fish are nothing on the specimens we have in stock right now. Traditionally the first fish of the season we sell to the Dorchester hotel in London where it is displayed on ice in the dining room.

If you’d like us to send you one of these magnificent fish just give us a call on 0208 5252 352 or email via info@formanandfield.com. We’ll prepare and pack it to your specification and will always give you the best price available on the day. There’s nothing like a fresh wild spring salmon to make a centrepiece for a special lunch, don’t miss out!

We’re delighted that our friends down the river at Topsail Events are taking our food afloat as part of their rather charming portfolio of Thames cruises. The idea is that you board their historic sailing barge in central London, sail down the river through Tower Bridge – raised especially for you – and back, all the while tucking in to our fine British food and enjoying the sights and stories of old father Thames.

We can’t think of a better way to enjoy London than a summer’s day spent on a beautiful sailing barge, drink in hand and with a buffet prepared by our brigade of restaurant chefs specially for you.

Click the link below to view all the details on the Topsail Events website and book yourself aboard!

Click here for details

Today’s the last day to be sure of qualifying for free delivery for the next 8 months! You can book in a delivery for Valentine’s or even Easter, or order some vouchers to spend as and when you see fit. We’re making no promises Mr Forman will ever feel so generous ever again so today’s the day!

FREE DELIVERY UNTIL SEPTEMBER 2011

If you placed an order for £100 or more at Christmas, or if place one before the end of January, you will be entitled to free next day delivery on all orders over £50 between January and September 2011!

Enter CD101 into the ‘discount coupons’ box at the checkout to claim your free deliveries.

UK mainland only, all other areas delivery will be discounted by £9.95. Discount only valid if £100 or over has been spent on one single order between 1st October 2010 and 31s January 2011, otherwise £9.95 will be added to total.

Something is stirring in the kitchens of some of the most competitive, hard cooking food bloggers in the country.

Under conditions of utmost secrecy – like a Milk Tray without the helicopter – our man has been out to deliver the mystery boxes of ingredients for the inaugural #Formanslovecookoff. The bloggers are now feaverishly working to assemble their dream Valentine’s recipe or recipes from the contents and the best will be published in an upcoming Forman & Field Specials. Glory awaits the winner!

So what’s in the box?

FORMAN’S ROYAL FILLET OF SMOKED SALMON
The fillet steak of the salmon world, treated to our delicate London cure. A little salt to lightly cure the fish – definitely suitable to serve sashimi style if you wish – followed by a touch of smoke, just enough to enhance the flavour of the salmon. What you really taste is the quality of the fish; premium grade Scottish salmon, as fresh as can be (unless you want it still swimming).

GARLIC MARINATED ANCHOVIES
Similar to Spanish Boquerones, these juicy little fish are marinated rather than salted, leaving them plump, flavoursome, with a pungent garlicky kick. Make sure you and you companion both indulge!

KIRKHAM’S LANCASHIRE
A stalwart farmhouse cheese, considered by many to be one of Britain’s finest. Made to the age-old Kirkham family recipe, this tends to be a fresh, lemony, lactic cheese, with a slight give in the texture.

FORMAN’S BRANDIED CHERRIES
Does exactly what it says on the tin: lovely ripe cherries preserved in quality brandy, with just enough sugar to soften the boozy edge.

REGENT’S PARK HONEY
A really special product, even if we do say so ourselves. With vast flora-filled parks to roam to gather pollen, London bees make a honey as nuanced as fine pudding wine. Without the draw of vast fields of one type of flower – oil seed rape and lavender to name a couple – bees in the capital collect from almost every type of flower imaginable, to give a rich multifaceted taste. Let us know what you think.

PLANTATION COTTAGE TARRAGON JELLY
Handmade herb jelly that’s neither too pungent or too sweet. Made with fresh tarragon.

MONIACK CASTLE HORSERADISH SAUCE
Guaranteed to knock your socks off: as close to the real deal as you’ll get without a grater. Highly concentrated for maximum effect, this can be worked subtly into sauces and creams for less eye-watering results.

This Valentine’s we’ve set some of our favourite food bloggers a labour of love.

The challenge is to take a mystery box of Forman & Field’s finest from which to assemble a dreamy dish or completely head-over-heals lovely menu. We’ll publish all the recipes on our blog from the 31st of January onwards, then we’ll pick the best one which will be printed in an upcoming flyer.

The excitement is already building on Twitter…

Here are the contenders, all absolute knock-out food bloggers one and all.

www.essexeating.blogspot.com

http://www.thegrubworm.com/

http://joskitchen.wordpress.com/

http://www.canbebribedwithfood.com/

http://www.meemalee.com/

www.foodurchin.blogspot.com   

www.hownottodoafoodblog.com

We’ll reveal what is in the mystery boxes tomorrow, until then… what you want on your dream Valentine’s menu?

You’ll have to excuse the pun, but these really are spiffy. British favourites to warm the heart.

We’ve got comforting Cock-a-leekie and a classic Minted Pea and Ham, as silky and rich as the day is long. Like our quiches, we don’t stint on the quality of ingredients and the secret of these beauties is a very good stock. A good stock provides the necessary foundation on which to build a delicious soup, so for ours it’s nothing but the tastiest, roasted whole chickens and the best free-range ham hocks.

Add to this some super sweet peas or fresh leeks, perfect seasoning, herbs, and a splash of cream, and you’ve got comfort in a bowl at its very best. Perfect for lunch or a simple dinner party starter. Do you have a soup recipe you’d like us to try?

Thank you so much to Yohanna Weber for these fantastic pictures from last Saturday’s open day.

The Nyetimber Stand - welcome to Forman and Field

Bev at the Forman and Field Patisserie

Charlie from Nyetimber, he can talk...

Christmas is coming!

Srdja from Neal's Yard Dairy

Seldom Seen Farm... one that got away

Rinkoffs Bakery - the next generation?

Harvinder feeds the masses at the Smoked Salmon Carvery

The Food Laboratory

Lord Newborough of The Rhug Estate

Tartare Shots

Formans Smokehouse - where the magic happens!

Guiness World Record holder Darren Matson demonstrating his skills

See you next year?

Just a quick note to say how much we enjoyed the event on Saturday. The building was great, the exhibitors all very friendly and accommodating, and my son particularly enjoyed spending my beer money in the ‘market’ on sea bass and tiger prawns. The tour of the factory was memorable, especially Darren’s carving skills. Finally the proof of the fish … all of my guests on saturday evening demolished the side of salmon which I bought at the event – not even enough left for a bagel on saturday morning! So thanks again and hope that you have another event before christmas,although I have a feeling that I will be sending in some orders before that anyway.
Best
Ed Dent

Thank you for an enjoyable afternoon at your open day.
Regards
Jeremy Robin.

To all staff and friends who were responsible for Saturday. Sadly my husband was involved in our business and was unable to attend. What he missed!! I had a lovely day with you, learnt lots from your speakers and tasted heaven!! Cannot wait until next year. Please thank every person who helped this day those we saw and those hidden, each person made this day a success.
Kind regards
Jeanne Jones

Thank you so much for having us there, we all really enjoyed our day at formans, especially the delicious fish and chips we had for lunch. It was also great to meet all of the team behind such an impressive company. The tour was thoroughly enjoyable and so interesting/educational. I never knew that smoked salmon went through so many different processes.
Hope to see you soon,
Best regards
“The Rinkoff contingency”

Just wanted to say how enjoyable the Open Day was! Made even better by all the smiling, friendly Forman folk that worked so hard!
Best
Rabina
Rabina Stratton