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Last chance for unlimited free deliveries up to the end of September 2011!

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!


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.


#Formanslovecookoff – The Mystery Boxes have arrived – start cooking!

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?

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).

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!

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.

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

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.

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

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.

Comments (4)

#Formanslovecookoff – our blogger Valentine’s recipe challenge

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.

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

Comments (4)

Corporate Gifts & Hampers 2011 – Available now

When you say ‘Thank you’ with a Forman & Field hamper, people know you really mean it.
Let Forman & Field organise your corporate gifts this Christmas.
As well as the finest British food, we offer a tailored service to handle the administrative side too, and can put together a bespoke selection if our delectable range doesn’t quite fit the bill. Whether it’s a modest token of appreciation or a great big gourmet hamper, we provide everything you need to ensure your customers, colleagues and contacts feel thoroughly spoiled. We’ll even write the gift cards, too.

If you’re considering using Forman & Field’s corporate gift service this year I’d be delighted to discuss the options available to you, including preferable rates for larger orders and specified, timed deliveries.

Don’t hesitate getting in touch by calling 0208 5252 352, or emailing
Our range for Christmas 2010 is available now, here are some of our favourites.

NEW The Royal Rose

Chapel Down’s award-winning Rose Brut is a stunner, and a perfect match for our Royal FIllet, an aristotcratic take on smoked salmon.


A rather indulgent present of ZwyerCaviar, our trademark Smoked Wild Scottish Salmon and Nyetimber’s peerless Classic Cuvee fizz.


London Cure Smoked Salmon

Our most popular gift year after year, since 1905 indeed. Choices include dainty gift packs, sliced and whole sides. All available gift packed.

From £9.95

A small but perfectly formed, complete Christmas hamper. We created this specially for corporate clients seeking a classic gift basket.


The perfect present for a couple and already our most popular hamper so far this season. An impressive gift in a proper ‘Ascot’ wicker hamper.


Silky smooth chicken liver parfait with Irish Oatcakes and runner bean chutney, matched with a delicious Raspberry liqueur.


The Gift Basket

A selection of delicacies from our gourmet pantry. No need to refrigerate so it makes for a very convenient choice.


The great British tradition in a box. Cake, biscuits, fruit jellies, a scone recipe, lemon curd, elderflower liqueur, a tea towel and of course, tea!



New 2011 Catalogue Countdown: Part 3, Two Souper New Additions

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?

Comments (4)

Photos from the Forman & Field Open Day 2010

Thank you so much to Yohanna Weber for these fantastic pictures from last Saturday’s open day.
The Nyetimber Stand welcome to Forman Field

The Nyetimber Stand - welcome to Forman and Field

Bev at the Forman and Field Patisserie

Charlie from Nytimber waxing lyrical

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

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

Formans Smokehouse - where the magic happens!

Guiness World Record holder Darren Matson demonstrating his skills

See you next year

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.
Ed Dent

Thank you for an enjoyable afternoon at your open day.
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!
Rabina Stratton

Comments (7)

Another talented smokehouse

Our lovely Lancastrian kippers – number two breakfast of champions, after Forman’s smoked salmon of course – have won Gold in the 2010 Great Taste Awards.

The knack to the smoking process is getting smoke to permeate the flesh without overpowering the taste of the fish, imparting a soft smoky flavour throughout. Tricky, but not impossible, and the chaps at the Port of Lancaster Smokehouse really know what to do with a herring. For a hearty brunch, brush with melted butter and grill for two to three minutes either side. Serve with a squeeze of lemon, a quick shake of cayenne pepper, and the best bread and butter you can lay your hands on. If you’d like us to take out the fuss and bones, opt for our kipper fillets and save yourself the hassle.

For something more unusual here’s chef Lloyd’s recipe for kipper pate, a fabulous fishy starter for four.

Forman & Field Chef Lloyd’s Kipper Pate

1 Port of Lancaster Kipper, cooked
3tbsp marscapone cheese
Juice of a lemon
1-2tsp Moniac Castle Horseradish Sauce
1tbsp melted butter
1tbsp chopped chives
Salt and Pepper, to taste
Serves 4

Flake the kipper meat off the bone and check for any last pesky bones, then blend with the remaining ingredients and season to taste. If you think it needs a little more of anything – tastes are different after all – just add a bit more of what you fancy.

Decant into individual ramekins and serve with toasted bread, a little dressed rocket and a lemon wedge. If you wish to make ahead, the pate keeps quite happily in the fridge for a day or two simply seal the surface with a little clarified butter, and allow to come to room temperature before serving.

Comments (2)

The Psychedelic Caravan comes to Forman’s Smokehouse Gallery tonight!

Our new exhibition The Psychedelic Caravan opens tonight at our gallery.

Come and have a look any time from the 2nd to the 25th July. The opening hours are as follows:
Thu and Fri 5-9pm
Sat and Sun 12- 5pm

Forman’s Restaurant is open whenever the gallery is so it’s a super excuse to come and enjoy a meal with us at the same time as taking in the show. We hope to see you soon.


Apple meet Lance for dinner?

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?


Dine With Dos Hermanos Dinner

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?


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