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There is nothing quite like a great piece of beef. It's a special treat, one of the few we have left that the government hasn't banned (although it probably won't be long before cattle are fitted with methane limiters). You can talk about Aberdeen Angus or Limousin beef until the cows come home but we have honestly tasted none finer than that supplied by our Welsh master butcher, Glyn. The cattle is raised in the Vale of Clwyd on a diet of cereals, grass and hay and the beef is hung for at least three weeks before it’s cut into joints. Absolutely superb.
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Observer Food Monthly
Forman & Field gift vouchers are a great idea because the recipient can choose exactly what they want, exactly when they want it. The next time you visit, for example…
Homemade Fishcakes
Homemade fishcakes are a Forman & Field speciality. Proper chunks of fresh fish with subtle seasoning. They’re all great but the hot-smoked salmon...
Alderton Ham
This is an exclusive product to the Country Victualler in Nottinghamshire, a small family firm dedicated to the very best in quality. Steamed, then...
London Cure Smoked Scottish Salmon
Harry Forman, our founder, devised the London Cure to show off the quality of his salmon rather than cloud it in smoke. Low in salt, this is delicate...
Moniack Castle Horseradish Sauce
A hot and strong unbleached horseradish sauce from Scotland. Add 1 tbsp horseradish sauce to 2 tbsp gently whipped cream for an ideal accompaniment...
Biddenden Gribble Bridge Rosé
Biddenden Vineyard is Kent’s oldest commercial vineyard, having been established ...
Luxury Chocolate Brownies
We made these for the Queen when catering for the Ascot polo tournament in June and ...
New Season Grouse
The grouse season is well underway and these underrated birds, hung properly, make ...
This is an exclusive product to the Country Victualler in Nottinghamshire, a small ...
H Forman & Son Gravadlax Selection
Cured salmon is quite different to smoked salmon but equally delicious. We put together ...