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Behind the scenes at Forman’s Fish Island

Written by , Posted in News

Our Forman’s Fish Island venue recently appointed Holly Burrows as Head of Events, Sales & Marketing, so we’ve asked her a little bit about her career so far and her exciting plans for the venue in the run up to the 2015 Rugby World Cup and beyond to give you a behind the scenes exclusive…

Forman’s Fish Island roof terrace with Olympic Stadium views

You’ve already had an impressive career so far having headed up some impressive groups and institutions as Head of Marketing. What made Formans so appealing to you?
“I used to live in trendy Hackney Wick but I had never actually been to Formans. Then I went to one of the Forman’s Smokehouse Gallery evenings at Forman’s Fish Island and could genuinely not believe what an incredible space it was!

I immediately fell in love with the stylish and quirky venue and really liked the fact that it oozes H. Forman & Son‘s heritage with a modern edge. Then, having met the charismatic face of Formans, Mr Lance Forman and having tasted the incredible salmon (courtesy of the top chef team) – I was sold!”

Holly with Lance Forman, Executive Chef Lloyd Hardwick and new Chef Michael Hetherston

What’s the most memorable event you’ve organised so far in your career? 
“The best event is yet to come at Formans Fish Island, of course!”

What do you like most about Forman’s Fish Island as an event venue?
“The roof terrace space is amazing! Particularly perfect for the Rugby World Cup this September…you can probably catch the ball from our terrace! Overall, I love how edgy yet luxurious our venue is. Every subtle detail reflects the brand – from the pink salmon shaped building, through to the authentic Hackney Wick local graffiti artist work in the toilets…and how many venues can say they have an onsite salmon factory smokehouse gallery too?! It is quite special here.”

Forman’s Smokehouse Gallery event space

What would be your dream event to manage at Fish Island?
“The 2015 Rugby World Cup is set to be an amazing experience, so really looking forward to all the events here in
September…and the 100 day countdown has just started, so not long to go now. The area will be buzzing, I can’t wait!”

What attributes of Forman’s Fish Island do you find most appealing?
“The team here at Formans are wonderful to work with; everyone is so proud of our heritage and amazing produce. I’m also really excited about the event space developments and upcoming opportunities.

It is inspiring to work with such a fab team, particularly with Lance & Lloyd. Lance has lead his 4th generation family business tenaciously through tales of factory floods, Olympic stadium re-locations/political battles and much more…and Lloyd is one of the most highly regarded and top chefs in the industry (one of the Roux Brother successes, and first Executive Chef of The Tate Modern).

So a pretty inspiring environment to be working in!”

Finally, what’s your favourite cut of smoked salmon?
“Well, since being here I’m a big fan of our Beetroot Cured Royal Fillet Salmon, so delicious!”


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June 2015