Forman's Notebook

Articles on the world of food, videos, recipes and seasonal inspiration.

Opinions Archive

NEXT WEEKEND, HAVE A FORMANS ROAST…

Written by , Posted in News, Opinions, Seasonal

There’s no better British tradition than that of the leisurely Sunday Roast


Our Aberdeen Angus Beef is grass fed and aged for 32 days. Beef rib, cooked slightly rare in the middle, cut into generous slabs and served up with yorkshire puds and red wine jus? There’s just nothing that can equal it. Click here and here to see a variety of Aberdeen beef cuts and sizes. Serve with our goose fat roasted pommes chateaux and some pancetta sprouts.

[Aberdeen Angus Scotch Beef Ribs on or off the bone from £39.95 – Steaks for two available for £14.95]

Smoked salmon isn’t the only traditional food of London’s East End! Read more...

Monday

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February 2017

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COMMENTS

Romantic Meal For Two?

Written by , Posted in News, Opinions, Seasonal

Ahhh February 14th, the most romantic date on the calendar. Are you planning a meal for two but can’t quite decide on what to serve, Forman & Field can help…


 

If you’re looking for a starter that’s both special and just a tad classy you can’t go wrong with our Paupiettes. Having been served at Buckingham Palace at the Coronation celebrations back in 2013 we can say they’ve got Royal Approval! Pictured below is our Crab & Lobster Paupiette, however we also make Hot-Smoked Wild Salmon Mousse Paupeittes which are perfect for anyone who doesn’t eat shellfish. Read more...

Thursday

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January 2017

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COMMENTS

The Humble Smoked Cods Roe

Written by , Posted in News, Opinions, Recipes

A CLASSIC, OFT-FORGOTTEN INGREDIENT, GETS ITS MOMENT IN THE SUN


 

Forman & Field serves British classics but also stocks hard-to-find delicacies. One of our products in particular has a die-hard core of supporters who come back for it, year upon year. That product is our Smoked Cod’s Roe, and a customer drew our attention to the fact that it has been in the spotlight recently, on none other than BBC Masterchef and Men’s Health Magazine. (Check out the challenge on Masterchef at 17:39 minutes into the video, as the chefs attempt to create Taramasalata to include in a beautiful scallop dish.)

Smoked Cod’s roe may not be the most beautiful food product, but these humble lobes hide an inimicable rounded, salty taste, that’s bursting with nutrition. Read more...

Friday

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December 2016

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FORMANS GAMES by Lance Forman

Written by , Posted in News, Opinions


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Available on the Forman & Field website, Forman’s Games lifts the lid on the acrimonious battle that pitched Forman’s, the country’s finest purveyor of smoked salmon, against the combined might of the UK authorities and the International Olympic Committee in the run-up to the 2012 London Olympics.

This is the story of one family business, established in 1905, fighting the might of national and local government, the London Olympic Games Organising Committee (LOCOG) and of course the Olympic Movement, which operates above the laws of the countries who host its activities.  Read more...

Tuesday

20

September 2016

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COMMENTS

There’s more than just salmon…

Written by , Posted in News, Opinions, Recipes

While smoked salmon remains the heart and soul of the business, gourmet tastes change regularly and H. Forman & Son has always been at the forefront of the curing industry, pioneering new styles and delicacies. The same principles of curing – the best fish, artisan skills – are applied to a wide range of products of exceptional quality. The diverse flavours of wild halibut, cod’s roe, tuna, eel and mackerel, for example, are all given a delightful Forman & Son twist. Here are a few examples…


Traditional Dill Gravadlax Our Swedish Cure – a classic with dill and a hint of Star Anise. Read more...

Wednesday

24

August 2016

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COMMENTS

Where there’s smoke… there’s salmon

Written by , Posted in News, Opinions

H. Forman & Son have been smoking salmon in the East End of London since 1905. Inspired by the exceptional quality of the salmon from Scotland, Harry Forman developed a cure to complement this unrivalled flavour and so the delicioulsy mild ‘London Cure’ was born.  A century later we still remain faithful to the principles established by Harry – the freshest salmon, a little salt and just the right amount of oak smoke.  Lance Forman to this day is upholding traditional values and skills that would otherwise have died out long ago. Read more...

Wednesday

24

August 2016

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COMMENTS

You can have your cake AND eat it?!

Written by , Posted in News, Opinions, Seasonal

We Brits love an Afternoon Tea; fresh scones, fruity jam, a good old pot of tea, we go nuts! We’re no different here at Forman & Field, and our selection of cakes and treats are a perfect addition to any tea party. Whether it’s one cake you’re after, or a complete hamper ready to serve, we can help!


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ORANGE AND CARDAMOM CAKE

A Tunisian pudding, revived and reinvented by Lloyd Hardwick. ‘Cardamom in a cake?!’ Believe us, it’s absolutely delicious. The recipe is so incredibly moist with a spicy, aromatic tang and is made with freshly ground almonds. Read more...

Monday

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August 2016

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COMMENTS

Weekend Feasting

Written by , Posted in How to..., News, Opinions, Recipes, Seasonal

Leave your stressful and busy week behind, and order some gourmet treats from us for the weekend. Whether you’re looking for something quick and easy to pop in the oven, or something to stun your dinner guests, we’ve got you covered! Bring our dining room into yours, with everything you need for the perfect meals throughout the day.

We’ve come up with a few ideas and created a whole menu for you! Will you try any of these at home?


 

BRILLIANT BREAKFAST

BeFunky Collage breakfast 2Simple idea – Rinkoffs rolls with smoked salmon butter

Something special – Kiln roasted salmon folded through scrambled eggs, or crumbled into an omelette

Why not try something a little out of the Edwardian Era with this fabulous kipper recipe we found. Read more...

Wednesday

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April 2016

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COMMENTS

Join us for a Masterclass!

Written by , Posted in How to..., News, Opinions


Are you already booked in to attend one of our popular Smokehouse Tours? Are you thinking of booking? Perhaps you’re just looking for something new! Join us at H. Forman & Son for a Smoked Salmon Carving Masterclass.


 

Darren Matson, our resident expert (and Guinness World Record Holder) in carving smoked salmon will show and teach you his famous technique that produces such gorgeous smoked salmon slices. Traditionally smoked salmon is carved into long, thin banquet slices which are then layered back on the skin each on top of one another. Read more...

Tuesday

26

April 2016

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COMMENTS

Flying Fish – Where is the most unusual place you have ever eaten smoked salmon?

Written by , Posted in Guest Bloggers, Opinions

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In response to a recent newsletter we sent out, we received an email from Fiona, one of our loyal Forman & Field customers, with her story about trying to take our smoked salmon to New Zealand – what a palaver it was!!

That got us thinking; do you have any stories about our smoked salmon? We’d love to hear them!!!

Send in your stories about the strangest/most unusual places you have ever eaten our salmon to info@formanandfield.com and you could find yourself in our next blog feature

Over to Fiona:

 

We went to New Zealand for Christmas and decided a side of Foreman’s wild salmon would make a very nice addition to the proceedings. 

Read more...

Tuesday

12

April 2016

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