Forman's Notebook

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Customer focus: Bellamy’s restaurant, Mayfair

Written by , Posted in Opinions

image001H. Forman & Son supply their famous smoked salmon to a wide selection of customers, from top London restaurants to the UK’s leading chefs. This month’s customer focus revolves around Bellamy’s the famous Mayfair restaurant where HM the Queen is said to have dined (not to mention David Hockney, Bryan Ferry, Elizabeth Hurley and many many more).

Bellamy’s restaurant incorporates and modernises the best elements of Franco Belgian brasserie tradition. The menu boasts countless gourmet options including a Picatta of veal, a sliced Entrecôte of Rose County Beef and prized Osietra Caviar.

We asked owner Gavin Rankin a few quick questions about his ongoing relationship with H. Forman & Son:

1- When did you first start working with H. Forman & Son?

‘My relationship with H. Forman & Son dates back to 1982, when I used to work for caviar merchants Grivan Products, who also produced smoked salmon. At the time, Marcel Forman (Lance’s father) was in charge of Forman’s and they were our competitors. By the time we opened Bellamy’s in 2004 Grivan had stopped producing smoked salmon and knowing that H. Forman & Son were the best in the business we became their customer.’

image0032- Why do you choose H. Forman & Son over other smoked salmon brands?

‘From my experience working in the business, there is no other smoked salmon that can offer such high standards and quality.’

3- What is your favourite dish that utilises H. Forman & Son ingredients?

‘My favourite dish has got to be the simple plate of Smoked Scottish Salmon available on our entrée menu!’ Browse the menu here

4- Do you have any serving tips for H. Forman & Son’s customers?

‘On it’s own with lemon and a little black pepper.’






January 2015