Forman's Notebook

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Customer Focus: The Palomar, Soho

Written by , Posted in Opinions

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H. Forman & Son supply fresh produce to an interesting variety of customers, ranging from some of the world’s leading hotels to award-winning restaurants. This week, we caught up with former superstar DJ Layo Paskin, who is now behind the brilliant Soho restaurant The Palomar.

Creative Director Layo & The Palomar kitchen

The Palomar serves ‘the food of modern Jerusalem’, inspired by the rich cultures of Southern Spain, North Africa and the Levant, with a cultural and contemporary twist. The restaurant’s wonderful interior complements this combination of the classic and the innovative, with mosaic marble floors and  dark oak panelled walls surrounding the royal blue leather banquette seating; a skylight floods the restaurant with natural light.

Having made his name touring the world as one half of ‘Layo & Bushwacka!’, it was Layo’s long-standing love for exciting cuisine that led him to go from being a famous DJ to opening his own famous restaurant sourcing only the best suppliers to suit the menu’s high standard.

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

We have been buying fresh salmon from H. Forman & Son since the summer of 2014.

2- Why do you choose H. Forman & Son over other fresh salmon providers?

Forman & Son’s fantastic history! It was a favourite of our grandfathers (who probably discovered it around the same time the that the company began) and for their commitment to sustainability and the highest quality fish.

3- What is your favourite dish that utilises H. Forman & Son’s Salmon?

Our Salmon Tartare, which is served with aubergine two ways, yoghurt, pine nuts and parsley. It is, in our opinion, the best way to make the most of fresh fish.


4- Do you have any serving tips for making the best possible salmon dish?

Yes! It’s so good – we like it raw!

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Friday

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March 2015

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