Forman's Notebook

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

Smoked Salmon Archive

SUMMER OPEN DAY!

Written by , Posted in News, Seasonal

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SAVE THE DATE

Forman’s Open Day: Saturday 17 June


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21st of June is the first official day of Summer, and we want to make sure you’re ready to make the most of the season. Join us on Saturday 17th June for another Forman & Field Open Day!
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BeFunky Collage FFXMAS

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Doors open at 11.am – 4.pm and everyone (yes everyone) is welcome. The day will feature:

  • Tours of our iconic smokehouse
  • Demonstrations in our factory by Darren Matson
  • A supplier fair with lots of delicious tasters from the best of British artisan producers
  • Our ever popular Fish Quiz
  • A discussion with Lance Forman

AND MORE! Read more...

Wednesday

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March 2017

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It’s Beginning To Look A Lot Like …

Written by , Posted in News, Seasonal

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BeFunky Design f&f xmas


 

Tis the season to be hungry, and we know exactly what your stomach wants at Christmas time. We also know just how hectic this time of year can be, and Forman & Field is on hand to help. There are a few things to know before placing that festive order, so here are some of our FAQ’s and some handy tips we’ve gathered over the years…

🎅        🎅        🎅

 

WHEN CAN I PLACE MY CHRISTMAS ORDER?
Anytime! You can order as far in advance as you like, and select the delivery date you require. Read more...

Tuesday

15

November 2016

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There’s more than just salmon…

Written by , Posted in News, Opinions, Recipes

Trio of salmon - dill grav, sm salmon g&t salmon

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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Where there’s smoke… there’s salmon

Written by , Posted in News, Opinions

Hanging salmon

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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STAYCATION

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

BeFunky Collage no faffing

Surveys show that more and more of us are staying in the UK for our family holiday. At Forman & Field, we think this is wonderful!! We love and support our local producers in the UK, and believe we should be visiting these areas much more than we currently are.

The great thing about a Staycation – whether you’re heading to the coast, a campsite or to a forest retreat – is that you can chuck everything you need in the back of your car and head off in comfort. This includes, of course, some food supplies….

Read more...

Wednesday

3

August 2016

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NEW: Sophie Conran Summer Hamper for two!

Written by , Posted in News

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We’ve teamed up with the lovely Sophie Conran to bring you this new Summer Hamper for two!

 


BeFunky Collage CONRAN

 

Forman & Field have teamed up with esteemed British designer & cook, Sophie Conran, to put together the perfect Summer Fizz Hamper – including gourmet treats, and a brand new exciting smoked salmon flavour…Rhubarb & Ginger!  This hamper is full of delicious treats, freshly made by our team of dedicated chefs that are sure to impress anyone (or any-two!)

It consists of:

Buckwheat Blinis (x18)

Godminster Rosemary Biscuits (130g)

Cashel Blue Cheese (200g)

Forman’s Keta Caviar (100g)

Spinach & Ricotta Flamiche (x2)

Lemon & Pistachio Cake (Mini)

English Chapel Down Rose Fizz (75cl)

Sophie’s NEW Rhubarb & Ginger Salmon 150g

Sophie Conran for Portmeirion Melamine Dinner Plates (x2)

Sophie Conran for Portmeirion Melamine Side Plates (x2)

Presented in a Wicker F&F Hamper

— Please note, this hamper does not inlcude the fizz glasses or the cutlery —

You can find the hamper here on our website, and is available to purchase NOW! Read more...

Wednesday

29

June 2016

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Home Grown

Written by , Posted in News

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We think it’s important to know where your food comes from, and we’re proud to say our suppliers are small independent artisan British companies. With strong messages and traditional methods, these suppliers produce the best quality home grown food.

 


MRS KINGS PORK PIES

Elizabeth King started her family bakery back in 1853 and the standards she set are maintained today by the Hartland family. They use the original 1853 recipe which starts by making hot water crust pastry, bringing boiling water and lard together then pouring onto strong wheat flour and adding sea salt to taste. Read more...

Wednesday

11

May 2016

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Weekend Feasting

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

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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

27

April 2016

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Join us for a Masterclass!

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

hanging salmon

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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Forman & Field Open Day 2016

Written by , Posted in News, Seasonal

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Saturday 27th February we hosted another of our annual open days here at Fish Island, and (if we do say so ourselves) it was such a great day! Around 700 of you came along and made the day so enjoyable. We had so much going on and something for everyone; from competitions and tasters, to tours and carving demonstrations!

 

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[ Kalisha manning our competition stand ]

Visitors were greeted at the door and invited up to our Gallery, with a smorgasbord of food to taste on our stalls, a bar with extra food and drinks, a competition stand, and stunning views of the Olympic Stadium opposite. Read more...

Thursday

3

March 2016

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