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Exclusive Forman & Field recipes and tips from our in-house chefs!
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Pugh's Porchetta
A traditional Italian recipe produced in England, this unique product from Pugh's in tremendous value for a party or large family gathering. One...
London Cure Smoked Scottish Salmon
Harry Forman, our founder, devised the London Cure to show off the quality of his salmon rather than cloud it in smoke. Low in salt, this is delicate...
Romy Cuisine Terrines
Romy, a goddess in the kitchen, brings to Wales all the French expertise that makes her terrines so authentic. Farmer Terrine is a delicious...
Plantation Cottage Rosemary Jelly
Bramley apple based jelly with fresh rosemary. An ideal accompaniment to lamb or poultry; a great addition to sauces and dressings.
Plantation Cottage Mint Jelly
A Bramley apple-based jelly with mint. An ideal accompaniment to lamb. Try with potatoes or fishcakes.
Lakeland Veal T-Bone Steaks
Rose veal from a Lake District farmers cooperative that’s meltingly tender whilst ...
Plaice Parcels with Lobster, Salmon Mousse & Spinach
This is quite fancy pants. It’s inspired by a Roux brothers recipe – our chef Lloyd Hardwick ...
Nadell's Macaroons
Michael Nadell's Macaroons are a revelation. They're of the French variety so light ...
Ham Hock Terrine with Parsley
We make this classic pressed ham terrine with dry cured ham from free range pigs, ...
Chapel Down English Rose 2008
There's nothing better than a chilled glass of rose on a warm summer's day, and this ...