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Alderton Ham
This is an exclusive product to the Country Victualler in Nottinghamshire, a small family firm dedicated to the very best in quality. Steamed, then...
Dry Cured Honey Roast Ham
Father and son team Andrew and Will Smith at Barn Bacon just outside Newark are exactly what we look for in Forman & Field producers. They take only...
Barn Bacon
We’ve been plying you with Barn Bacon honey roast ham for some time, and you’ve been lapping it up. Now we bring you the bacon itself. Andrew,...
Emmett's Suffolk Black Ham
Sweet cured ham from Emmett’s of Peasenhall, a Rick Stein food hero. The curing, marinading and smoking of their hams takes 10 weeks. The black hams...
Sliced Alderton Ham
Alderton ham, produced by the Country Victualler, a small family concern to a closely guarded recipe, is well known to Forman & Field regulars, but a...
Dry Cured Ham & Leek Pie Filling
Chef Lloyd combines dry cured ham made from free range pork with softened, sweet leeks in a creamy tarragon sauce. Either top with pastry or one of...
Ham Hock Terrine with Parsley
We make this classic pressed ham terrine with dry cured ham from free range pigs, fresh parsley and a jelly made from the ham stock. Splendid nosh,...
The Purist's Pick Hamper
Think heady summer days, classic British dishes and a glass of Pimm's in hand. A ...
Cornish Plaice Parcels with Lobster, Salmon Mousse & Spinach
This is quite fancy pants. It’s inspired by a Roux brothers recipe – our chef Lloyd Hardwick ...
NEW SEASON Fresh Wild Scottish Salmon
The freshest, finest wild Scottish salmon money can buy. We buy direct from family ...
Roasted Vine Tomato & Basil Soup
You can serve this chilled on a hot summer’s day, a la gazpacho, or warmed through ...
Seddlescombe Vineyard Regent Red Wine
This is an organic wine – no insecticides, no synthetic fertilisers, hand-picked ...