For 20 years, we have promoted English wines throughout our Forman & Field catalogues and our lockside Forman’s Restaurant. Now, as a celebration of Forman & Field’s 20th Anniversary, we are thrilled to introduce our very own limited edition sparkling wine, which we truly believe is the ultimate pairing to our world famous smoked salmon. Made with the classic champagne blend of Pinot Noir, Pinot Meunier and Chardonnay.
But this is so much more than a bottle of fizz. We’ve collaborated with Central St. Martin’s graduate Andrea Liu to produce labels from our smoked salmon skins.
Andrea is an artist who uses artisanal processes to tan fish skins and plant-based materials such as acorns and tea to create vivid colours. Repurposing fish skins has never been done quite like this, using fish skins from our smoked salmon; a by-product of our smokehouse. Our 100-year old salt-curing process gives the skins a beautiful shimmer, and each one is totally unique.
We’ve produced a very small number of these limited edition individually boxed bottles, each with a handmade smoked salmon skin label with gold-leaf foil and a numbered salmon skin tag. A stunning, one-of-a-kind gift, exclusively available at Forman & Field.
Presented in a beautiful wooden wine box