A Peak Inside Our New Smokery
TheWillyWonka-style kilns might grab the eye of any visitor but the equally high-tech kitchens, with facilities to match any top restaurant, have also allowed diversification and innovation.
Out of the smokery
and into the kitchen
It’s here that Lloyd Hardwick, Forman’s Roux-trained chef, works his magic developing new recipes and creating restaurant quality dishes for an ever-increasing list of discerning clients.
The culinary skills offered by Forman’s kitchen team are in great demand. More and more customers, including chefs in leading hotels and restaurants, are relying on H. Forman & Son to supplement their own kitchens by providing ‘homemade’ gourmet dishes of impeccable provenance.
The freshest ingredients prepared by hand
Fishcakes – fast
becoming a Forman
Brochettes – part of
Forman’s diverse range
of pre-prepared dishes
As Lance Forman explains: “Everything we make is prepared from first principles using the finest ingredients, whether it’s one of our own recipes or a client’s recipe. We provide oldfashioned quality and consistency and, in doing so, help customers reduce waste.”