News

February 15, 2011

A cure for the world

At Forman's we've been curing salmon for over 100 years, always the same high quality fresh Scottish salmon. We develop bespoke recipes specially for customers alongside classic flavour combinations that we stock all year round.

Our most popular are the three that make up our Cured Salmon Selection

Gravadlax – Dill, Star-anise, orange  (Swedish)
Wasabi & Ginger (Japanese)
Beetroot (Russian)

Here are just a few of the other cures we have produced, inspired by cuisine from around the world

Lemongrass & Ginger (Thai)
Cumin & Apple (Mexican)
Cinammon & Orange (New York)
Coriander & Mint  (Moroccan)
Horseradish & Dill (Polish)
Bourbon Vanilla (Hawaiian)
Orange, Lemon & Parsley (Spanish)
Tea Cure (Chinese)
Mustard & Curry (Indian)

Or indeed inspired by the drinks cabinet!

Vodka, Chilli & Lime
Whisky & Orange
Tequila & Parsley

If you'd like us to produce a special cure just for you, or if you're interested in adding any of the above to your menu, please don't hesitate to get in touch.

info@formans.co.uk / tel 0208 5252 399

November 12, 2010

ZwyerCaviar - Exclusively available from
H. Forman & Son

There are close to 30 species of sturgeon yet only three, Beluga, Oscietra and Sevruga, are widely known to the food loving public. In recent years due to shortages, quotas and all the shenanigans that have gone on in this secretive world, the reputation of the once famed Caspian caviar is in retreat, like the wild sturgeon itself, due to over-fishing and heavy industrial pollution. The product inside the tin has not always matched the label and many different breeds are incorrectly labelled as a close match to the above three varieties.

ZwyerCaviar is different. Unlike virtually all farmed sturgeon, which are bred in tank-type systems, their fish are raised almost ten years in a remote natural reserve in the heart of Uruguay.  Here, the Zwyer family, with its background in the pharmaceutical industry, employs Caviar Master Roman Alcade to nourish its healthy sturgeon in crystal clear waters to the provide the world’s finest caviar.

Winner of the 2009 European Luxury Award, ZwyerCaviar is a compelling choice, thanks also to its unique refinement with Portuguese fleur-de-sel, a world first in caviar production.

The caviar is graded to reflect the breed of fish, quality, size of roe and method of salting. The Grand Cru is the first pick of the original Caspian Oscietra species. It is cured with the finest grade fleur-de-sel.  It is delightfully succulent with an unmistakeable hint of hazelnut and butter.  The Premier Cru and Classic caviars are taken from a Siberian sturgeon (Ac. Baerii); again with the Premier Cru, being the first pick and cured with the finest sea salt.

The patented Black Pearl Cooling System is the ultimate caviar receptacle.  Specially designed, it responds to all the requirements of such a valuable delicacy:  to cool, to protect and to exhibit the most exclusive of all caviars.  Small cosmetic jars, new to the world of gastronomy, are also used to provide “Caviar Temptations” for caviar novices to induce them into this luxurious arena.

Forman's are exclusive representatives of ZwyerCaviar in the UK and are now selling this superb product to leading chefs, restaurateurs and food halls.  We believe ZwyerCaviar is the future of caviar. The ethics are as good as the caviar itself.

November 11, 2010

Forman's world record holding salmon slicer

Gordon Ramsay recently got wind of the news that our own super slicer, Darren Matson, recently set the world record for the fastest boned and sliced side of smoked salmon. 1 minute and 24 seconds for the budding Norris McWhirters amongst you.

Being a competitive sort, Ramsay threw down the gauntlet and challenged Forman’s hero to a smoked salmon slicing race at Borough Market, the winner taking the record. In front of a crowd of onlookers our man’s 25 years experience on the knives shone through. He gave Ramsay a sound beating for speed, even stopping to offer assistance to the lagging chef half way through. In any event Gordon unfortunately fell foul of the rules and produced one less slice than the minimum requirement of 40 so was disqualified.

An exhausted Matson said, “It was a game of two sides and at the end of the day, I’ve slice mine quickest. Ramsay’s done his best, but I suggest he comes and joins us in the slicing room for a year or two before he tries to take my title again.”