Forman and Sons Coat of Arms

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Saturday, December 15, 2018 | Fish Island Weather | Follow us on:
Michael Gove to visit </br> H. Forman & Son

Michael Gove to visit
H. Forman & Son

Michael Gove, the Secretary of State for Environment, Food and Rural Affairs, will be officiating the announcement of the London Cure Smoked Salmon's PGI status.

He states: “London Cure Smoked Salmon has been cherished by food lovers in the capital for generations and the traditional skills used to produce it today are testament to the rich culinary heritage we have in this country. It will now rightly sit alongside Cornish sardines, Conwy mussels and Whitstable oysters as examples of the world-class produce that uphold our reputation as a great food nation.”

Smoked salmon originated in Jewish communities in the East End of London at the turn of the last century, so this internationally renowned gourmet food finally has a designation reflecting its century old origin and craft.

 

Forman & Son sought PGI status as a continuation of their educational aims. The business regularly invites the public to visit the smokehouse, with tours and open days, so they can understand the manufacturing process. A viewing gallery is installed over the factory, so that any visitor can see the end to end process.

London Cure Smoked Salmon is available to purchase directly from the business via its home delivery service Forman & Field, and is also stocked nationwide at top food retailers. It also graces the tables in fine dining establishments both in London and around the world and is served in eateries which focus on food provenance.

In order to receive this status, the entire product must be processed within a specific region. London Cure smoked salmon has to be produced in the London Boroughs of Tower Hamlets, Hackney or Newham.

 

 

Michael Gove to visit </br> H. Forman & Son



It's the season for Fresh Wild Seatrout  

Available in limited supply, The Sea Trout, or Sewin as it's known in Wales, starts its life as freshwater trout before moving to sea, where it develops an appearance and flavour that is very similar to salmon. Considered by many to be more delicate than salmon, it is always a wild fish. It is delicious poached, baked en papillote or on the barbecue. It doesn't need much adornment to taste fantastic - try it with fresh herbs such as tarragon, or simply with butter and lemon.