In 1905 Aaron ‘Harry’ Forman set up the family business with his son, Louis, in London’s East End. A Russian émigré with a family to provide for, Harry saw potential in the curing of fresh Scottish salmon, the king of fish.

Whether the salmon is wild or farmed it arrives in our smokehouse within 48 hours of being harvested in Scottish lochs or netted in Scottish rivers. You cannot get fish fresher unless you catch it yourself.

There’s no smoke without fire. Except when friction-burning oak logs create the perfect amount of smoke required for the delicate London Cure. Discover this and more trade secrets as we step behind the scenes at Forman’s smokehouse.

As well as world-renowned smoked salmon, we are also home to Forman & Field — delivering chef-made dishes, hampers, and Britain’s finest artisan produce direct to your door.