OVER A CENTURY OF EXCELLENCE
Expertise passed down through generations
In 1905, Russian émigré Aaron ‘Harry’ Forman founded what would become a London institution. Working alongside his son Louis in London’s East End, Harry recognised the untapped potential of curing fresh Scottish salmon—the king of fish—and set about building a family legacy. The father-and-son duo proved persuasive ambassadors for their craft, introducing London’s most distinguished culinary establishments to the refined pleasures of smoked Scottish salmon. Before long, Harrods, Selfridges, the Connaught and Savoy had all become devoted clients. More than a century later, H. Forman & Son remains both a family business and the last surviving smokehouse from London’s original generation. Under Lance Forman’s stewardship, the company continues to honour the elegant simplicity of its founding principles: the finest salmon, a touch of salt, and just the right whisper of oak smoke. In doing so, he preserves traditional methods and artisanal skills that might otherwise have vanished into history.
1905
The beginning
Aaron “Harry” Forman establishes H. Forman & Son in London’s East End. Bringing traditional curing techniques from Eastern Europe, he sets out to produce the freshest smoked salmon using Scottish fish and his own signature cure — what would later become known as the London Cure.
1941
Wartime
Despite the Blitz devastating much of the East End, Forman’s continues production, supplying smoked salmon to Londoners throughout the war years. The business’s commitment to quality and craft endures even in times of hardship.
1943
Family tradition continues
Harry’s son Louis Forman takes a leading role in the business, ensuring the family craft survives the war and continues to thrive in post-war Britain.
1950
Post-war expansion
As London rebuilds, Forman’s reputation grows. The company begins supplying its signature smoked salmon to leading hotels and restaurants across the capital.
1961
Third generation joins
The third generation, Marcel Forman (right), of the Forman family enters the business, carrying forward the same uncompromising standards of quality that defined the brand from the start and starts to export Forman’s smoked salmon across the globe.
1994
A new era
Lance Forman, great-grandson of the founder, joins the family business. His mission: to bring the Forman name and reputation for quality to the attention of the food loving public.
1996
A period of growth
With rising demand and a significant growth in production, Forman’s expands its premises and hosts a grand reopening to celebrate a new chapter of success.
1998
Disaster strikes
A devastating fire destroys much of the factory, wiping out years of work. Yet true to its spirit, Forman’s rebuilds, determined to continue serving its loyal customers.
2000
Disaster strikes … again
Only two years after the fire, the River Lea bursts its banks, flooding the newly rebuilt factory. Forman’s decides to relocate, on higher land, and builds a new premises nearby — undeterred, and stronger than before. The smokehouse is now accompanied by a kitchen, where a wider range of artisan foods are hand-made.
2000
Launch of ‘Forman & Field’
With the growth of the internet, Forman’s launches a national, sister business aimed at feeding food-loving consumers directly. It offers a range of hand-made, natural, seasonal British food, delivered direct to their doors.
2003-2007
Forced relocation and renewal
To make way for the London 2012 Olympic Stadium, Forman’s is forced to relocate from its newly built site! After a five year battle of survival with the Authorities, Forman’s design yet another state-of-the-art smokehouse and headquarters on Fish Island, overlooking the Olympic Stadium — blending heritage with innovation.
2009
Official opening of new Smokehouse
The new smokehouse is officially opened by the Mayor of London, Boris Johnson. Forman’s launch an onsite restaurant, hospitality venue and art gallery – primarily supporting local artists. Forman’s hosts events for most of the Olympic sponsors in the lead up to the 2012 Games, with global dignitaries and sports stars in attendance.
2012
The Olympics
As the Games unfold just across the water, Forman’s build a momentous hospitality facility – Fish Island Riviera – complete with its own beach volleyball, night-club, Ronnie Scott’s Jazz and even a superyacht. The site becomes a hub for British food, culture, and celebration. Brother of Muhammad Ali, Rahman, attends to launch an exhibition of iconic photographs of his brother. Forman & Ali were re-united (except the wrong Forman and wrong Ali!)
2017
London Cure Smoked Salmon receives PGI status
After a five year application process, Forman’s successfully secures Protected Geographical Indication (PGI) status for London Cure Smoked Salmon, officially recognising it as a unique British delicacy with traditional methods rooted in the capital city – and the only London based food to achieve this status.
2020
Resilience through adversity
During the COVID-19 pandemic, Forman’s adapts quickly, focussing on its direct-to-home delivery business to ensure customers nationwide can still enjoy its signature smoked salmon — a move that connects the business more closely with its community. Forman also donated food parcels to London hospitals.
Today
A living legacy
Four generations on, H. Forman & Son remains the world’s oldest smoked salmon business — still family-run, still hand-curing each side of salmon with the same care Harry Forman began in 1905. A proud emblem of British heritage, craftsmanship, and perseverance.