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In 1905 Lance Forman’s great-grandfather, 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.

The father and son entrepreneurs convinced London’s foremost culinary establishments that smoked Scottish salmon was a gourmet delicacy. Soon Forman’s clientele included Fortnum & Mason, Selfridges, Harrods, the Ivy and Mirabelle.

A century later H. Forman & Son remains a family concern, the last of the original London smokehouses. Remaining faithful to principles established in 1905 – the freshest salmon, a little salt, just the right amount of oak smoke – Lance Forman is upholding traditional values and skills that would otherwise have died out long ago.