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H. Forman & Son has been supplying its London Cure smoked Scottish salmon to fine dining establishments the world over, almost since the business began. Today London Cure is still the smoked salmon for any menu worth its rock salt.

In addition to smoked salmon the Smokehouse offers a wide range of cured and smoked fish – its ‘flavoured’ gravadlax (gin & tonic, beetroot, even wasabi) being perennial best-sellers – but is also, thanks to its impeccable sourcing, a specialist fish supplier to Michelin-starred and sushi chefs. Wild salmon, sablefish (for black cod dishes), shellfish, caviar, tuna direct from the Indian Ocean – the Formans label is one any chef, caterer or hotelier can trust.

And it’s not just seafood and smokehouse specialities, H. Forman & Son has a production kitchen that supplies pre-prepared restaurant-quality dishes. Forman’s chefs work round the clock under the watchful eye of former Roux chef Lloyd Hardwick creating everything from fish cakes to lobster thermidor, beef wellington to stuffed quail, mulled pears to chocolate brownies.

Our chefs also provide a bespoke catering service to corporate clients such as events organisers, designing menus to match any occasion. Every single dish made to order using only the finest ingredients – if a product isn’t listed we can almost certainly supply it with very short notice.