Forman's Fish Island in East London houses H. Forman & Son, Britain's oldest salmon smokers and suppliers to top notch places like Fortnum & Mason. This family run business, headed by Lance Forman since 1994, continues to apply the same methods used by his great grandfather 100 years ago. The smokery's stunning new location - in a pink, salmon-shaped building by the canal - came about when the building of the Olympic Stadium forced a relocation. Forman's Fish Island now houses the smokery, a small restaurant and offers the closest venue hire location to the main Olympic site - the views of the Olympic Stadium are sure to make this a popular choice for corporate entertainment. Book into the restaurant next to the smokery and you'll be treated to a menu devised by Lloyd Hardwick who learnt his craft under the Roux Brothers, going on to become the first Executive Chef of the Tate Modern. He has created a best of British menu with lots of fish - as you'd expect - complemented by British wines. On the food supply side of things, smoked salmon is their best seller, and they have 20 types of cured salmon. Many chefs ask for individual cures which include a beetroot cure, a wasabi and ginger cure, a vodka cure, a chilli and lime cure, even a very British Earl Grey cure. The secret, apparently, is to dry the fish properly, so instead of cheating by using salt, they do this by hanging it in kilns overnight so that it dries naturally.
Forman's Fish Island in East London houses H. Forman & Son, Britain's oldest salmon smokers and suppliers to top notch places like Fortnum & Mason. This family run business, headed by Lance Forman since 1994, continues to apply t..
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