What’s Smoking at Forman’s?

Earlier in the year, Liverymen, Freeman and guests had the unique opportunity of visiting Britain’s oldest salmon curer H Forman & Sons. Established in 1905, the Smokery remains family-run and is conveniently placed overlooking the Olympic Park in London. It is
renowned for its quality and variety of smoked salmon.

The visit started with a coach tour of the City, with commentary by the Livery’s very own official
City Guide Kathryn Williams. On arrival we were welcomed with tea or coffee before settling down to a talk by Lance Forman, the great grandson of the Forman’s founder Harry Forman.

Lance explained a bit about the history of the family-run business and how it originally sat on the Olympic Park before the company was forced to move – a move that took five years to complete due to the complexities surrounding the build of the Olympic Park. Two hundred and fifty other businesses in the area also had to be relocated. What was most gutting for the company is that they had not long invested in a new factory before they were asked to move. Their new premises were designed in one month and built in 10!

Lance went on to highlight the difference in quality between shopbought smoked salmon and what
is produced at H Forman. It was an eye opener. For example, nearly half the salmon delivered to the
UK is Norwegian not Scottish, and takes three days to transport – so it’s not as fresh as you may think!
Freshness is everything to Forman’s to ensure the full taste of the salmon is captured. All salmon is shipped within 48 hours from water and all production is by hand, which is what makes their fish many levels above the rest.

Salmon remains a delicacy at a premium price, but Lance explained how it’s rapidly being devalued by the high street supermarket chains. In contrast to Forman, where all the salmon is hand filleted, in supermarkets it is mass produced and filleted by machines, a process that means the fish has to be two days old to soften before it can go in the machine, reducing the taste and freshness. But it’s a process that also means lower production costs, and with that, lower prices for the end consumer.

An impressive demonstration of a smoked salmon carving by the current Guinness World Champion Darren Matson followed the talk before settling down to a superb lunch where a wide selection of Forman’s finest smoked salmon was served in the restaurant. This included wild smoked salmon, Gin & Tonic salmon and a selection of gravadlax.