We recently had the pleasure of visiting the renowned H. Forman & Son smokehouse in Fish Island, East End. Dating back to 1905, this iconic family business continues to set the standard for curing and smoking fish, and their dedication to the craft is unmistakable.
Our chefs saw firsthand where the premium ingredients we proudly serve come from. The craftsmanship behind their world-famous smoked salmon, including the meticulous hand-removal of every bone, really stood out. Everything is made to order and tailored to each client, ensuring a bespoke experience.
From hand-filleting to the careful sprinkling of rock salt, every part of the process is done with attention to detail. The fish is delivered within 48 hours of being caught, keeping it incredibly fresh. The delicate, refined flavour speaks to their dedication. 14 days of fasting before harvest, a 24-hour cure with pure oak, and not a hint of sugar.
We also had the opportunity to visit the rest of the H. Forman & Son kitchen where it produces over 1,200 specialties for leading retailers, hotels, and fine dining establishments around the globe. A day filled with invaluable insights and exceptional flavours— thank you to Lloyd and the Forman team for having us!
