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.➻
