#203 - Smoked Salmon, Business Battles, and Brexit: A Deep Dive with Lance Forman

H. Forman & Son has been synonymous with quality smoked salmon for over a century, preserving a legacy of craftsmanship that has withstood the test of time. In Episode 203 of The Ceres Podcast, host Stelios Theocharous sits down with Lance Forman, the fourth-generation owner of this historic family business. What follows is a fascinating discussion that weaves together tradition, innovation, and the challenges of running a food business in today’s economic and political climate.

One of the most striking takeaways from this episode is Lance Forman’s candid perspective on the decline of smoked salmon as a luxury product. According to Forman, mass production and cost-cutting measures have transformed what was once a delicacy into an inferior, mass-market item. Consumers, he notes, often reject smoked salmon at tastings—until they try his, and their reaction is always the same: “If I knew it tasted like this, I would never have said no.”

The discussion delves into the critical differences between traditional and modern smoked salmon production. Forman explains how industrial processes have led to salmon being slimy, overly smoky, and pumped with additives like sugar to mask poor-quality fish. He passionately defends the traditional London Cure method, which his company still upholds—a technique focused on preserving the salmon’s natural flavour rather than overpowering it with excessive smoking.

With over 120 years of history, Forman’s business has seen dramatic food production and consumption shifts. One of the most thought-provoking segments of the episode revolves around the delicate balance between preserving tradition and embracing efficiency.

Unlike mass producers, H. Forman & Son still hand-fillets every fish, ensuring quality but significantly more labour-intensive.

While some innovations, such as friction-burning logs for smoke control, have improved their process without compromising quality, Forman remains deeply sceptical of automation’s role in traditional food preparation. His core belief is apparent: “If something’s cheap, it can’t be good.”

As the conversation moves beyond food, Forman highlights an issue that resonates with many in the hospitality industry: the relentless growth of bureaucratic red tape. From excessive compliance costs to meaningless box-ticking exercises, he argues that government regulations are strangling small businesses rather than supporting them.

One particularly absurd anecdote he shares involves mandatory fridge temperature checks. Despite having automated systems that trigger alarms when temperatures fall outside safe limits, auditors still demand that staff manually record temperatures, verify thermometer accuracy, and even send thermometers for annual lab testing. He argues that the sheer waste of time and resources reflects a broken system that values paperwork over practical safety.

Given Forman’s background in politics—including his vocal support for Brexit—it’s no surprise that the discussion turns toward the impact of policy decisions on business. He argues that Brexit was an opportunity for Britain to break free from excessive regulation, but the potential benefits have yet to materialise. “We’ve unpicked the lock, but we haven’t opened the door yet,” he says, suggesting that deregulation remains a crucial but unfulfilled promise of leaving the EU.

The conversation also touches on broader economic policies, leadership, and the state of Western economies. Forman draws comparisons between the UK, EU, and the United States, emphasising the need for more decisive leadership and business-friendly policies.

This episode offers insights for fish & chip shops, restaurants, and hospitality businesses. Whether learning about the history and integrity of smoked salmon production, navigating the bureaucratic minefield of running a food business, or understanding the broader economic forces, Lance Forman offers a wealth of knowledge that every food business owner can relate to.

His passion for quality and frustration with unnecessary red tape reflect the challenges many in the industry face today. The episode educates and challenges listeners to rethink the value of tradition, quality, and business resilience in an increasingly complex world.

If you’re in the food business—or love an inside look at how high-quality food is made—this is an episode you won’t want to miss. Listen to Episode 203 of The Ceres Podcast now, and don’t forget to subscribe for more insightful discussions with industry leaders.