'We don't want to be big. We want people to love us'
Arriving at H Forman & Son's east London smokehouse first thing in the morning on a queasy stomach is not advisable.
First there is the pungent fishy smell that greets you as you cross the threshold. Then a vast platter of smoked salmon, from truffled royal fillet, the most prized cut of the fish served sashimi style, to jerky made from offcuts and various heady cures using ingredients such as beetroot, wasabi, dill and juniper.
Those of an indelicate nature may not relish the idea o...