Our Story
Born from the foundations of the UK's biggest market.
In 1890, the Ford family started trading meat supplies at London's historic Smithfield Meat Market. Now in its fifth generation, Symi's is inspired by that very same heritage - now delivering professionally made, pre-prepared slow-cooked, cured and smoked meats directly to your door, ready to reheat and serve at home or on the go.
Over a Century of Commitment
The Ford family's commitment to the finest quality supplies - forged over generations at Smithfield - now finds its expression in the smokehouse. Texas-style brisket and burnt ends. New York deli pastrami, cured over days. Middle Eastern shawarma. Britannia Biltong. Every product is prepared with the same discipline and patience that has defined the Ford name since 1890.
The Timeline
Thomas Ford at Smithfield
Thomas Ford first began trading at London's historic Smithfield Meat Market in 1890. From the very first day, his name became synonymous with quality, craftsmanship, and an uncompromising standard that would define the family for generations to come.
Generation After Generation
For over a hundred years, the Ford family has been woven into the fabric of Smithfield. Each generation upheld the same proud tradition - resilience, deep-rooted connection to the market, and an expertise passed down through the years.
The Fifth Generation
Now in its fifth generation, the family remains at Smithfield - committed to purveying only the finest quality supplies, maintaining the same exacting standards that have defined their name since 1890. Their enduring presence stands as a testament not only to a family business, but to a living heritage at the heart of London's meat trade.
Symi's - a new chapter
Breaking out of tradition, we now bring expertly prepared smoked meats directly to your doors - An ever expanding range with a twist of smoke and the convenience of pre-preparation. The Fords are here to stay, Symi's is lighting the fire.
Behind the Smoke
Simon Ford
Co-founder & No.1 Consumer of Smoked Meat
Twenty years in the game. His understanding of smoked meat and meat selection is the foundation of everything we supply.