Upcoming

rare and special dining at fforest

Each event is a chance to enjoy something truly special, and with limited dates and spaces, they’re likely to sell out fast.

Open to resident guests and the general public.

Tom Hudson
fforest Head Chef

Saturday 8th November 2025
6-8pm - £34.50pp - 3 courses

Tom’s first special three-course dinner sold out in no time, so we’re delighted to announce a new date

We’re proud to celebrate our own Head Chef, Tom Hudson, at fforest farm this autumn. Before joining us, Tom cooked at Tommy Banks’ Abbey Inn and spent many years in Helsinki, where he honed his love for seasonality and inventive techniques.

Now at fforest, Tom is steering our restaurant ever closer to Welsh traditions. Often found poring over old Welsh cookery books, he draws inspiration from deeply rooted methods and flavours, blending them with modern but humble techniques. The result is food that feels both timeless and fresh, grounded in the land around us.

We invite you to join us and enjoy our cosy Bwthyn pub and Lodge dining barn. Bookings between 6-8pm.

Dietaries & Allergies
Please note whilst we do cater for vegetarians & vegans we cannot offer alterations to the menu or cater for allergy requirements.

Winter Feast
By FFORest team

Friday 21st - Sunday 23rd November 2025 - £100pp - 6 courses

Tickets + accommodation available

This November we welcome you to fforest farm for our annual Winter Feast, a weekend that celebrates the land, the season and the people who make it special. Our Head Chef Tom Hudson and the fforest kitchen team will cook a spectacular six-course menu after a season spent learning from the farm, the gardens and the surrounding landscape.

It will be a very special occasion, filled with fireside feasting, seasonal food and warm hospitality. Expect long tables, generous plates and the magic of fforest in winter.

Find full details and booking for the Winter Feast in our dedicated page below

Dietaries & Allergies
Please note whilst we do cater for vegetarians, pescatarians & vegans we cannot offer alterations to the menu or cater for allergy requirements.

Past events

Previous guests and events

Bryn
Williams

We’re honoured to welcome Bryn Williams, one of Wales’ most celebrated chefs, to fforest farm this summer. Hailing from Denbigh and with a career that spans some of the UK’s most prestigious kitchens, from Le Gavroche to his own acclaimed restaurants in Wales and beyond, Bryn is a true champion of Welsh produce, sustainability and seasonal cooking.

Bryn is best known for his much-loved restaurants, including Bryn Williams at Porth Eirias on the north Wales coast which celebrates his passion for honest food rooted in the landscapes of Wales.

This event is the first of a series we hope will grow into a regular celebration of Welsh food and chefs, bringing people together over great food and warm hospitality.

Mountain
& Brat

A weekend of eating and drinking, indulging and relaxing hosted by fforest with special guest Tomos Parry and his Brat & Mountain team. Join us as they leave London for the weekend for two exclusive services on the farm.

Born in Anglesey, Tomos Parry’s Welsh heritage deeply informs his approach to food. Growing up exploring the mountains of North Wales and working in seafood restaurants along the coast, his connection to the land and sea runs deep.

Parry honed his craft in local restaurants in Wales before moving to London and working in restaurants such as River Cafe before opening Kitty Fisher’s, refining his passion for hyper-local, seasonal cooking over fire.

Jonathan Woolway

We are thrilled to welcome Jonathan Woolway, renowned chef and proud Welshman, as our guest at fforest farm for a very special dinner this summer.

Jonathan brings with him a deep passion for honest, seasonal cooking that is firmly rooted in the landscapes, traditions and exceptional produce of Wales. Known for his time at celebrated establishments such as St. John, Jonathan’s cooking champions simplicity, integrity and the joy of sharing food with others.

Most recently, Jonathan has opened The Shed in Swansea, a restaurant that reflects his love of Welsh ingredients and his belief in cooking that is both thoughtful and unpretentious.

Elliot HasHTroudi

We’re delighted to welcome Elliot Hashtroudi and some of his team from London’s acclaimed restaurant Camille to fforest farm this autumn. With a focus on French nose-to-tail cooking, Camille has earned a reputation for bold, thoughtful food that celebrates whole-animal eating, seasonality, and the convivial spirit of the French bistro.

Elliot and his small team will join us at the Cedar Barn for a unique evening of food and wine. Together they’ll present a special menu built around French traditions of nose-to-tail eating. Elliot along with restaurant manager Daniele have written a carefully chosen wine list that reflects Camille’s vibrant and unpretentious style.