Saturday 30th of March 2019
8 course dinner
Including best of local & seasonal from land and sea
£65 per person
A spectacular fforest feast in the new big barn. Old friends, new friends and the very best of local coming together at fforest over the weekend of 30th March.
Over the last few months we've been collecting for hibernation, testing ferments & pickles. In spring 2019 we'll celebrate these with you + the first catches from land and sea. Accompanied by special spirits, natural wines and great local beers.
Book for the Saturday feast only or make a weekend of it and have a very special stay in our fforest accommodation, revolving around good food, good drink, good conversation and a great time in wild windswept west Wales.
Menu - TBA
Here’s a reminder of last years Winter feast menu. we will release the menu for Spring feast early March 2019
Whelk popcorn, mackerel pâté or Celeriac remoulade(v) & aged Bara Menyn sourdough crispbread
Pea & sorrel soup with crispy pig's ear
or crispy Kale (v)
Salt cured salmon on Scandinavian potatoes
or smoked carrots (v)
Pine needle smoked lobster
or Acorn squash (v)
Cauliflower steak, pickled cauliflower & cashew nut butter
Venison meatballs with mash, red cabbage & crabapple jelly
or Mushrooms (v)
Roast plums on Whisky ice cream
Cheese selection, crackers, chutneys an pickles
Drinks - *Not included in price*
In addition to our locally crafted ales and ciders, our bar will be serving:
- Special autumnal cocktails made by Tim the Pizzatipi barman
- Natural wines hand picked by Joel from Wrights Wines
We cater for omnivores, vegans, vegetarians & pescetarians. Unfortunately, for thisevent we cannot cater for food allergies, intolerances & preferences specifically. However, we can supply details of allergens per course on request.
Please supply us with your option no longer than 1 week before the event.