Seasonal Evenings at Forage
Join us once a month for a limited-run evening in the restaurant.
Reservations
for bookings larger than 6 people, please email
reservations@foragefarmshop.co.uk
Upcoming Evening Experiences
FEBRUARY
THURSDAY TO SATURDAY (12TH - 14TH)
Valentine's
This Valentine’s, experience an unforgettable evening with you loved one as we open after dark for an intimate, candle-lit dinner. Enjoy a beautifully curated set menu showcasing exceptional flavours and seasonal ingredients. Whether celebrating love or simply indulging in a special night out, Forage offers the perfect setting for a truly memorable Valentine’s experience.
MARCH
THURSDAY TO SATURDAY (5TH - 7TH)
Field to Fork
In celebration of St David’s Day, join us for an evening inspired by the Welsh countryside.
Showcasing seasonal dishes that highlight the journey from field to plate, with produce sourced close to home, including ingredients from our own farm, Penllyn Estate.
APRIL
THURSDAY TO SATURDAY (2ND - 5TH)
Chocolate Fusion
This Easter, join us for a tasting menu that explores chocolate beyond dessert.
Expect bold sweet and savoury dishes where cocoa is used in unexpected ways and paired with seasonal ingredients. A limited-run evening designed to surprise and redefine chocolate.
Please ask a member of staff for any specific dietary requirements.
Forage invites you once a month in the evenings for a small number of special themed dining events, hosted on Thursday, Friday and Saturday nights.
Each tasting menu is thoughtfully designed by Head Chef Matt Eales and his team, offering a more immersive, intimate experience that allows us to celebrate seasonal produce, Welsh provenance and creative menus at their very best.
As the sun sets over the Vale of Glamorgan, the restaurant transforms – candle-lit, relaxed and intentionally unhurried – creating the perfect setting for memorable evenings around the table.
The Forage Experience
Why Dinner at Forage is Different
Meet Our Team
Matt Eales
HEAD CHEF
Matt has been with Forage from the start having developed his passion for cooking since the age of 17, gaining experience in several prestigious establishments from Celtic Manor to The St. Davids Hotel which boasted a 3 Rosette status at the time of Matt’s career.
“I’ve loved my time here at Forage – I’m very proud of where we are right now. The opportunity to work in an establishment like this is amazing considering the farm to fork aspect and the freshest ingredients on offer. The relationship we have with the butchers, estate farmers and owners is like nothing I have ever experienced before.”
