The Forage Kitchen serves delicious food cooked by our team of chefs onsite using fresh, seasonal ingredients which are locally sourced where possible.
Plan Your Visit
6 DAYS A WEEK – (CLOSED TUESDAYS)
Breakfast: 8.30am-11am (9.30am on Sunday
Drinks and cakes available until 5pm (4pm on Sundays)
Children’s Menu will be served on weekdays until 3.30pm during school holidays and until 4.45pm in term time.
After being seated, please order your food and drinks at the bar. Your delicious, farm fresh food will then be served to your table.
The kitchen is closed on Tuesdays.
Don’t worry! We are working hard to recruit so that we can reopen 7 days a week in the future.
The restaurant has a relaxed atmosphere and our staff are on hand to help with anything you might need. Please do ask if you have any special dietary requirements or requests; our chefs will always try to accommodate these where possible.
Only the Best
Fresh Ingredients, Tasty Meals
Browse Our Menus
In the Forage Kitchen you will find a range of seasonal dishes on the menu from the field, farm and sea.
Our chefs put together menus using fresh ingredients, many of which are readily available from Penllyn Estate Farm and the remainder sourced from our local suppliers. All meals will be prepared and cooked on site, providing delicious, light bites as well as more substantial meals.
Please ask a member of staff for any specific dietary requirements.
View our Spring menu of new delicious dishes!
View our ‘Little Farmers Menu’ below:
Our new takeaway service that offers exclusive menu items like doughnuts and milkshakes for those on their commute or wishing to enjoy this grab-and-go style out on the lawn at our picnic benches.
Opening Hours: Same as Kitchen
What People are Saying
“First visit today, certainly not the last! Great coffee, lovely atmosphere, attentive and helpful staff.“
“Top quality food, amazing staff.We have had breakfast there many times and always very tasty. They also sell what they serve in their shop.”
“What an amazing place, excellent food, super coffee, lovely friendly staff. It was my husband & I first visit, but won’t be out last . Thank you.“
“Favourite Place to Go”
“I’m obsessed with Forage. I often come for a coffee and a pastry and stay for a few hours while my little boy plays in the park. I can’t recommend it enough.“
Behind The Scenes
Meet Our Team
Visit the Forage Kitchen to enjoy fresh, seasonal dishes, cooked by head Chef, Matt Eales (pictured above), and his team in our beautiful restaurant.
Menus are refreshed regularly, and many of the ingredients are sourced on our doorstep from Penllyn Estate Farm, as well as from other local suppliers.
Matt works closely with our head butcher, Steve Evans (pictured below), to design delicious plates based on seasonal availability whilst also maintaining some of our most popular signature dishes.
Mouth-watering specials are prepared each day, based on the local produce available. The restaurant provides a spectacular view over the Thaw Valley, with its contemporary design providing a feeling of warmth and space in which to enjoy your food and drink.
If you’d like to book a table you can do so using OpenTable via the link below. Please note that we also reserve tables for walk-ins. For any enquiries, please call the restaurant on 01446 774113.
Please note that tables reserved online will be allocated inside.
If the phone is not answered, then it is because the waiting team are busy serving customers. Please leave a message and we will be sure to get back to you as soon as we can.
All our bookings adhere to the current Covid-19 guidelines/restrictions.
Our News And Events
Lamb Jam: Saturday 25th June Raising money for Kidney Wales and Neuroendocrine Cancer Our Charity Music Event Lamb Jam will be coming to our Forage lawn at the end of June to raise awareness and money for both Kidney Wales and Neuroendocrine Cancer UK. Through...
Lamb Jam: Saturday 25th June Raising money for Neuroendocrine Cancer and Kidney Wales Our Charity Music Event Lamb Jam will be coming to our Forage lawn at the end of June to raise awareness and money for both Neuroendocrine Cancer UK and Kidney Wales....
LAMB RAGU PAPARDELLE Serves 4-6 | Preparation 20-30 mins | Cook 4hrs 20 minsIngredients 350g Seggiano BasilicoOrganic Basil Pasta Sauce400g Italianavera Polpa di Pomodoro (chopped tomatos)450g Jar Odysea Flame Roasted Red and Yellow Peppers (sliced)250g Filotea...
MON – SAT: 8.30 – 17.30
SUN: 9.30 – 16.30
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Drop Us a Line
Don’t be shy. Let us know if you have any questions!