This is now SOLD OUT. If you managed to secure a place, please check for your email confirmation. You’ll need this and the lead booker’s I.D. to check in on site. For group bookings you will need to arrive together to check in.
Dan Smith joins us on Friday to serve up an intimate tasting menu at The Chef’s Table.
Welcome drink included.
“I am thrilled to have been asked to cook at Wilderness festival this year. Wilderness is the epitome of the Music/Food festival scene which showcases so many creative arts and I am excited to showcase the Fordwich Arms alongside some of the county’s leading chefs.” Dan Smith, The Fordwich Arms
A Selection of Snacks and Fordwich Arms Bread Service
Duck Liver Parfait, Sauternes Jelly & Warm Doughnuts
Confit Mere Farm Trout, Radish, Red Grape & Calamansi Hollandaise
BBQ Scottish Langoustine, Brown Butter & White Currant
Black Face Lamb, Runner Beans, Herb Emulsion and Crisp Lamb Fat Potato
Strawberries & Cream
(menu subject to change)
Named the Observer’s Young Chef of the Year 2016 Daniel has worked in some of the country’s top restaurants including Jason Atherton’s group, before settling at The Clove Club for 5 years where he was an integral part of the team that earned a Michelin star.
In 2018 he opened The Fordwich Arms with his business partners, wife and pastry chef, Natasha and sommelier Guy Palmer-Brown – they were all just 26 years old. Dan continues to push boundaries with his seasonal menu at The Fordwich Arms, which has since been awarded a Michelin star in the 2019 guide, just 10 months after opening its doors.
Please note all items are non-refundable and non-exchangeable.