02/07/2026
I was fortunate to take myself on a solo tasting menu experience at Matt Simpson's FIR restaurant when he had a Collab with Michelin starred Tom Waters of Gorse in February. Reflecting before catching him at his new place.
The menu and some tweaks for me as a Pescatarian.
Sable | Snowdonia Black Bomber |Welsh Truffle ( which I didn't even take a picture of got straight involved)
Trout smoked over lemon balm and hay, horseradish, Hen Gymro and buttermilk muffin (the muffin would have been nicer as a flatter base)
Scallop cured in preserved gooseberry juice, hazelnut and light jelly of celeriac( this is typical from what I've read of Gorse dishes, fish fruit and vegetal it was refreshing taste)
Gambas | Yuzu |Furicake (a traditional Japanese seasoning sprinkled, umami rich and I love seaweed)
Lobster from St David's, Chamomile and trout roe
Trout loin | Langoustine | N25 Caviar
Parker House | Moor Park Garden Herbs | Llangattock Honey
Monkfish, Morel and sauce of smoked pork and preserved elderflower ( no pork beef for me and it was missing that layer of crispy crunch maybe a salmon skin crunch or rice paper crunch)
Cod steamed in unripe juniper oil, our walnut miso and a light chicken broth (no broth for me) it made the dish lighter.
Angus Beef rib | Cherry | Antur Hops
(Mine was a cod belly instead as the Pescatarian)
Vietnamese Passion fruit | Lime | Kampot Pepper ( I love a Segway for my road trips and food experiences and was heading to Vietnam & Cambodia soon)
Toasted oat llymru, smoked cherry and apple caramel (this features in Michelin coverage of Gorse known as uwd sucan in the south of had a fascinating story about when it's set, if the surface is smooth you are an expert, but the old belief that a cracked surface signified that the cook would marry a boy with an ugly face!)
Xoco Chocolate | Minus 8 | Omed NOVO Olive -my absolute favourite dessert and obsessed with the crockery
Warm hazelnut cake with birch sap and Bara brith spices, Canale Barti Rum & Welsh Cake
Honestly can say one of the nicest evenings, the chefs talked through their creations and the intimate atmosphere like it was tailored for me :)
