Fir by Matt Sampson

Fir by Matt Sampson Intimate, Personal, Curated
A tasting menu restaurant by Chef Matt Sampson
Bookings are now Open!

Cornish Blue Fin Season. One of my favourite ingredients on the calendar. This piece of belly going in our dry ager for ...
06/10/2026

Cornish Blue Fin Season. One of my favourite ingredients on the calendar. This piece of belly going in our dry ager for one week.
Matt Sampson

What is FIR By Matt Sampson? Let’s take a moment to tell you who we are and what we do. FIR (like a Douglas fir tree) op...
04/10/2026

What is FIR By Matt Sampson? Let’s take a moment to tell you who we are and what we do.

FIR (like a Douglas fir tree) opened its door July 2026 as the first solo venture by Matt Sampson with the clear goal of creating a dining experience which is both intimate and a clear personal reflection of Matt.

Our menus all come in tasting menu formats showcasing techniques and ingredients rooted in Wales whilst still influenced by internationally recognised produce from across the globe.

Matt spent 10 years learning his craft across some of the UK’s most respected restaurants and chefs of the current generation such as Casamia, Lenclume and Ynyshir. Returning home last year to start his own culinary journey at just 26 years old.

FIR by Matt Sampson is located in the culturally rich town of Hay on Wye on the Herefordshire & Powys border, focussing on the best of what both counties have to offer.

Intimate. Personal. Curated.

Hopefully we welcome you to our restaurant soon.

📸 Meg Griffiths | Marketing, Strategy & Social Media Management

New recent addition. Chalk stream trout. Gently hot smoked belly over apple wood seasoned with Tajima sakura Vinegar and...
28/09/2026

New recent addition. Chalk stream trout.
Gently hot smoked belly over apple wood seasoned with Tajima sakura Vinegar and Petrossian smoked roe. Loin gently cured in soy and mirin. Sauce infused with smoked eel & yuzu. Roasted sesame oil and an individual Sansho leaf.

20th November. FIR is going plant based! For a one off event we are turning our full restaurant Vegan! Bookable through ...
25/09/2026

20th November. FIR is going plant based! For a one off event we are turning our full restaurant Vegan! Bookable through our website and expecting a fast sell out on this one!

Following an incredible three months we have decided to open our diary early for the rest of the year. We are now bookin...
21/09/2026

Following an incredible three months we have decided to open our diary early for the rest of the year. We are now booking up until the beginning of 2027 with extra dates added during the festive period including our Sunday sessions which seem to be selling out very early!

We are now taking bookings for larger parties over the Christmas period before opening our diary publicly at the end of ...
17/09/2026

We are now taking bookings for larger parties over the Christmas period before opening our diary publicly at the end of the month.
8-14 guests and you will have exclusive use of the restaurant for the evening.
Get in touch via email or socials to book!

16/09/2026

The 25-year-old chef opened the restaurant in June having previously worked at Wales' only double Michelin star restaurant Ynyshir

Same dish. New frame. New produce. French Quail cooked on the crown and smoked over apple wood from Ty Madoc C***r. Sauc...
12/09/2026

Same dish. New frame. New produce.
French Quail cooked on the crown and smoked over apple wood from Ty Madoc C***r. Sauce made from the necks and legs, finished with Szepsy 2017 tokaji. Wiltshire Truffles Autumn truffle.

William Welch Studio Wonder Works - Restaurant & Hotel Supplies never stop surprising me with these beautiful plates imported from Japan.

A little update with everything coming up over the next couple of months at FIR. We have loads of things in the works so...
07/09/2026

A little update with everything coming up over the next couple of months at FIR. We have loads of things in the works so we thought you could have a read and come join us soon!

1) Friends of FIR x GRANDAD NEEDS HIS MEDICINE tickets are now available to purchase directly through socials, phone or email. Sunday 4th October, Just £20 a ticket for the best sandwich you’ll ever see and some extra bits on the side. Plus special guest Smiley😄 bringing some tunes for the afternoon!

2) We have had a-lot of enquires and purchases of vouchers recently and just a friendly reminder before we get too deep into the festive months so you guys can plan ahead!

3) This Wednesday is our next instalment of our monthly vegetarian takeover with just one table of up to 4 people still available. Our next one is not until the 21st October.

4) Ever thought of having a restaurant all to yourself? We are now taking bookings for private parties and restaurant hire for November & December for all your Christmas/Staff/Family get togethers with dates selling fast (also available for lunch sittings)

5) This October we will be supporting with a one off seven course tasting menu on Friday 2nd October all based around mushrooms and truffles from start to finish.

Once again thank you and see you soon.
Matt.✌🏼

Address

Fir By Matt Sampson
Hay
HR35AA

Opening Hours

Wednesday 6pm - 11pm
Thursday 6pm - 11pm
Friday 12pm - 11pm
Saturday 12pm - 11pm
Sunday 12pm - 3pm

Telephone

+447932782019

Website

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