FIR by Matt Sampson offers an intimate chef-led dining experience in Hay-on-Wye, bringing meticulous fine dining and world-class produce to the edge of the Brecon Beacons. Set within a carefully designed dining room with just five tables, the restaurant creates the feeling that every seat is effectively a chef’s table, giving guests a highly personal evening centred around a seasonal tasting menu.
Chef Matt Sampson first stepped into a professional kitchen at 17 before going on to work in three Michelin-starred restaurants, and FIR reflects that same precision-driven approach to cooking. Menus focus on premium seasonal ingredients, combining modern British and European influences with elegant presentation and carefully balanced flavours.
The tasting menu at FIR changes regularly according to seasonality and ingredient availability, but examples of dishes include Chalk Stream trout with green strawberry and nori, hand-dived scallop with langoustine and aged mackerel paired with plum and sesame. Larger courses might include Cornish cod with Champagne sauce or aged Angus beef served with cherry, Antur hops and nasturtium. Desserts continue the same refined approach through combinations such as passionfruit with kaffir lime and Kampot pepper or Xoco chocolate with orange, olive oil and spelt. The experience finishes with smaller concluding bites including lemon verbena Turkish delight alongside brown butter, miso and Sorrento lemon madeleines.
Inside, industrial-style lighting hangs above small round tables, while wood-panelled walls and warm lighting create a cocooned, intimate feel throughout the room. Pampas grass and smaller plants displayed around the windows add texture and greenery, softening the more minimal interiors, while a central bar keeps the atmosphere welcoming.
The drinks offering is designed to complement the tasting menu experience, with wines, cocktails and carefully considered drinks pairings available alongside the food.