Celebrating with care, connecting with purpose.

Forestside is the events arm of Acre, a restaurant and hospitality group operating in Kent and the south-east. Events are a wonderful way to bring together friends, family and work colleagues, but they can be wasteful and leave a heavy environmental impact. At Forestside we have three pillars: Community, Celebrations and Corporate and are we purpose-driven to achieve the highest standards of social and environmental practice. This reflects our unrelenting belief that as a society we must tread more lightly on the planet and to operate more sustainable business practices, while also recognising that we still have so much we can do. At Forestside we are committed more than ever to doing our bit to drive change.

Two men standing in a wooden interior, holding glasses of wine
Three people sitting at a candlelit dining table with wine glasses and a bottle, surrounded by plants.
Chef plating with sauce on beef and salad
Rustic wooden dining table set with a wine bottle, wine glass, small potted plant, and a white plate with appetizers.
Two men standing in a wooden interior with large windows, holding wine glasses.
Candlelit dinner setting with wine, dessert, and plant centerpiece
Chef cooking on a stovetop with pots and a floral foreground.

Community.            Celebration.             Corporate.

Dining table with a plate of meat and vegetables, a bottle of red wine labeled "Nivenham Mill Black Ram," a wine glass with red wine, and a bowl of greens.

Our Food.

At Forestside, we offer a variety of packages designed to suit our guests' needs. We are dedicated to using the finest British produce, with sustainability and provenance at the heart of everything we do.

  • Coffee Morning

    • Seasonal fruit baskets

    • Hinxden Dairy yogurt pots with Sussex honey

    • Selection of Sussex bakery pastries

    • Overnight oats with chia seeds seasonal fruit

    • Forestside muffin with your choice of Park Farm bacon or sausage/ Mushrooms & hash brown

    • Curing Rebels - Hampshire Trout pastrami muffin with cream cheese and chives

    Elevenses

    • Rolled oat and dried fruit granola bar

    • Date & peanut butter protein balls

    • Chocolate brownie

    • Oat & raisin cookies

  • Cold Buffet

    Buffet lunches are served in a designated area of the room and are a come and serve yourself basis, the lunches are designed to give you good variety to accommodate large numbers of guests.

    Sample Menu

    Bread Service

    Sussex kitchen Seeded sourdough and cultured butter

    Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar

    Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar

    Cold Buffet

    Montgomery Cheddar & caramelised onion Tart

    Chargrilled chicken with Watercress pesto and grilled Leeks

    Roasted Chalk Stream Trout with Buttermilk and dill dressing

    Sprouting Broccoli with anchovies and Old Winchester Cheese

    Gem lettuce spiced salad cream and soft boiled free range eggs

    Mixed grain salad with garden herbs

    Mixed pea and bean hummus

    Balsamic pickled onions

    Forced Kentish Rhubarb & custard Tart

    Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers

  • Forestside Buffet Lunch

    Buffet lunches are served in a designated area of the room and are a come and serve yourself basis, the lunches are designed to give you good variety to accommodate large numbers of guests.

    Sample Menu

    Bread Service

    Sussex kitchen Seeded sourdough and cultured butter

    Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar

    Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar

    Mains

    Slow cooked grass fed Lamb shoulder with Wild garlic and yogurt

    Pine roasted Chalk Stream Trout with green herb sauce

    Sharpham Spelt risotto with Asparagus Peas and Goats curd

    Sides

    Thyme roasted New Season potatoes and Fennel

    Barbequed Hispi cabbage with yeasted butter

    Mixed green bean salad with lovage pesto

    Dessert

    Kentish Dark Ale cake Malted Buttercream and Candied Pecans

    Kent Forced Rhubarb fool with Pistachio crumb

    Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers

  • Family-style dining is a great way to eat, dishes are placed on the table and diners serve themselves, sharing the food among everyone at the table. This style of dining encourages a communal and interactive experience.

    Bread Service

    Sussex kitchen Seeded sourdough and cultured butter

    Focaccia served with Cold pressed rapeseed oil and Apple Balsamic vinegar

    Gluten Free mixed Oat and seed bread with Cold pressed rapeseed oil and Apple Balsamic vinegar

    Mains

    Roast Sladesdown Duck with Kentish Plums and Duck Sauce

    Salt baked Celeriac with caramelised onion and Beer broth

    Sides

    Layered potatoes terrine with rosemary and onions

    Best of the season farm brassicas with Herb butter

    Roasted Jerusalem Artichokes with Black Garlic

    Dessert

    Kentish Dark Ale cake malted buttercream and candied Pecans

    Forced Kentish Rhubarb fool with pistachio crumb

    Sharing Cheese Board of Kent and Sussex Cheeses with chutney and sourdough crackers

  • Canapes

    All canapés to be served on a mixture of spoons, skewer's croustades and croutons canapes are all one bite offerings and circulated around the room.

    Meat

    Rear bread Beef tartare with tallow mayonnaise, cured egg yolk

    Pork croquette with caramelised apple, crackling

    Grass fed Sussex Lamb with wild garlic

    Fish

    Cured Trout with Seaweed emulsion, nasturtiums

    Line caught crispy cod with tartare sauce

    Charred Mackerel with buttermilk, dill sauce

    Veg

    Sourdough crumpet with shallot puree, black truffle dressing

    Nutbourne tomatoes with mozzarella, lovage pesto

    Marinated Beetroot with Goats curd, puffed wild rice

  • Finger food to be served on platters not served around the room and will consist of a two bite offering.

    Finger food

    Grass Fed Beef Slider with Montgomery cheddar & burger sauce

    Curing Rebels Nduja on toast with chilli honey

    Crispy Chicken wings with Sriracha mayonnaise

    Mixed pea and bean hummus served with grilled focaccia

    Mushroom Gougers with Smoked cheese curd

    Pulled pork sausage rolls with caramelised apple sauce

    Crab & Fish cakes with Burnt Lemon Mayonnaise

    Cheddar cheese twist with marmite mayonnaise

  • Small bowls consisting of three to four mouthfuls can be circulated or static offer usually consisting of three types meat fish and vegetarian and a dessert but can be adapted to suit all guest requirements.

    Bowl Food

    Red wine Braised Beef cheeks with creamy mash potatoes, sourdough breadcrumb

    Confit Duck Leg with Puy lentils and smoked bacon, Duck sauce

    Cured Sea Trout with braised fennel, Crab and cider sauce

    Line Caught Cod with crushed potatoes, warm tartare sauce

    Salt baked Celeriac with caramelised onion and Beer broth, Ancient grains

    Roasted Cauliflower Steak, caramelised cauliflower puree, pickled grapes

    Kentish Dark Ale cake Malted Buttercream and Candied Pecans

    Forced Kentish Rhubarb fool with Pistachio crumb

  • Festive Menu

    Roast Free Range Turkey with cranberry sauce and Christmas gravy

    Salt baked celeriac and roasted onion Pithivier

    Traditional Nut Roast

    Duck fat roast potatoes with garlic and thyme

    Roasted Brussel sprouts with smoked bacon and chestnuts

    Roasted Carrots and parsnips with Sussex honey and thyme

    Spiced braised red cabbage

    Cauliflower Cheese

    Pork & Sage Stuffing or Pigs in Blankets

    Roasted squash with sage and chestnut stuffing

    Black forest Yule log

    Christmas pudding with brandy cream

    Traditional trifle with Bristol cream sherry custard

Two people in a kitchen, one holding a white dish with four bite-sized appetizers.