It’s Welsh – Thanksgiving 2023

It’s November 1993.

Bill Clinton has just been sworn in as the 42nd president of the United States of America.

Over here in the UK the Maastricht Treaty, signed in 1992, has just come into force and the European Union is born.

Here at Ffiona’s Restaurant we were busy preparing for our first ever American Thanksgiving, up to our eyes in all manner of strange new dishes. Cornbread with pickled jalapeños and cheese, yam casserole and pumpkin pie to name just a few and what a delicious and wonderful experience it was.

1993 a monumental year.

The first two events are now consigned to the history books and no one could have envisaged what was to follow for both the USA and Europe!

FFiona’s however continued to thrive, grow and embrace all manner of new ways to work and survive through all the economic downturns and more recently Covid.

Back in 2010 when we were in grave danger of losing the business we introduced our weekend brunch. I had never cooked brunch, none of us had, how do you poach, scramble and fry eggs simultaneously for 40 people? We bought a hugely expensive but very temperamental waffle machine, made pancakes that were gluten free (always ahead of our time) and prayed a lot. 
If you build it they will come.
 We did and they did but it took time. 
We would average around 20 people on a brunch shift now we average 120.

Our actual anniversary was on Saturday September 30th  and the restaurant was full with friends old and new and a lot of love.
A fabulous night and a huge milestone.
30 years strong!

Over the years there are certain constants, for example, every night I’m asked the same three questions:

“How long have you been here?”
“30 years now.”

“Why does your name have 2 ‘ff’s?”
“It’s Welsh”

“What do you love the most about having your own restaurant?”
“The people.”

It’s you… all of you, coming through the door every day, everyone different, so many stories so many memories. People who were dating when we began, now married with children. Some people now introducing their grandchildren to us, generations of families that have become family to me. 
Some people may only have been here once maybe on holiday but they are still in touch and they send family and friends that continue to extend the hand of friendship. 

So in this season awash with pumpkin spiced lattes and the upcoming turkey and pie feast on the 23rd of November, what am I grateful for? 

I’m grateful to still be here, that’s a given, but without all of you there wouldn’t be a ‘here’.

So I’m wishing you all Happy Thanksgiving and cheers to us all.
  

GLUTEN FREE DIET (GFD)

This dish is suitable or can be adapted to be suitable for those who are on a Gluten Free Diet.

As part of our Inclusive NOT Exclusive initiative we have introduced many new dishes and tweaked some of our long standing favourite dishes so that they can be enjoyed by those with specific dieatary requirements.

DAIRY FREE / LACTOSE FREE DIET

This dish is suitable or can be adapted to be suitable for those who are on a Dairy Free or Lactose Free Diet.

As part of our Inclusive NOT Exclusive initiative we have introduced many new dishes and tweaked some of our long standing favourite dishes so that they can be enjoyed by those with specific dieatary requirements.

VEGAN/RAW DIET

This dish is suitable or can be adapted to be suitable for those who are on a Vegan or a Raw diet.

As part of our Inclusive NOT Exclusive initiative we have introduced many new dishes and tweaked some of our long standing favourite dishes so that they can be enjoyed by those with specific dieatary requirements.

THE PALEO DIET

This dish is suitable or can be adapted to be suitable for those who are on The Paleo Diet.

As part of our Inclusive NOT Exclusive initiative we have introduced many new dishes and tweaked some of our long standing favourite dishes so that they can be enjoyed by those with specific dieatary requirements.

Celebrate Thanksgiving at Ffiona’s.

Lunch and dinner on Thursday November 28th 2024
Bookings from 12pm to 8.30pm (last sitting)
£75 per person.