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Fore at Hertford House is delighted to announce the appointment of Nathan Weeks as Head Chef, bringing with him an impressive London restaurant pedigree and a cooking style rooted in seasonality, exceptional produce and modern British technique.
Nathan joins Fore following five formative years at 45 Jermyn Street, part of Fortnum & Mason, where he refined his classical foundations and developed a deep respect for British ingredients. He later became part of the opening teams at Mount Street Restaurant and The Audley Public House, experiences that shaped his thoughtful, ingredient-led approach within contemporary dining spaces.
At Fore, Nathan’s menus balance comfort, precision and bold flavour, grounded in close relationships with local growers and produce sourced from Tewinbury Farm. His cooking celebrates British seasonality, focusing on confident, generous plates that feel contemporary while remaining rooted in classic technique.
The current dinner menu showcases this ethos through dishes designed for sharing and relaxed dining. Raw stone bass with citrus ponzu sits alongside steak tartare with beef fat toast, while larger plates such as ox cheek with mash, greens and horseradish and grilled rib-eye with beef fat béarnaise highlight Nathan’s focus on depth of flavour and proper cooking. Vegetable-led dishes, including salt-baked beetroot and artichoke with romesco, reflect his belief that seasonal produce should sit proudly at the centre of the table.
Speaking about his new role, Nathan said: “My vision for Fore is simple: ingredient-first cooking that feels modern, approachable and grounded in the land around it. We’re surrounded by incredible produce here, particularly from Tewinbury Farm, and my aim is to let that speak on the plate. The menus are designed to encourage long lunches, lively dinners and shared plates, food that feels refined but genuinely welcoming.”
Fore, the town’s newest restaurant, is now part of the Williams family-owned Tewinbury Farm banner, bringing the farm’s spirit to the centre of Hertford. The restaurant offers a dining experience where locally sourced produce, thoughtful cooking and warm hospitality take centre stage.
Itinerary: The Mediterranean aha Forum, in Partnership with VisitMalta Incentives & Meetings
Chef News is sponsored by The Kitchen Porters Club
