The Forge menu showcases the finest British ingredients and sophisticated culinary expertise. Situated in the heart of Chester City, The Forge emphasizes using wild ingredients, traditional methods, and sustainable practices to produce simple but unforgettable dishes that embody their farm-to-table philosophy. It’s a simple thought process: don’t overcomplicate something that is good already.
Believing that restaurants have a responsibility towards sustainability, the team uses foraged ingredients, processes whole carcasses where possible, and commits to sourcing only from reputable British suppliers. The menu is highly seasonal and aims to reflect the land surrounding Chester and the wider English countryside. Expect to see the likes of Scottish cod loin, Cumbrian short rib, and North Sea salmon grilled over charcoal.
Designed with the customer in mind, the menu is reasonably priced and offers a varied two or three-course set lunch selection. Chef and restauranteur Mike Robinson is a champion of game cooking and promotes a farming-the-wild approach. It is no surprise then, that Scottish venison is a popular menu feature, which in the colder months is accompanied by wild mushroom, pomme puree, curried parsnip and winter truffle. Robinson has his own estate in Bathurst where he grows a variety of fruits and botanicals which feature in several dishes and cocktails.
The 70-cover dining room, conveniently located beside the Indigo Hotel, takes the form of clean modern design inspired by the English country with comfort in mind. The Forge prides itself on expert service and quality experiences, including a tableside cocktail trolley and a wealth of staff knowledge. A private dining room seats up to ten guests with a dedicated service team and the option of an a la carte or set menu selection. At the time of writing, accolades include 2AA rosettes and a Travellers Choice Award.