Timeless, elemental, imperfect, sensorial & seasonal.
Tonight’s the night.
As we light the last candle at Forge our new restaurant is complete.
Filled with flickering wax candles a roaring fire, handpicked antiques and rustic interiors, our new restaurant is ready to welcome its first guests.
Head Chef, Gareth Rayner has created a nine-course tasting menu, with each dish influenced by an element of the estate, from the fresh growing produce in the Kitchen Garden to the earthy ingredients found in the woodlands. Expect anything from sorrel to the fresh wild nettles to be on your plate.
Gareth has worked closely with the estate Gardener’s and local farming community to grow and nurture the best ingredients he can. Our favourite has to be the cornfed duck with garden elderberry vinegar, followed by apples picked from the orchard and caramelised, served alongside brown butter ice cream and a creamy duck egg custard. Utterly delicious.
Working alongside the chef team, the estate sommelier, Lewis Allport has spent the last year sourcing a range of individual wines to complement each dish. He has also curated a delicious wine flight to be served alongside each course, changing daily to match the flavours from the everchanging ingredients of each course.
Everything from the food, the glassware, crockery to the music quietly playing has been carefully curated by James and Rebecca Allison, alongside Gareth. Creating the perfect scene for this culinary story to be shared.