Five Minutes with Forge head chef Jake Jones
It’s been a memorable month at Forge – and for head chef Jake Jones… on stage twice in one evening at the 2024 Michelin Ceremony for Great Britain and Ireland to receive the Michelin Young Chef of the Year award and then a Michelin Green Star for the estate. Here he shares an insight into his journey into the industry and how he feels to receive such amazing accolades within a year of opening at Forge.
What inspired your passion for food and led you to become a chef?
My father and uncle, both chefs, influenced me greatly. Watching them cook from a young age sparked my lifelong passion for food.
How did your journey bring you to Middleton Lodge Estate and Forge?
After gaining experience at notable farm-to-table restaurants in the region, I was drawn to Middleton Lodge’s ‘estate-to-plate’ ethos. It was an opportunity to apply my knowledge and skills in a new concept and to get to work closely with an amazing team and the 200-acre landscape.
Can you share your experience working at Middleton Lodge and how it has influenced your cooking?
Working at Middleton Lodge has been incredibly rewarding. The estate’s commitment to sustainability, combined with the chance to work closely with the kitchen garden, has allowed me to create menus that are both innovative and exciting.
Middleton Lodge recently received the Michelin Green Star award. How does it feel to be part of such a prestigious recognition?
It’s truly an honour. The Michelin Green Star award bears testament to the team’s dedication to sustainability, and I’m immensely proud to be a part of it. I’d like to thank all the team for their hard work, passion, and support.
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