Now is the time when the estate begins to come back to life, with glimpses of spring all around us. In early February, we re-opened Forge, the second restaurant on the estate, which offers a unique and inventive tasting experience.
Head Chef, Jake Jones has worked with the Yorkshire landscape, estate walled gardens, the woodlands and the rhythms of the seasons to create an inspiring and refined nine-course tasting menu which tells the story of the surrounding countryside.
Working alongside the estate team to ensure the tasting menu has sustainability at its heart, from low food mile menus to reducing waste and incorporating everyday recycle and reuse methods, Jake’s love for conserving the landscape is a credit to him.
Open Thursday to Sunday for evening reservations only, Forge is intimate and atmospheric. It’s candle-lit and a large fire crackles and casts its glow.
Courses on the tasting menu include: ‘Thumbelina Carrot Tartlet – Ingot – Sea Buckthorn – Potato – Leek –Guanciale’; ‘Jorvik Blonde Bread – Old Winchester Custard – Beer Vinegar – Shiitake’; ‘Dry Aged Roe Deer – Pine – Celeriac – Forager Gin’; and ‘Forced Yorkshire Rhubarb – Apple – Marigold’. This is a tasting experience inspired by the surrounding terrain and the transition of the seasons.
“Forge brings a new dining concept that moves with the seasons and is intertwined with the landscape. Rather than hearty, feast-like suppers, we celebrate the seasons with intricate food, dishes that are beautifully designed and executed, courses that tell a story and evoke the senses. We have opened with a nine-course tasting menu which we have been perfecting for the past six months.”
“Inspiration for the restaurant is found in the environment, ensuring we create each course with ingredients that are grown here, or produce that is reared in an environmentally conscious way. We have forged strong relationships with our suppliers, which ensures we have the very best produce and provenance, rich in natural flavour and texture.”
Forge head chef Jake Jones
Reservations can be made by phone on 01325 377-977 or via email firstname.lastname@example.org.
Recipes from the Estate Kitchens
Inspired by the produce growing in the kitchen garden and those ingredients supplied by the local farming community each recipe we share is a celebration of a season, encouraging you to eat fresh, naturally growing ingredients which come with the equinoxes and solstices.