Six courses at Forge

Forge is our fine dining restaurant, here head chef Jake Jones has created a tasting menu to evoke the senses. 

Mirroring the seasons, each course tells a chapter of the story of the estate’s landscape. 

Jake and his team have also created an exciting shorter tasting experience for those looking for an introduction to the Forge experience; The six-course tasting menu.  Just as delicious and refined as the ten course tasting experience it includes the key staple elements of the ten-course experience.  

A carefully curated wine pairing has also been perfected to accompany each of the six courses.

Forge is indulgent and exciting. It’s a new take on a tasting experience. There’s a warmth in the atmosphere here, and a creativity in each course. Being able to share this experience is something the Forge team find immensely satisfying.

Committed to sustainable gastronomy, Jake works with each season to bring wild textures and flavours to each course, whilst ensuring produce is grown on the estate in the woodlands, gardens and greenhouses or sourced from the very best local producers.

The abundant produce of the spring and summer months is preserved to add depth of flavour to the autumn and winter dishes. 

“The six-course menu allows diners to try the dining experience we have developed at Forge, if they don’t have time for the ten-course experience,” says Jake. “We have ensured the courses are refined and detailed, and that there is plenty to ensure you leave satisfied.

“Summer is one of the most exciting times as we forage, pick and take inspiration from the Georgian estate and its summer bounty.”

To make a reservation click here. 

Pre-booking essential. Vegan and vegetarian menus are available for both the ten-course and six-course tasting experiences.

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.

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Photography

Rebecca Hope
Cecelina Tornberg
Benjamin Wheeler
Rebecca Tappin
Gasp Photo Co
Agnes Black Photography
Nicola Dixon Photography
Georgina Harrison Photography
Carole Poirot
Rebecca Fraser
Steph Gowla
Lucy Henzell Photography

TikTok Content

Rebecca Fraser
Steph Gowla

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M.L.E
EAT, GATHER & PAUSE
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