Initially built in 1780, Middleton Lodge is a 200 acre, privately owned country estate. James has worked with the original buildings, farmland and gardens to create a modern environmentally conscious estate. Inspired by the historic self-sustaining agricultural methods, they have restored restore each area of the estate in a responsible way which cares for the environment.


The social aspects of sustainability are vital; our teams play a huge role in creating, continuing and adding to the measures we roll-out to have

Estate to Plate

Originally, Middleton Lodge would have been a self-sufficient Georgian estate, growing and rearing the fruits, vegetables and meat for the families living on the estate.


There are a lot of buildings on the estate including accommodation, restaurants, treatment rooms, event spaces and more. We looked at lots of options for

Local, seasonal and inspired by the estate.

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.

For me, sustainability starts with respect and means working with the land and local community in a manner that enhances and replenishes the land and sea around us through putting back more than we take; giving to those in the community that need support; reducing mileage of produce travel; supporting smaller local businesses and artisan makers that have a similar environmental ethos; and avoiding over-farming. I like where possible, to think root to tip, nose to tail and keep it local’

Ross Forder, Head Chef at the Coach House

At Forge, sustainability is at the forefront of each dish that we develop. We take inspiration from ingredients grown sustainability in the surrounding areas, from the estate kitchen gardens to parklands and woodland. I am always inspired by the movement of the seasons and ensuring that the different produce is celebrated throughout the year. Sustainability is about caring for the landscape to ensure we can conserve its natural beauty and the rhythms of the seasons. We use traditional cooking and preserving techniques to reduce our impact on the environment and consider ways in which we can conserve the community and countryside as we cook and create at this restaurant. My drive is to work with the team to make Forge a self-sufficient restaurant on the estate.

Jake Jones, Head Chef at Forge

In the events kitchen we have a low food mile menu, we only use produce growing on the estate or that sourced or bought from local suppliers who are passionate about sustainability. We are very fortunate to have such wonderful gardens onsite, we work closely with the gardening department to make sure we have the produce we need available throughout the year. We always maximise the gardens produce for two reasons, the first the produce is undeniably of a superior quality and secondly there is no better feeling than taking a walk into the gardens and picking fresh vegetables needed for the days menu.

Paul Parkhill, head chef at events kitchens

Hotel, houses & Huts

Sign up to our newsletter for seasonals stories, estate news and offers.


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
Charlotte Eve Photography

TikTok Content

Rebecca Fraser
Steph Gowla

By using this website, you agree to our use of cookies. We use cookies to provide you with a great experience and to help our website run effectively. 

Join our community for seasonal happenings, events, openings and recipes rooted in the estate.
What are you interested in hearing about?
Thank you for subscribing!