The Forge is a the latest in a group of extraordinary restaurant and dining experiences by restaurateur and chef Mike Robinson. Continuing Mike’s passion for wild, sustainable British ingredients, and his love of simple cooking over fire and charcoal, The Forge has its kitchen front and centre in the middle of the lovely, elegant space. Incredible dry aged beef and wild venison will be found in the maturation cabinets, awaiting their turn on the amazing forge grill, there to be lovingly grilled and roasted over oak and beech logs. Head chef Mike Peters, a Chester native and passionate chef, heads up the young, vibrant team.
At the Forge, the focus is on British ingredients, from as close to Chester as possible. The venison, always a hugely popular part of the menus, is actually harvested from herds on estates that Mike manages to improve biodiversity and deer health – a process we called Farming the Wild.
Seafood is all British, from hand dived scallops to Menai oysters and line caught Cornish brill. The Forge truly cares about sustainability and care of our land and sea, and the menus reflect this. All farmed produce comes from producers with the highest welfare standards.
Hearty, delicious, great value, amazing service, and really memorable, are some of the goals The Forge look for and they hope you share those feelings when you visit this very different restaurant.