Description

Owned by chef and restaurateur Mike Robinson who brings his enthusiasm for British food and drink to Chester The Forge is a 70-seater restaurant, cocktail bar and private dining room which  continues Robinson’s passion for British food, using only British ingredients, with an emphasis on wild produce and sustainability. The open kitchen cooks over wood and charcoal, using amazing wild and locally reared meat, that is all aged on the premises.

Oak, Ash and Beech from local forests provide the fuel, imparting extraordinary flavour into the beef, fish, lamb, game and venison on the menu with gorgeous dishes available such as Grilled haunch of wild fallow deer with roast bone marrow, dirty mash & deer gravy; Tranche of South coast plaice cooked over charcoal, crispy heritage potatoes, warm tartare sauce, grilled gem lettuce and Rhug Estate chicken served withEnglish peas, crispy potato terrine, wild garlic & morels, butter chicken sauce.

The Forge is set alongside the Hotel Indigo Chester, on Grosvenor Park Road and is Robinson’s fourth restaurant, and his third within a Hotel Indigo building although all three run as fully independent restaurants. His other restaurants include The Harwood Arms in Fulham, (the only pub in London with a Michelin star) the Woodsman in Stratford upon Avon, (the Good Food Guide 2020 best new restaurant in the UK) and the Elder in Bath, which has achieved great critical acclaim since it opened in 2020.

With an enormous enthusiasm and passion for sustainable wild food they looking forward to welcoming Chester’s local foodies to The Forge.

Robinson is a great believer in offering value for money to his guests, so the average price of dining at The Forge will be on a par with going to a gastropub – about £45 for 3 courses, with an amazing lunch menu offer.

There is a stunning cocktail bar too, serving signature drinks designed for the bar by Robinson’s head mixologist Olly Hornby-Smith alongside delicious bar snacks.

The opening demonstrates Mike’s belief in the resilience of the hospitality industry post Covid: “I truly believe that hospitality will bounce back, and that quality, great service and value for money will be as important post Covid as before.