Situated in the heart of the historic Roman town of Chester (or Deva as it was 2000 years ago) is the Forge. 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 in the kitchen, combining amazing, wild, sustainable ingredients from land and sea into sumptuous creations that form really memorable eating experiences.
At the Forge we focus on British ingredients, from as close to Chester as possible. Our venison, always a hugely popular part of our menus, is actually harvested from herds on estates that Mike manages to improve biodiversity and deer health – a process we call Farming the Wild.
Seafood is all British, from hand dived scallops to Menai oysters and line caught Cornish brill. In our restaurants, we truly care about sustainability and care of our land and sea, and our menus reflect this. All farmed produce comes from producers with the highest welfare standards.
Old fashioned service is core to our offering, with Restaurant manager Mari Ford ensuring a fabulous experience – from knowledgeable staff to the cocktails served tableside from our amazing cocktail trolley.
Hearty, delicious, great value, amazing service, and really memorable, are some of the goals we look for and we hope you share those feelings when you visit this very different restaurant.
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