The Forge

Hotel Indigo Chester, Grosvenor Park Road , Chester, Cheshire, United Kingdom, CH1 1QQ
Restaurant info
Opening Information

Breakfast
Mon – Fri: 6.30am – 10.30am
Sat – Sun: 7am-11am

Restaurant Menu
Wednesday-Saturday: 12 .15pm– 2.45pm / 6pm – 9.30pm
Sunday: 12 .15– 3pm / 6pm –8.30pm

The Forge is shut for lunch on a Monday and a Tuesday.

Room service
Restaurant/bar timings and menu
24hr paninis (10pm onwards)

*Last seating 15 minutes before closing*

Facilities
  • Disabled Access
  • Private Dining
  • Outdoor Seating
  • Full Bar
  • Free WiFi
  • Event Space
  • Families and Children Welcome
  • Dietary Needs Catered For
  • Children's Menu available
  • Buffets, Business Meetings, Functions catered for
  • Business Lunch
  • Baby Chairs
  • Accommodation
Menus

About The Forge

The Forge is restaurateur and chef Mike Robinson’s latest opening, and reflects Robinson’s passion and belief in the resilience of the Hospitality industry.

The Forge is Robinson’s fourth restaurant, and his third within a Hotel Indigo building. 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.

The Forge continues Robinson’s passion for British food, 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.

The Forge is setting out to commit to using only British ingredients where possible, and will focus on simple but incredibly delicious food, cooked beautifully over the natural flavours of wood and charcoal.

Oak, Ash and Beech from local forests will provide our fuel, imparting extraordinary flavour into the beef, lamb, game and venison on the menu.

British fish will be used, as we believe that all restaurateurs have an obligation to support our fishermen and women.

Our beef will be sourced from farmers in the immediate area, and will be aged to a minimum of 45 days in our dry ageing cabinets.

Wild Fallow and Muntjac venison will come from Mike’s herds on estates we manage, helping actively to control the damaging effects of over population. All our venison is processed at Owl Barn Larder - our own FSA accredited deer larder in the Cotswolds. Our venison distribution business – Deer Box - will ensure the Forge gets all the venison we need.

House Sparkling wine will be British , from Sussex and Kent, and a good selection of British wines will be on the extensive list.

Cuisine: Fine Dining, Bar, British, Lounge, Wine Bar
Dress Code: Smart Casual
Price point:
£ £ £ £ £

Availability

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