Dining at The Forge

The Forge’s philosophy on food is simple – don’t overcomplicate, always over deliver, use the best sustainable ingredients, be totally delicious, and make sure its memorable!

Restaurants have a responsibility to be truly sustainable, so much of our produce is wild and foraged, be it wild garlic, wild mushrooms, or wild venison.

Venison, always popular on our menus, comes from estates that ensure the deer herds stay in balance with the land. The deer are processed at our own dedicated deer larder in the Cotswolds with full FSA inspection to ensure quality.

Farmed meat all comes from individual farms, and we use whole carcasses wherever possible. To be truly sustainable

Fish is rightly a hot topic at the moment, and we only use fish suppliers who guarantee day boat fish from sustainable fisheries.

Head Chef David Skerry has worked to create a beautifully balanced menu that is hearty but seasonal. Balance is incredibly important to us as is creating amazing dishes with or meat.