FORGE at The Middleton Lodge Estate on the outskirts of Richmond, will serve food foraged straight from the estate and ingredients sourced from the Kitchen Garden and nearby woodlands and farms.
And in a special twist, executive chef Gareth Rayner will use open fires to cook dishes which will boast a true flavour of the countryside.
Among the highlights at FORGE, which is due to open its doors this autumn, will be Chef Rayner’s exclusive nine-course tasting menu inspired by freshly foraged ingredients, which will change throughout the seasons.
Dining at FORGE will be particularly special – the restaurant will seat just 50 diners, making it an intimate fine dining experience. At the heart of its cuisine will be intricate, delicate dishes using unusual flavours and ingredients.
FORGE will become the latest addition to Middleton Lodge Estate, one of North Yorkshire’s most exciting places to eat, relax and celebrate.
In recent years, major redevelopment work at previously run- down buildings has resulted in stunning hotel accommodation, treatment rooms, inspired dining and events space.
Gareth Rayner, from FORGE, said: “The last year has been amazing. Myself and the rest of team have spent a lot of time learning how to forage and working alongside the gardening team to educate ourselves more on the seasons and what’s available throughout the year.”
The Estate’s Kitchen Garden, designed by acclaimed landscape architect Tom Stuart-Smith, is a two-acre haven for fresh produce, seasonal blooms and wildlife, and is set alongside the Estate’s Fig House, a beautiful suite for stunning weddings and events.
The Middleton Lodge Estate has also worked closely with local and national wine suppliers, creating an intricate and detailed wine list to sit alongside FORGE’s nine course tasting menu.
The wine pairing will change with the menu complementing each menu.
The restaurant will occupy previously neglected farm buildings tucked away behind the farmhouse, which has been restored by estate owners, James and Rebecca Allison. The uniquely designed restaurant has been styled with sophisticated dark grey tones, restored brick walls and open fires.
It compliments the relaxed all day style of the estate’s other dining option, the Coach House, where diners can kick off the day with a hearty breakfast, lunch of fresh salads and seasonal soups or dine at night from a menu featuring chargrill and Mediterranean-inspired flavours.
James Allison, owner of the estate comments: “Unlike the Coach House, FORGE is much smaller and intimate experience for our guests.
“The food served will be inventive and unique, together with the service and the whole dining experience, we’re looking forward to sharing this new venture with our customers.”
FORGE will be open from Wednesday to Saturday for evening reservations only. The nine-course tasting menu is priced at a guide of Â£65 per person and the optional wine pairing is Â£45 per person.
FORGE’s opening date has not yet been revealed, although it will be soon.