“Forge is passionate about seasonal produce and keeping the menu as self-sufficient to the estate as possible. We have 200 acres of private land, including a kitchen garden where our head chef picks his vegetables and fruit on a daily basis for the menu that same night. As well as the kitchen garden, produce is sourced from the estate land and the family's local farm. The menu changes on a daily basis dependent on the produce ready that morning.”

Charred broccoli with Jerusalem artichoke and, thirty-six-month parmesan; Yorkshire duck with beetroot, grilled cabbage, and elderberry vinegar; caramelized apple with brown butter ice cream, and duck egg custard.

Seasonality is at the heart of The Forge, where Head Chef Gareth Rayner and his team forage the surrounding woodlands for produce such as wild garlic and herbs. A daily-changing menu celebrates ingredients in their prime. Meat-free diners needn’t worry about experiencing The Forge’s expertise, either, with vegan and vegetarian dishes some of the most popular on offer. “They give diners a true taste of the estate and showcase the fact that you don’t need to compromise if you choose an alternative to meat,” says owner James Allison.