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THE FORGE CHESTER by Si Hall , Mason Hall & Arthur Gold
Situated in the heart of Chester , at Hotel Indigo , this city centre hotel plays host to this very smart brasserie with an open kitchen with a relaxed and elegant vibe .
The Forge is the latest in a group of extraordinary restaurant and dining experiences by restaurateur and Chef Mike Robinson , a native Centurion .
Continuing Mike ’ s passion for wild , sustainable British ingredients , and his love of simple cooking over fire and charcoal using oak and beech logs are the foundations for this new venture .
The emphasis at The Forge is British produce , quality food , matched with exceptional service . All the ingredients you would expect for a memorable and a surprisingly affordable dining experience . On with the show !
Starters : Whipped chicken liver parfait - Served with clementine , duck fat granola and toasted brioche . A classic starter with an immense depth of flavour and textures .
Isle of Man Scallop - Celeriac , bacon jam , apple and nori . Perfectly cooked scallop with the ideal ‘ salt , sweet ' n ' sour combo ’.
Ragu of wild Muntjac deer - Served with hand cut pappardelle , aged parmesan , and crispy onions . For an extra special addition we added the winter truffle ( exceptional ) for an additional £ 5 ( highly recommended ). This pint size Muntjac deer is superb . Unlike the flesh of the larger deer species , it is fine in texture and truly delicious .
Mains : Caldecott Chicken - Crispy kiev , sticky bacon fondant , heritage carrots , all cooked in chicken fat . Worked really well , very tasty indeed .
Pave of wild deer - Dirty mash , brassicas and deer gravy . A beautiful looking dish , tender and packed full of flavour . It had the perfect amount of seasoning , crunch and richness . A very substantial serving . One of their signature dishes .
Market fish cooked over coals - Cod , Hispi cabbage , vadouvan butter & crispy garlic potatoes . A perfectly cooked piece of fish with some heavy hitting flavours very nicely constructed .
Desserts : Bitter orange soufflé - Served with a clementine sorbet , miso ginger sauce . Another in-house twist , packed with light , clean flavours .
Apple and brown butter - Apple curd , salted granola and white caramelised chocolate . Super moreish - we fought over this .
Majari chocolate pave - Served with Goat coffee ice cream . A seriously indulgent finale .
A hugely enjoyable , thoughtfully considered menu . Full marks ! Highly recommended . Excellent work team .
The Forge , Grosvenor Park Road Chester , CH1 1QQ
Booking suggested on 01244 735765 .
34 38 seftonlife wirrallife . com