Forge

The sprawling Middleton Lodge Estate stretches out over 200 acres and today includes this creative restaurant which sits inside the forge that once served the estate. The tasting menu – which also comes in both vegetarian and vegan forms – features seasonal produce, including some grown on the Estate, where they even harvest their own honey and birch sap. The cooking demonstrates a strong grasp of balance and flavour, with dishes that allow these local ingredients to shine like the picture-perfect Reuben blackberry and pineapple weed tart.

A Michelin star inside a literal forge

The dining room sits in the estate’s former forge, giving the restaurant a built-in sense of place rather than a generic luxury shell.

Storytelling tasting menus tied to a 200-acre landscape

Menus are designed as seasonal narratives, with ingredients grown, reared, and foraged from the wider estate and nearby farms.

Green Star, plus a standard menu for plant-based diners

Alongside the main tasting experience, the restaurant offers vegetarian and vegan versions of the menu.

Signature Ingredients

• Estate produce: seasonal vegetables, herbs, and fruit grown on the Middleton Lodge Estate.
• Honey and birch sap: harvested on-site and worked into the tasting menu.
• Foraged ingredients: the kitchen pulls flavours from the estate landscape across the seasons.
• Reuben blackberry and pineapple weed tart: a named dish, used as a signature example of the kitchen’s style.

Overview

• Michelin-starred tasting restaurant on the Middleton Lodge Estate, set inside the estate’s former working forge.
• Evening tasting experiences only, typically Thursday to Sunday.
• The core menu is offered in standard form, with vegetarian and vegan tastings available.

Style

• Seasonal, farm-to-table cooking built around estate-grown produce, plus ingredients reared or sourced nearby.