A young chief is hoping to be crowned the best in Britain later this year, as he prepares to attend a prestigious award ceremony.
Jake Jones, who is head chef at restaurant Forge, at Middleton Lodge, near Richmond, is bidding to land the Best Young Chef accolade at this year's British Restaurant Awards.
Now in its 6th year, the awards celebrate excellence in the culinary industry, enabling customers to vote for their favourite restaurants, chefs and dining experiences across the country.
Since opening in February 2023, Forge has become known for its tasting menus that showcase the best ingredients from Middleton Lodge's 200-acre estate.
The restaurant has earned a Michelin Green Star for its focus on sustainability, and Jake was awarded Michelin Young Chef of the Year at the 2024 awards ceremony earlier this year.
Forge is open Thursday to Sunday evenings, offering six-course and ten-course tasting menus with wine pairings.
“It’s an honour to be nominated for this award and I’m so grateful to everyone who has voted so far,” said Jake.
“My passion is creating memorable dining experiences for everyone who visits Forge, so they can taste the estate through each course.
"The estate is vast and there’s so much produce in the summer months, so it’s a busy time for us creating new dishes and preserving produce for the winter months ahead.”
Owner and managing director James Allison grew up on the 200-acre estate and has spent the past 20 years restoring the grounds and buildings, which are now home to an award-winning hotel, a two-acre kitchen garden, two restaurants, a Forest Spa and private event spaces.
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Both the Coach House and Forge follow an ‘estate-to-plate’ ethos, using produce grown in the gardens, across the landscape, in the greenhouses and throughout the seasons - taking inspiration from the workings of the original 18th-century estate.
“This year at Forge has been very exciting, and the team and I are delighted that Jake has been nominated for such a prestigious award,” said James.
“This nomination is a testament to his commitment to cooking and the creativity he has brought to Forge.”
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