Q&A: Jake Jones, head chef at Forge, Middleton Lodge Estate

Forge, at Middleton Lodge Estate, in North Yorkshire, recently won a Michelin Star, adding to the Michelin Green Star it received in 2024. Head chef Jake Jones works closely with the estate’s gardeners to create menus driven by the seasons.

Here, we speak to Jake about how the team shapes each course at Forge, and what’s next for the restaurant.

Forge is rooted in a deep connection to the estate – how do you balance seasonality with creativity when designing your menus?

Everything starts with what’s growing here on the estate.

The seasons drive how we cook, each brings new produce, and that shapes the menus naturally. We’ve got a brilliant gardening team, and are always growing new produce across the estate to use in the kitchen. 

We do a lot of preserving as well; pickles, ferments, syrups, vinegars. This lets us carry the flavours of the estate right through the year, especially into the winter months, when there’s less produce coming through.

With so much produce grown on-site, how involved are you in shaping what’s planted and harvested? Any favourite ingredients?

I’m out in the gardens, orchard and across the estate every day – it’s how we create and shape each course at Forge.

I work closely with the gardeners, and we plan everything together.

I send them seed lists over the winter, so we’re set for the year ahead. It’s very collaborative.

It’s hard to pick one ingredient, but I really like lemon verbena – the flavour is clean and works in lots of ways.

Musselburgh leeks are another – fresh from the garden, they’ve got great texture and versatility.

The experience at Forge feels more like a narrative than a meal. How do you structure a tasting menu to reflect a sense of place?

It’s about telling the story of the estate and the surrounding landscape.

You’ll find combinations and flavours that reflect the estate and its history, with a modern and innovative take. 

We focus a lot on detail – not just in the food, but in how the experience flows.

The team learns the details of every dish; we do lots of training and tastings with them, so they can talk to each guest about what’s in each course. 

They’re passionate and great to work with.

It’s important to us that guests get a real sense of the estate through each course.

What’s one dish from your childhood you’d love to have again? And who would cook it?

My mum’s lasagne – it’s nostalgic and full of meaning and memories for me, which is such a big part of food. I could happily eat it every day.

What excites you most about the future of Forge and your own development as a chef?

Forge is always moving forward.

The way we grow and source here is unique – the estate gives us so much freedom to try new things and keep developing. That’s what keeps it exciting.

I’m really enjoying working with the team, teaching them about the gardens and produce, and watching everyone develop and bring their own ideas.

That’s very rewarding.

You’re stranded on the estate with fire, foraged ingredients and a knife. What are you cooking, and who for?

I’d cook something simple from the woodlands – mushrooms for texture, wild garlic for flavour, wood sorrel to finish.

I’d cook it for the team; they’re the ones I’d like to share it with.

What’s your guilty pleasure snack that doesn’t belong in a fine dining kitchen?

Chicken Super Noodles with lots of chilli sauce.

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Forge is the Michelin Star and Michelin Green Star restaurant, at Middleton Lodge Estate.

Open Thursday to Sunday, evenings only, offering a six or ten-course tasting menu.
Advance booking is essential.

Guests can also book the Evening Spa & Forge Dining experience (Thursday to Sunday evenings), which includes three hours at the Forest Spa - with access to the heated outdoor pool, hot tub, relaxation areas, lounge areas, plunge pool, steam room and sauna - followed by dinner at Forge.

Evening Spa & Forge Dining:
Six courses – £115 per person | Ten courses – £170 per person

Forge Dining (without spa):
Six-course menu – £75 per person | optional wine pairing – £60 per person | Ten-course menu – £115 per person | optional wine pairing – £85 per person

To book, visit https://middletonlodge.co.uk/, call 01325 377977 or email forge@middletonlodge.co.uk

 

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