Meet the Chef Behind Forge at Middleton Lodge's Estate-to-Plate Menus
Having joined Middleton Lodge Estate early in 2021, Jake Jones is at the helm of Forge, their fine-dining restaurant inspired by the estate
Tell us a bit about your background to becoming a chef.
My dad and uncle are both chefs, so growing up I was surrounded by cooking, and I started cooking when I was 14 and have loved it since. I’ve worked at a range of restaurants and I found a passion for creative, sustainable cooking working at the Black Swan at Oldstead and L’Enclume in Cartmel as they both have a farm-to-table ethos. It’s the Yorkshire landscape that inspires me most; at Forge we follow an estate-to-plate ethos using the produce growing in the gardens and across the 200 acres of parkland. I’ve trained on the job in the kitchens where I’ve worked. It’s been great to work at a range of places and learn different skills, and to work with amazing chefs such as James Martin, Simon Rogan and Tommy Banks.
Tell us about Forge.
Forge brings diners a true taste of the estate using produce grown here and menus move with the seasons; each course tells a story and is inspired by the landscape at that time. Taking inspiration from the way the estate was run in the 18th century, we preserve produce when we have an abundance in the spring, summer and early autumn to use in the winter months. There’s always something new and interesting to try. I’ve worked closely with estate owner James Allison to create menus that celebrate the estate and are sustainable. Everything is connected to the estate, with a strong foraged feel – from the tasting experience to the cocktail list. I love that there’s a natural emphasis here and it feels warm, welcoming and authentic.
Describe your typical working day.
It starts with some admin and checking in with the team, then I’ll go into the walled garden – the original two-acre walled garden redesigned by Tom Stuart-Smith – and catch up with the gardening team. I’ll pick some of the ingredients needed and see what else is ready, or could be used to create a course at Forge. Above the walled garden in the orchard are greenhouses and raised beds. At the moment, there is so much growing here. It’s where my inspiration for the ‘Cherry Blossom – Grapefruit’ dessert came from, using cherry blossom from the gardens and grapefruit from the greenhouses. After that, I head back into the kitchen and start prepping for that evening’s covers. We cook for the afternoon and then eat as a team before service. I really enjoy that as it creates a family atmosphere. Then dinner service starts. As well as cooking each course, the kitchen team and I will serve certain courses to our diners. It’s a great chance to connect with our guests.
What’s your favourite season for ingredients?
Honestly, I really enjoy the mix of seasons as it creates such a change to the tasting experience. But if I had to choose one, it would be spring, just because the gardens really start to fill out and there’s so much produce starting to appear.
What’s the best part of what you do?
I get to be really creative every day. I really enjoy creating memorable experiences for our guests with my food. There’s a great team atmosphere on the estate too, which is important.
What’s the most challenging part?
I would say sometimes there’s lots to juggle, but that’s true of every job.
Having won a Michelin Green Star and Young Chef of the Year, what’s your next goal?
To work towards a Michelin Star. We have a brilliant team here and wonderful produce. Forge is completely unique and brings a completely different tasting experience to the UK.
Your go-to lazy supper?
One-pan chicken pot pie.
Best snack for a long journey?
I would have to say if it’s a long journey, I would stop for a McDonald’s.
What you’re reading/listening to/watching at the moment?
The Runaway Joe podcast, and I’m rewatching The Sopranos. I also watch MasterChef and Great British Menu.
Best place to walk locally?
We’re lucky as we’re so close to the Yorkshire Dales. There are so many great walks all around us.
Best place to eat locally?
Stable Hearth Neapolitan pizzeria in Darlington.
