I’ve written about The Forge before, but this time we went on a Sunday. For a Sunday lunch I have read all about.

Able to cater to Steve’s food intolerances, we sat down and were guided through the menu by a lovely waitress. She listed what could and couldn’t be adapted and what wouldn’t need to be.

We began with the restaurants beautiful bread and butter and a few nibbles. A venison scotch egg for Steve, with homemade brown sauce. Isle of Mull Cheddar and onion croquettes with a mushroom ketchup for me. We immediately knew this was going to be a good meal as these were delicious. Steve ordered a starter of ham hock whereas I skipped this course knowing it’d fill me up. I spent the time watching the fabulous chefs at the flames.

Now onto the main course. With a choice of Roast Sirloin of Beef or Roasted Pork Belly , Steve went for the beef and I the pork. But we all know the best bit of a roast is the sides. Included was fluffy and crispy roast potatoes, seasonal veg, Yorkshire pudding and gravy. I’d also heard that a must have was the BBQ Hispi cabbage. Which luckily could be made gluten and dairy free for us to share.

The meat was beautifully cooked, the veg was the perfect Al dente, I was given the Yorkie Steve couldn’t have (massive yay for me!), the gravy was perfect and wow who knew cabbage could taste so divine.

Now I’ve no idea how, but I squished in a dessert too. Crème brûlée with a biscotti on the side to be exact. It was a perfect end to the perfect meal. Three cheers to the chefs this past Sunday 🎉🎉🎉