![]() Owen Taylor ‘s and Son supplies the meat, so you know it’s going to be a good bit o’ beast, as my granddad would’ve said. The cumulative effect of this sizzling created a discernible haze as the evening wore on, a bit like light sea fog, so I called it ‘meat-fog’! Be prepared to have a whiff of eau-de-steak about you, which you’ll notice when you step outside, so perhaps don’t dress up in your poshest frock to dine here (but still go smart, you’re out for dinner for goodness’ sake!). All the steaks at The Forge come with chips, Tomatoes, Mushroom and side salad, so you really don’t need to order sides but I defy anyone not to love the Onion Rings if they have them – they’re huge, super-crispy beasts and only cost £2.50!Īs you can imagine, the searingly high temperature of the Black Rock doesn’t half make the meat sizzle, kicking up plumes of meaty-smelling steam that soon fills up the restaurant – especially when it’s coming from different tables. ![]() The Man goes more for medium/rare, so his Rump cut had been started longer on the Black Rock in the kitchen, and then it was up to him as to how thick he cut it and left it cooking. Depending on how you like your steak, they get started off in the kitchen by chef I have mine rare, so my Fillet had literally just been sealed both sides and then I was left to do the rest. For those who don’t know what Black Rocks are, let me enlighten you they’re volcanic rocks that venues can heat to 440 degrees C (!) and they are designed for individuals to use at the table. One of the unique features of The Forge is its use of Black Rock stones to cook the steaks and fish it offers to its diners. The chilli dip had a nice bit of fire to it that popped brilliantly against the Halloumi this was a fab starter. These beauts were extra lightly crispy, not at all greasy, and still nicely firm to the bite. His Nibs was mesmerised by their gorgeous caramel colour, wondering why his never turn out like that when he does them at the nest: um, that’ll be ‘cos you’re not a pro Chef, buddy (and the fact that you just wang ‘em under the grill, and leave them to their own devices for a few minutes!). The Man Bird had opted for the Halloumi fries and these came served with a sweet chilli dip. As you would expect, the oil was kicking - but not tingle-inducing, thankfully - and the garlic and chilli flavour was nicely rounded rather than harsh and jarring. The Prawns themselves were delicious plump and super-succulent, with a velvety feel in the mouth. Flakes of dried chilli were also within this oil and I was glad that there was plenty of bread in the form of lightly toasted, halved rolls to dip into it. My whole King Prawns were served in an earthen ware bowl and were bathed in a sea of warm oil infused with slices of cooked Garlic and Red and Green Chillies. It wasn’t long before our starters arrived and we tucked in with our usual gusto. ![]() As we waited for our food to arrive we took in the smells emanating from steaks served at other tables around us, and boy did they look good. To kick our food journey off at The Forge we ordered Pill Pill Prawns (£8, me) and Halloumi Fries (£6, him), with the 8oz Fillet Steak and 12oz Rump Steak for our mains, priced at £25 and £14 respectively. Speaking of the table, it was a sturdy wooden model, simply set with a tea light in a holder and a serious steak knife Croc Dundee would’ve swapped his blade for this bad lad, cos it was what you’d call a knife!! I loved the napkin-cum-bib that tied around your neck too, very handy for juicy steaks there were also standard napkins at each place setting. I always think this is a nice touch and should be pretty standard in any quality establishment, but you’d be surprised at how often you still have to ask for table water. Whilst we were making our choices, one of the team brought over a jug of water with ice, lemon and lime in, and a couple of glasses. We were shown to our table and we ordered a glass of Malbec and pint of Estrella to enjoy whilst we looked at the menu. Floor-to-ceiling folding glass doors allow plenty of natural light in and keep the feel very modern (as well as providing much needed ventilation – more on that later!) The walls are painted grey and white, with these colours being reflected in the natural stone flooring. The Bar is very well stocked and there’s some stools here for those wishing to have a drink, and there’s more relaxed seating at the far end of the restaurant too, for this purpose. Inside The Forge though, the hospitality was warm enough to banish any chill. ![]() Unfortunately the courtyard was looking a bit deserted, thanks to the cold winter weather, but on warmer days it’s a hub of sociability with groups of people enjoying food and drink on its cobbles. ![]()
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