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The Forge at Hotel Indigo Chester has appointed chef Neil Aitken as its new head chef.
Aitken, who has worked in Michelin-starred kitchens during a 14-year career, previously held sous chef roles at the Chester Grosvenor’s Simon Radley and Arkle restaurants. He also worked at the two-Michelin-star Midsummer House in Cambridge.
Aitken, who has lived in Chester for nine years, said he has a strong interest in local produce and cooking over fire, including the use of yakitori and Josper grills.
The Forge, which secured two AA Rosettes for culinary excellence in 2023, focuses on wild and sustainably sourced British ingredients prepared over wood and charcoal. It offers meat, fish, vegan and vegetarian dishes and works with meat supplier Aubrey Allen.
Cluster general manager Michael Lyons said: “We’re delighted to appoint Neil as our new head chef as well as launching our new winter à la carte menu. Neil brings with him a wealth of experience and expertise in the hospitality and catering industry.
“I’m confident he will be a fantastic asset to our team as well as continuing to ensure The Forge delivers a first-class dining experience, producing delicious and great value food, amazing service, and a truly memorable experience.”
The hotel is operated by Castlebridge Hospitality Group under license from IHG.
Castlebridge Hospitality is a privately-owned hotel group, formed following a successful merger of St
James`s Hotel Group and Castlebridge Hotels in 2018. The team has over 20 years’ experience in
developing, owning, and operating internationally and privately branded hotels in the UK and Europe.
The Forge at Hotel Indigo Chester has appointed chef Neil Aitken as its new head chef.
Aitken, who has worked in Michelin-starred kitchens during a 14-year career, previously held sous chef roles at the Chester Grosvenor’s Simon Radley and Arkle restaurants. He also worked at the two-Michelin-star Midsummer House in Cambridge.
Aitken, who has lived in Chester for nine years, said he has a strong interest in local produce and cooking over fire, including the use of yakitori and Josper grills.
The Forge, which secured two AA Rosettes for culinary excellence in 2023, focuses on wild and sustainably sourced British ingredients prepared over wood and charcoal. It offers meat, fish, vegan and vegetarian dishes and works with meat supplier Aubrey Allen.
Cluster general manager Michael Lyons said: “We’re delighted to appoint Neil as our new head chef as well as launching our new winter à la carte menu. Neil brings with him a wealth of experience and expertise in the hospitality and catering industry.
“I’m confident he will be a fantastic asset to our team as well as continuing to ensure The Forge delivers a first-class dining experience, producing delicious and great value food, amazing service, and a truly memorable experience.”
The hotel is operated by Castlebridge Hospitality Group under license from IHG.
Castlebridge Hospitality is a privately-owned hotel group, formed following a successful merger of St
James`s Hotel Group and Castlebridge Hotels in 2018. The team has over 20 years’ experience in
developing, owning, and operating internationally and privately branded hotels in the UK and Europe.
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The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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