Neil Aitken named new head chef at The Forge in Chester

The Forge, the open-fire restaurant inside Hotel Indigo Chester, has appointed Neil Aitken as its new head chef.

Neil, who has been a chef for fourteen years, has spent much of his career in Michelin-starred kitchens. He previously worked as sous chef at the Chester Grosvenor’s Simon Radley Restaurant and later at the hotel’s Arkle restaurant.

Before moving to Chester, he cooked at the two-star Midsummer House in Cambridge, one of the UK’s most respected modern British restaurants.

His time at Midsummer House, one of only a handful of two Michelin star restaurants outside London, exposed him to a level of precision and produce-led cooking that continues to shape his approach today.

A chef rooted in Chester’s food community

Neil has lived in Chester for nine years and lives locally with his wife and two children. He described himself as deeply passionate about cooking over fire, favouring yakitori and Josper techniques, and committed to working with fresh, seasonal produce from the region.

View this post on Instagram

A post shared by The Forge Restaurant, Chester (@theforgechester)

He said: “It’s a real privilege to build on what The Forge has already created. My focus is on honest, ingredient-led cooking, using live fire to bring out depth, texture, and character in the dishes.”

The Forge: fire, British produce, and two AA Rosettes

Opening in 2021, The Forge quickly became recognised as one of Chester’s best restaurants, earning two AA Rosettes for Culinary Excellence in 2023.

The seventy-seat dining room centres on an open kitchen where the team cooks over wood and charcoal. Wild and locally reared

Close Message - I might contribute in the future

I love what you do, let me contribute right now

meat is aged on site, with fish, vegan and vegetarian dishes also part of the menu.

Chester has become one of the North West’s most competitive small-city dining scenes, with several high-end restaurants drawing destination diners. The Forge has established itself as part of that landscape, known for cooking that combines technical skill with a rustic, fire-led identity.

The restaurant works in partnership with long-established butchers Aubrey Allen, suppliers to the Royal Household, ensuring ethically sourced British produce remains at the heart of the offer.

Hotel Indigo Chester welcomes a new chapter

Michael Lyons, cluster general manager at Hotel Indigo Chester, said the appointment of Neil marks an exciting step for the restaurant as it launches its winter à la carte menu.

He said: “We were delighted to appoint Neil as our new head chef. He brings a wealth of experience and knowledge from some of the UK’s best kitchens, and I’m confident he will be a fantastic asset to the team.

“He will continue to ensure The Forge delivers a first-class dining experience - delicious, great-value food, excellent service, and a memorable experience for our guests.”

Guests can expect The Forge to continue refining its approach to cooking over flame, with Neil’s style predicted to bring more clarity, restraint and seasonality to the menu as the restaurant moves into 2025.

With a strong fire-cooking identity, a commitment to British produce, and a chef with Michelin pedigree at the helm, The Forge looks set to strengthen its position in Chester’s competitive dining scene.

Small Contribution. Big Impact.

The Staff Canteen has always been more than a website—it’s a community, built by and for hospitality. We share the wins, the challenges, the graft, and the inspiration that keeps kitchens alive.

We believe in staying open to everyone, but creating this content takes real resources. If you’ve ever found value here—whether it’s a recipe, an interview, or a laugh when you needed it most—consider giving just £3 to keep it going.

A little from you keeps this space free for all. Let’s keep lifting the industry, together.