Going for green: Q&A with Middleton Lodge Estate owner, James Allison

FIRSTLY, CONGRATULATIONS ON THE MICHELIN GREEN STAR WIN! HOW DOES IT FEEL FOR YOU AND THE TEAM?

Thank you. Receiving the Michelin Green Star is an incredible achievement and a testament to the hard work and dedication of the team. We’ve been working towards this recognition for years, and it’s wonderful to see our efforts acknowledged by the Michelin Guide.

THE JOURNEY TO GREEN STAR STATUS MARKS THE CULMINATION OF MUCH WORK, NOT LEAST ON THE ESTATE. CAN YOU TELL US A LITTLE ABOUT THAT?

Nearly two decades ago, I began the restoration of the estate. Middleton Lodge is an 18th-century estate designed by architect John Carr. Back then, it would have been self-sufficient, using the 200-acre landscape to supply produce throughout the seasons. I knew that restoring the estate was a large project, and I began with the Main House. My aim was always to create somewhere unique that guests enjoyed and always wanted to return to.

HOW HAVE YOU COMPLEMENTED THE HISTORIC WITH THE MODERN IN THOSE CHANGES?

Working closely with the estate’s creative director, Rebecca Tappin, we have addressed each restoration with respect and responsibility to the heritage of the estate, ensuring that the history is celebrated with a modern take and the future in mind. We’ve used the history of the estate and created the ‘estate to plate’ ethos which we have followed from the very beginning. We’ve researched new eco-conscious technology and made installations such as a biodigester, electric kitchens, electric car charging units, biomass heating, upcycling of furniture, and much more. One of the biggest things has been to do things thoughtfully, in cohesion with each project.

Looking back, one of the key parts of the journey was in 2018 when the estate’s walled two-acre garden was redesigned by landscape architect Tom Stuart-Smith; designed for every season, the redesign included a large kitchen garden where we grow produce for our restaurants throughout the year.

AS WELL AS CARRYING STRONG AESTHETICS, THE ESTATE – AND ITS SURROUNDING LANDSCAPE – PLAYS A CRUCIAL ROLE IN MENU CHOICES TOO. CAN YOU EXPLAIN A LITTLE ABOUT THAT, AND YOUR COMMITMENT TO USING LOCAL SUPPLIERS?

Our chef and gardening teams are dedicated and passionate about our ethos and they’re creative and inventive; this year there has been something from the estate on the Coach House menu every day.

It’s inspiring for our team and our guests, and the food at both restaurants is fresh and flavourful. We also work with some wonderful local producers to ensure that our menus have low food miles.

Jake Jones, head chef at Forge, has used his farm-to-table knowledge to create innovative dishes that showcase the estate’s landscape. Ross Forder, our Coach House head chef, has also been instrumental in achieving the Green Star accolade through his creative use of estate produce in sustainable recipes. Both head chefs and their teams are dedicated, and we cannot thank them enough for their hard work.

Each year it feels like we’re getting closer and closer to one day becoming self-sufficient, and we’re all dedicated to leading the way with the sustainable measures and infrastructure we put in place. There’s new planting beds and greenhouses being built as we speak, and Ross has been tapping the birch and sycamore trees this week for their sap to use in his recipes.

HOW DO YOU ENVISION THE RECOGNITION IMPACTING THE ESTATE’S OPERATIONS MOVING FORWARD?

The recognition adds an essential driving force to our commitment to the environment and provides a clear focus for our team. Our ethos remains at the heart of what we do, with a focus on increasing on-site production and preservation.

Achieving self-sufficiency in a modern, efficient manner is a top priority. We plan to implement further environmentally conscious infrastructure and developments, such as no-till organic agricultural farming, mushroom houses and more.

This focus will be at the core of our day-to-day operations. Our goal is to lead by example and inspire others in the hospitality industry to be aware of the importance of preserving the environment.

A SECOND CONGRATULATIONS TO FORGE HEAD CHEF, JAKE, WHO WON YOUNG CHEF OF THE YEAR! WHAT QUALITIES DO YOU BELIEVE SET HIM APART IN SUCH A COMPETITIVE FIELD?

Jake’s success as head chef at Forge is a testament to his passion, dedication, and innovative spirit. His work ethic, personality, and creativity enable him to develop new and exciting courses for Forge. He’s also built a strong and supportive work environment, which is integral to our ethos. Jake’s ability to stay focused and continuously push boundaries sets him apart.

FINALLY, WHAT’S NEXT FOR MIDDLETON LODGE ESTATE?

I’m always looking ahead and planning exciting new developments for our guests to experience. The Coach House will be expanding, we’re updating some of the bedrooms, and planning to expand the Forest Spa. There are lots of exciting projects that we’re planning, and we’re looking forward to sharing these in due course.

@middletonlodge

www.middletonlodge.co.uk