Shaw Knelsen is the founder of Iron Forge Pizza and is trying to replicate what led to the success of the Winchester location in his expansion plans. Courtesy Photo

WINCHESTER – As you examine the menu at Iron Forge Pizza in Winchester, you’re immediately left with the impression that this isn’t your typical small-town restaurant. When your meal arrives, you realize how right you were. Iron Forge Pizza (the original) is located at 500 Main St. in Winchester, and while from the outside it appears unassuming, it is well worth your time to stop in and explore. There’s plenty of seating and lots of natural light, but unlike some restaurants that prefer to invest in decor, Iron Forge concentrated on what matters most: the food. Kate Kirkwood is the manager of the Winchester location, although in a few weeks’ time she will be moving into a new role, that of the franchisee of Iron Forge’s Embrun location. They also have a location in Merrickville and will also be opening soon in Smiths Falls. For the present time, she’s quite happy to talk about what makes Iron Forge different. “The sourdough crust is the biggest difference,” she said. “We try to source most of our food locally, and we’re a completely [from] scratch kitchen. Everything is handmade, nothing comes basically out of the box. All our salad dressings and chicken fingers, everything is made 100 per cent by us with fresh, locally sourced ingredients. We pair up with Greg’s meats. Plot of Earth? We’ve paired up with them as well.” For the most part, when you eat at a chain restaurant, while the food may be very tasty, you know it came out of a bag, or a bin and it has spent time in the freezer. Not so with Iron Forge. “Take chicken nuggets, for example,” said Kirkwood. “We buy chicken breast, brine it, hand bred it. It’s a lot of care, a lot of love and making sure that it’s fresh and nutritious. Fresh and nutritious, using premium quality products is the theme that runs throughout Iron Forge. There are many selections on the menu that are not what you typically expect from a small rural community restaurant. It’s a little bit up-scale, but they have all the traditional favourites as well. “It works, it’s healthy, it’s nutritious, it’s what we needed,” said Kirkwood. It’s not just pizza either. The menu has a fine selection of burgers, sandwiches, sides, salads, and sweets to wrap things up. Expansion plans would seem to indicate a level of success. “It started with this restaurant,” said Kirkwood, “And then about two years after, with the success of this one, they opened in Merrickville. And now we’re expanding even more. The Merrickville restaurant was opened during COVID, and because of the takeout portion of their business model, things went very well. Now that the pandemic seems to be in the rear-view mirror, you’re welcome to eat in, but takeout is always an option. “We’ve stayed successful,” said Kirkwood, “Which is why we’re expanding. We’ll have four restaurants in less than five years. And the goal is to try to stay out in the rural community.” Call it what you want: up-scale, premium, a healthy alternative. Whatever name you choose to describe it, Iron Forge is different, and in a good way. It has a catchy name, and comfortable surroundings, but the food is what will make you come back often. If you would like to have a light shined on your business, please contact us at: editor@etceterapublications.ca or call us at 613-448-2321.