Great food. Good company. A warm welcome.
That’s the ethos that Mary and Nick brought to The Miller when they arrived in April 2014. Together they bring a love of France and French hospitality alongside a wealth of experience from the most acclaimed echelons of British restaurants. And today, under their innovative and tender loving care, this long-loved hostelry remains just that.
Nick’s passion for great British ingredients, and giving the ultimate respect to the raw product, is reflected in the simple elegance of his food and his regularly evolving menu. Go on, be fooled by the apparent simplicity of your dish. But take a mouthful and let the flavours get to work on your tastebuds, one delicious mouthful at a time. Plates piled high with food is not on offer at The Miller. Creative dishes, pored over, tried and tested time and again, for guests to savour rather than devour, are what Miller food is all about.
Mary’s vision for the bar, restaurant and hotel is friendly hospitality and a welcoming atmosphere. The front of house team are not afraid to say hi to all guests, to accommodate them as much as possible. Mary doesn’t just personally taste and select the wines, she and her team are trained to know what to look for. So you won’t find a bog-standard wine list, you’ll find one thoroughly researched and suitably befitting Nick’s food.
The Miller is an 18th century coaching inn brimming with character, open fireplaces, cosy corners and original features including a rather unique Victorian piece in the gents loo! But it’s old, so there is the odd beam to duck if you’re tall, an occasional creaking floorboard. Most people, us too, call that character.
Foundations for fine things. Mary and Nick most recently worked for Heston Blumenthal’s The Fat Duck Group in Bray. Nick as head chef at The Crown. Mary as a core member of the management team at The Hinds Head.
They both took on leadership roles at what was The Goose in Britwell Salome in south Oxfordshire (now the Red Lion). And prior to that ran the Fleur de Lys pub in Dorchester on Thames. Before heading to Bray, Nick learned butchery at Crazy Bear Farm in Stadhampton while Mary worked at the acclaimed Nut Tree at Murcott. It was during this phase of their careers that they had their two boys, Elliot and Monty. Nick and Mary met while both working in France and continued to return for summer and winter seasons pursuing their love of French hospitality alongside a spot of snowboarding.
All of the above enable Mary, Nick and the team at The Miller to provide great hospitality, in a wonderful setting, day in day out.
Image: Jack Oughton | Tasting Britain