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Category: Nick’s kitchen

We’re hiring: chef de partie / demi chef de partie

chef de partie to join the team

  The Miller of Mansfield is on the hunt for a new kitchen team member in the form of an experienced chef de partie or demi chef de partie. Perhaps you’re a kitchen manager looking for a new challenge, a demi chef de partie looking to climb the kitchen ladder, or a chef de partie […]

Nick’s kitchen: celeriac

In seasonal terms, the ‘c’ word doesn’t just cover Christmas. In our line of business, it also covers celeriac. In chef circles it’s everywhere at this time of year – it featured in a lot of the savoury chef demonstrations at the Didcot Food Festival recently. Yet it’s perhaps one of the most under loved root […]

Nick’s kitchen: the rise of sourdough bread

We couldn’t resist the bread pun in the title, sorry! Sourdough bread has been our 2016 baking adventure. That rather bland yet bubbly looking photo is something we’re actually rather proud of! There has been much noise and some hype about the more positive digestion benefits of longer-fermented doughs like sourdough. So we thought it […]

Nick’s kitchen: freshly baked bread

Sack of freshly baked bread

Is that sandwich you’re eating made from freshly baked bread or factory-farmed sliced? Did you know that Britons eat around 30m loaves of mass produced sliced bread every year. It’s no secret, but it’s not necessarily widely appreciated what mass produced means in terms of the ingredients used. When the production of bread was mechanised after […]

Nick’s kitchen: summer’s in full swing

It’s a funny time of year. Sometimes the sun shines; sometimes it doesn’t. But also on the foodie front. Everything you could quite easily grow in your garden is in full flow right now and we’re using as much of every one of those ingredients across our July and August menus. The raw ingredients we’ve […]

Nick’s kitchen: cold cucumber

Cold cucumber soup

Cold soup conjures thoughts of Gazpacho on Spanish menus, what’s spurred you to add this dish to the menu? Actually a discussion with Mary about gin and cucumber. Naturally, at this time of year I’m looking for inspiration and attempting to make something refreshing. I like cold soup but we also didn’t want to call […]

Nick’s kitchen: Crispy Wigmore Cheese

Wigmore cheese

Firstly, what is Wigmore Cheese and where do you source it from? Wigmore Cheese is a semi soft sheep’s milk cheese. Made by Ann and Andy Wigmore in Riseley south of Reading. They have a great cheese making story behind them and have been producing since 1986. How do you make the cheese crispy? We […]

Nick’s kitchen: how to cook the perfect steak

Chargrilled Black Angus Sirloin

Anyone who’s eaten your steak knows that they somehow melt in the mouth and are packed with flavour. So we want your steak secrets! Where do you source your steaks from? Sourcing is the most important thing about buying beef. Unfortunately the market is saturated with rubbish that people really wouldn’t want to eat if […]

The seasonal ingredients stoking June’s menus

Raw ingredients work to a slightly different calendar to us, you get the gist that whatever’s as fresh as can be and of finest quality, we’ll have it on our menus. We have already made a few seasonal changes that you may have spotted. There are a couple more to follow on the a la […]

Nick’s kitchen: smoked eel

Smoked eel with radish

Nick, tell us about the smoked eel dish? We wanted to put on a smoked fish dish, so I went about sourcing sustainable eels. They’re on the MSC endangered list, which makes them even more special. We thought about the balance of the dish and settled with cockles in cockle ketchup (acidity), tarragon puree (bitter), […]

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