THE GOOD FOOD GUIDE READERS’ RESTAURANT OF THE YEAR 2016
Miller eating is designed to be an informal eating experience, however that doesn’t mean that any less care or attention is paid in creating the perfect product for the surroundings. Nick and his highly skilled team purchase food with care and deliver it from breakfast to dinner. “I believe in cooking through the seasons but not playing with food, rather taking each ingredient and extracting as much from it as possible to create something that tastes amazing and creates interest.” Mary and Nick have a strong sense of eating as a family from time spent in France and there is nothing greater than sitting around a wonderful table eating, drinking, and chatting, and leaving the day behind for an hour or two.
Nick has always pushed hard to work in the best places possible and takes a lot of influence in method and skill from great chefs, Heston Blumenthal and Roux Scholar, Matthew Tomkinson. The kitchen at the Miller is the core of activity and we are proud to welcome people to have a look around or chat to our chefs. Food is about discussing and sharing so why not come and see what we are doing for yourselves?
Download Sample 2 & 3 course Fireside Menu as a PDF (served throughout)
We’ve updated our Supper Club offering. From September 6th we will also be offering the nibbles menu.
We will also be offering a set dessert every week.
Sundays from 6pm-8pm.
Set 1 course menu including a drink for £12.50. Bar menu, set dessert & ice creams available.
Sunday 26th July –
Miller Mezze & Flatbread
Sunday 2nd August –
Pulled Pork Baps & Salad
Sunday 9th August –
Eggs Benedictine, Smoked Salmon & Dill Mayo
16th August –
Roasted Lamb, Salsa Verde & Root Vegetable
23rd August –
Chicken Fillet Goujons, Fries & BBQ Dipping Sauce
30th August –
Miller Chilli con Carne, Lime & Rice (Bank Hols -BAND from 4pm)
6th September –
Cornish Fishcakes, Butter Sauce & Wilted Spinach/Tonka Bean Panacotta w Biscotti & Blacberries
13th Sept –
Crisp Pork Belly with BBQ Beans/Lemon Posset w Almond Biscuit
20th Sept –
Confit Chicken Leg, Peas, Gem Lettuce & Confit Garlic/Blackberry Fool & Star Anise Cream
27th Sept – Slow Cooked Salmon, Crushed Cornish Potatoes & Confit Shallots/Bananas & Custard
4th Oct – Minute Steak, Shallots, Horseradish & Fries/White Chocolate & Passion Fruit Cheesecake & Orange Salad