If the news didn’t reach you via social media, as we opened the latest edition of industry publication, The Caterer, on Friday 13 September 2019, The Miller stared right back at us. There, on pages 38 and 39, photos of our food and the restaurant, plus extracted quotes from Nick jumped from the page.
We appeared in the weekly Menuwatch feature, which focuses on a different restaurant each week. The articles was published following a recent visit from Caterer editor Chris Gamm. We are oh so proud to feature in this prestigious column and you can read it in full online (although that content is behind a paywall, unless you’re a Caterer subscriber).
What’s more, all restaurants featured in the Menuwatch column are entered into the Menu of the Year category at industry awards, The Cateys. So that’s our fingers firmly crossed for that event in early 2020.
When Chris came to visit to research this Menuwatch, he dined with us, took some of his own photos (which graced his own Instagram grid) and had a good catch up with Nick to get under the skin of our ethos here at The Miller, particularly the food side of things.
Those of you who know Nick well, will know that besides his training with a Roux Scholar and his role working for Heston Blumenthal, he’s actually a very modest chef doing what he loves as best as he can. Nick’s mindset, passion and ethos for best quality produce and flavour extraction from those ingredients, shine through in this article and we feel extra lucky to work alongside him and the team he’s built in the kitchen.
You can keep up to date with Nick’s freshest ideas, work with suppliers and some of the newest dishes in the kitchen by following him on Instagram. Or even better, come and learn from the man himself at his monthly Demo & Dine events. If you’d like Nick to come and cook for you, he’s also available for private dining events.