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.
The Miller is an 18th century coaching inn. We don’t serve pub grub and we don’t pile plates high with food. But we’re 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.
You don’t have to take our word for what we do, or whether we’re any good. We’ve been reviewed in The Telegraph, been shortlisted for specialist awards at Top 50 Gastropubs and referred to as a place “for serious foodies” by The Times.
Award winning food, produce provenance, the friendliest of service, and a great night’s sleep. Both former team members of The Fat Duck Group, at The Miller Mary & Nick bring you their take on elegant food, matching wines and effortless service. Our service ethos is: eat what you want, where you want. So make yourselves at home.
Finest quality ingredients and giving the ultimate respect to the raw product. Reflected in the simple elegance of his food and evolving menu. Go on, be fooled by the apparent simplicity of your dish. Let the flavours get to work on your tastebuds, one delicious mouthful at a time. Creative dishes, pored over, tried and tested time and again, for guests to savour rather than devour.
“The very things that have enabled Nick to succeed are his knowledge and passion for the product and the British food scene”
Friendly hospitality and a welcoming atmosphere. The front of house team are not afraid to say hi to all guests and to accommodate them as much as possible. Mary personally tastes and selects the wines, she and her team are WSET trained too. A bit like the rather special Abaca mattresses in Mary’s individually designed bedrooms, what you drink and how well you sleep matter. A lot.
Nick was opening head chef at The Crown in Bray. Mary was a core member of the management team at The Hinds Head. Other previous roles include what was The Goose in Britwell Salome (now the Red Lion) and the Fleur de Lys in Dorchester-on-Thames. Nick learned butchery at Crazy Bear Farm in Stadhampton while Mary worked at the acclaimed Nut Tree at Murcott.
“Exquisite food and friendly service.
I love the food here, it’s experimental, divine!”