THE GOOD FOOD GUIDE READERS’ RESTAURANT OF THE YEAR 2016
Food is at the heart of the Miller experience. Nick’s food ethos is two fold: eat fine food without formality and think of food as more than just fuel. Savour each dish; enjoy and explore each flavour. Nick and his highly skilled team select seasonal ingredients from British suppliers to craft dishes that show off the produce to excite your eyes and woo your palate.
Savour. Don’t devour.
Nibble on home-cured duck loin and freshly baked onion bread drenched in beef dripping. Wind your way through Nick’s signature 9 course menu, one amuse bouche at a time. Tantalise your taste buds if you opt for a la carte or linger over a lunch that satisfies your palate like never before.
Eat. Credentials worth shouting about.
Nick has worked in some of the country’s most renowned kitchens and he takes influence in method and skill from chefs such as Heston Blumenthal and the Roux Scholar, Matthew Tomkinson. Nick says: “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 stirs interest.”
Why. The story behind our food.
The Miller is proud of its award winning food and the Miller kitchen team that produces it. Want to have a look around and meet our chefs? Just ask. Food is a talking point, it brings people together meal after meal, so come and see what we’re doing in our kitchen.
Got a dietary requirement?
We’re on it. We endeavour to accommodate dietary requirements of our dining guests. But if there’s something in particular that you require please let me know in advance to give us the utmost opportunity to provide it.
Want to book a large group in for dinner?
After all we’ve said about food, it would be barmy of us to try to accommodate too many large tables during service. The impact of delivering so many dishes at once has a significant knock on effect on the flow of the kitchen. Ultimately, that means that other tables have to wait longer than we’d like for their food, which isn’t part of The Miller experience.
As such, and we hope you’ll understand, there are some restrictions on the table sizes we can cater for.
- On Friday and Saturday evenings, the maximum tables size is 8
- At other times we ask that tables of 9+ pre-order
- We can only seat tables of 9+ at 6.30pm or 8.30pm
- A discretionary service charge will be added to tables of 7+
For really large tables, it might make more sense to consider a private function. That way, you get our dedicated attention and we can focus solely on you and your meal.