Monday - Friday
Lunch12 - 2
Dinner6 - 9
Lunch12 - 2
Dinner6 - 9
Lunch12 - 2
Dinner5 - 7
Reservations01491 872 829

Latest News

Nick’s kitchen: kale quick-fire Q&A


Kale, it is a superfood or just an alternative to cabbage? Another green vegetable that the kids turn their noses up at? Or a varied green that can be sweet and sometimes bitter? Whether you like or loathe kale, or haven’t yet given it any plate time, we pinned Nick down for his top tips and […]

Nick’s kitchen: mackerel – 3 favourite ways

grilled mackerel

Mackerel sits beautifully in the group of oily fish we’re encouraged to eat on a weekly basis to boost our omega intake and keep our brain cells ticking nicely. You’ll find it fresh on the fish counter, smoked in the supermarket refrigerators and squished into tins perfect for a quick snack on toast. A cheap fish […]

Nick’s kitchen: forced Rhubarb

forced rhubarb

Rhubarb, rhubarb. It’s not rubbish at all, in fact rather tasty when handled well. Here, Nick tells us more about forced rhubarb, what it is and how to work with it to create scrumptious desserts and perfectly balanced savoury accompaniments. What is forced rhubarb? Forced rhubarb is rhubarb that has been grown indoors, without sunlight. […]

How to tart up your tart tatin

tart tatin

Tart tatin appears on menus across the country and hails originally from France, but it baffles some diners. Here, Nick gives us his insider know-how and reveals some of the secrets for making a storming apple pie, French style. What is a tart tatin? It’s a classic French fruit and pastry tart. It’s typically made […]

Ticket to ride: take the train; we’ll pay

Visit us by train and we’ll cover part or all of your train ticket costs (up to the value of £10pp upon production of a valid train ticket). Our brand new offer applies to all dining guests, whether you’re popping in for lunch or dinner. What’s more, we’ll send you off with a goodie bag […]

A year of gin with the Craft Gin Club

Kalevala craft gin of the month for February

As a Christmas gift to our bar team, we presented a subscription to the Craft Gin Club. So every month, through the post, the team receives a new gin. It’s not any ordinary gin though – it’s a craft gin that you’re unlikely to have come across elsewhere (unless you happen to frequent your local gin […]

Yealands PGR – February’s wine of the month

Yealands PGR 2016

We kicked off our 2017 wine dinners with a focus on New Zealand and one of their best known vineyards Yealands. This family run wine estate produces delicious wines that break the mould of any New Zealand Sauvignon Blanc stereotypes. So successful was the wine dinner and so positive the feedback on the wines, we’ve […]

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 […]

Moko Black Pinot Noir: wine of the month, January 2017

New Zealand Marlborough Moko Black Pinot Noir

As Oxfordshire breaks into January with the accolade of coldest place in the UK this winter so far, Dry January is not our answer. We need some warming up. Enter stage left our first wine of the month for 2017: Moko Black Pinot Noir. This largely typical New Zealand Pinot Noir is light yet fruit-packed on […]

Nick’s kitchen: Brussels sprouts – how to get everyone eating their greens this Christmas

Brussels sprouts and sprout tops are available in abundance at this time of year. And while they’re genuinely a stalwart of the great British winter menu, they’re also a bit of a Marmite ingredient – you either love ’em or hate them. That said, I think they get fairly bad press. It’s about time we […]

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