New lunch menu – October 2017

New lunch menu – October 2017

Since we opened The Miller in April 2014, we’ve offered a set lunch menu. It’s a commonly used restaurant tactic to attract lunchtime eaters to test out your food in the hope they’ll like it and be curious enough to return for a full dining...

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’s kitchen: mackerel – 3 favourite ways

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...

Nick’s kitchen: 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...

How to tart up your 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...

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,...