by Kate Stinchcombe-Gillies | Feb 9, 2018 | Uncategorized
Introducing: cookery demos and lunch If you’ve seen Nick presenting at local food festivals, you’ll agree that he shouldn’t be hidden in the kitchen all the time. With that in mind, as well as bigger list of food festival demos on his list for 2018,...
by Kate Stinchcombe-Gillies | Feb 9, 2018 | Uncategorized
Yay! Imagine our excitement at hearing that The Miller of Mansfield had been shortlisted for one of the specialist awards at the Top 50 Gastropubs – Front of House Team of the Year. We were over the moon! Top 50 Gastropubs The Estrella Damm Top 50 Gastropubs are...
by Kate Stinchcombe-Gillies | Feb 9, 2018 | Nick's kitchen
The game season: when is it? The timing of the game season varies depending on the animals/birds. Traditionally we celebrate the glorious 12th and at this point the bird season kicks off with grouse. These birds are usually fairly expensive and haven’t featured much...
by Kate Stinchcombe-Gillies | Nov 22, 2017 | News
‘Tis the season and so we look ahead to celebrating Christmas with you and your families and friends as well as with our own. Our Christmas and New Year opening hours ensure the bar, restaurant and hotel are mostly open. Although we also ensure that the whole...
by Kate Stinchcombe-Gillies | Oct 13, 2017 | News
In a flash of eccentricity, we’re delighted to announce that The Miller of Mansfield is now a Caveaux de Sabrage. As a member of the Confrerie du Sabre d’Or, we are one of a growing number of caveaux dedicated to the the protection and promotion of the art...
by Kate Stinchcombe-Gillies | Oct 13, 2017 | News
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...
by Mary Galer | Sep 26, 2017 | Nick's kitchen
Sea trout (Crab Tortellini, Rainbow Radish, Avocado Mayonnaise & Crab Sauce) Is sea trout the poor man’s salmon? No! We’re using very high grade wild sea trout at the moment as supply is really good. Lighter pale orange flesh and low fat content. It would be...
by Mary Galer | Jul 31, 2017 | Nick's kitchen
Nick, this is one of your playful, tastebud teasers this summer, where did the idea for beetroot cheesecake come from? Nick: another chef called Graham Garrett (The West House, Bidenham) was the inspiration for this dish. We visited his restaurant and Mary bought me a...
by Mary Galer | Jul 31, 2017 | Nick's kitchen
Nick, we’re familiar with the Gigha Halibut dish of the à la carte main from previous months. It looks like you’ve upped the halibut game a bit and are trying to get people to think about this delicate yet meaty fish a little differently… Nick: Im not sure...
by Mary Galer | May 18, 2017 | Nick's kitchen
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...
