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...
by Mary Galer | May 18, 2017 | Nick's kitchen
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...
by Mary Galer | May 18, 2017 | Nick's kitchen
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...
by Mary Galer | May 18, 2017 | Nick's kitchen
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...
by Mary Galer | Mar 1, 2017 | News
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,...
