News
Here at the Mill house we like to keep our guests updated with the entire goings on. So we will be using this page on our website to let you know about special offers, new menus and any last minute deals. So keep checking back to be sure not to miss out.
Within 5 minutes drive from the Mill House is Daylesford Organic Farm, probably the most famous farm shop in Britain.
Daylesford Farm is one of the most sustainable farms in the UK, located in 2000 acres of beautiful countryside in the Oxfordshire Cotswolds, owned by Sir Anthony and Lady Bamford.
As well as their award-winning food in the farmshop and cafe, there is a host of things to see and do: farm tours and farm walks, a cookery school and organic farm school, plus relaxing treatments at the Hay Barn Spa.
For further information visit: http://www.daylesfordorganic.com/engine/shop/index.html
We expect to be busy during the Alex James/Jamie Oliver music and food Festival which will run from 31st August to 2nd September 2012. The festival is only a short walk from the Hotel so book your room quickly before we sell out!
We are now taking bookings for Fathers Day lunches – Sunday 17th June. £12.95 for 2 courses or £15.95 for 3 courses. Don’t delay in booking your table – if Mothers day was anything to go by, we will be busy!
Due to popular request, please see below for sample menus from our fabulous Restaurant!
Lunch Menu, midweek+sat sample
Evening Dinner Menu sample
Phone 01608 658188 to make a reservation.
If you are already thinking about a Spring Break when the weather starts to pick up then details can be found on our Special Offers page now!
The Mill House Hotel is one of the last independent family owned hotels in the Cotswolds.
Nestling in 10 acres of
lawned gardens this converted flour mill is steeped in history dating back to the Domesday Book of 1086.
Whether you are escaping city bustle for a rejuvenating weekend or simply stretching your legs for an hour or two in the beautiful countryside, the Mill House is the perfect place for relaxation and recuperation.
Here Head Chef Matt Dare tells us about what makes The Mill House Hotel such a special place.
What is your background?
I have spent the last ten years working in some of the best restaurants in the Cotswolds. I spent five years as Head Chef at the Wyck Hill House Hotel and the The Royalist Hotel in Stow on the Wold. I was also Head Chef of the Westcote Inn. My food is cooked using delicious recipes, simple and no frills and I am committed to using fresh seafood and local produce.
Can you tell us a little about the role and what’s involved?
It involves day to day running of the kitchen, also training my team of chefs to work to very highest standards using fresh produce from local suppliers.
What do you love most about the Mill House Hotel and Restaurant?
It’s one of the last family run hotels in the area and is owned by proprietor John Parslow. It has lovely gardens and grounds with an old Cotswold atmosphere. Guests come back time and time again and I have a close relationship with many of our customers.
Who are your inspirations?
Mark Hix – his food is simple and well sourced from the UK and local suppliers and I was lucky enough to work with him in his restaurant, The Hix Oyster & Chop House.
Where do you source your produce?
Alan Cox of Oddington for Fruit and Vegetables, Flying Fish of Looe in Cornwall, Castles of Burford – meat and game plus Organic eggs – Great Barrington.
Are you working on any new exciting recipes this year?
Here at the Mill we are always working on new recipes every day to use the best seasonal produce. Our menus are constantly changing.
Do you have a guilty food pleasure?
I love fresh fish and locally sourced vegetables.
If you could have a famous dinner party who would you invite?
It would have to be Mark Hix, Gordon Ramsay and other top chefs in the UK.
When you get the time to relax, what do you like to do?
I am into extreme sport, I do a lot of mountain biking and snow boarding. I also spend time as much time as possible with my wife Maggie and son Nathan.
Where do you eat locally?
The Kings Head in Bledington, and the Feathered Nest, at Nether Westcote and of course the Mill House Hotel.
Is there a social aspect to working at The Mill House Hotel?
The staff here at The Mill are all great people to work with. Many have long service and we have a happy family atmosphere.
What can we expect from the Restaurant in 2011?
You can expect new dishes as the year progresses. My customers will be able to eat the best possible locally sourced and seasonal produce. We even catch our own crayfish from the Mill Brook stream that runs through the hotel grounds.
