The Restaurant

 

With three different dining areas to choose from you’ll be spoilt for choice when deciding where to dine. The Mill Brook Restaurant offers an outstanding A La Carte menu created by Head Chef Matt Dare. With a wealth of experience from working in AA two rosette restaurants, Matt aims, wherever possible, to use local suppliers sourcing the finest possible organic ingredients including meat from Watermoor Meats of Burford and organic fruit and vegetables from A M Bailey of Stratford. Fresh fish from day boats is delivered daily from Looe Harbour in Cornwall.

You can start with Seared Cornish Hand Dived Scalllops, Cauliflower Mash and Basil Oil, Wild Mushroom Soup or Parmesan Ravioli. Then move on to Braised Leg and Saddle of Wild Rabbit with Fondant Potato and Basil and Tomato Jus or Double Baked Stilton Soufflé with Pak Choi & Watercress and Red Pepper Coulis. If you still have room you can finish with Hot Chocolate Mousse, Pistachio Ice Cream or a Cheese Board adorned with local cheeses perhaps washed down with a glass of the finest port from our well stocked bar.

For those of you looking for a lighter lunch, you will be delighted with the two course menu which can be enjoyed in the Mill Stream Bar. This cosy hideaway is very popular on frosty mornings or when rain interrupts a walking excursion - largely due to the warming log fire!

Light snacks and cream teas can be enjoyed in the Cotswold Lounge or, on days that weather permits, on the terrace overlooking the Cornwell Brook trout stream.

Restaurant Manager Tim Harris is new to the Mill House and has quickly built up an extensive wine list consisting of both New and Old World wines. He is always on hand to recommend a wine that will complement your menu choice or just to discuss wine in general. He is dedicated to ensuring that you, as guests, receive the highest standard of service.

Web design by Cotswold Web Services

www.cotswoldwebservices.co.uk