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 talks to BANBURY LIVING 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.
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.
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.
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.
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 2012?
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.
