Northamptonshire Restaurant of the Year 2013/2014

Oundle Mill won Restaurant of the Year award in the prestigious Carlsberg UK Northamptonshire Food and Drink Awards 2013/2014 and became the only restaurant to win the title twice. What was already a very successful awards evening for Oundle Mill in October 2013 was then improved further when Head Chef, Gavin Austin, was announced runner up in the Aspire Chef of the Year 2013/2014 competition.

The Carlsberg UK Northamptonshire Food and Drink Awards are aimed at celebrating all that is great about local produce and drink, recognising excellence within the county’s dining venues and rewarding those who work hard within the culinary sector. This year the Restaurant of the Year winner was selected after inspecting more restaurants in the county than ever before, and only after thorough evaluation of the menus and wine list which was followed by a ‘mystery shopper’ and fi nally two independent food expert visits.

Oundle Mill’s Restaurant and Hotel Manager, Paul Richardson, was delighted to win the top award especially as it was for the second time against such tough competition and after trying to build the business back up following the fl oods at the end of 2012. The award is an accolade to the whole team as only their hard work and passion for what they do made this possible.

Head Chef, Gavin Austin, became runner-up in the Aspire Chef of the Year competition where fi ve fi nalists were set a ‘Ready Steady Cook’ style challenge, each being provided with a selection of store cupboard products as well as some key Northamptonshire ingredients and tasked to prepare a two course meal in only two hours. Gavin found it amazing but very challenging experience to compete against the top chefs in the area and was proud to prepare two dishes that represent the style of food served in the restaurant at Oundle Mill using the
best ingredients available in Northamptonshire.

Oundle Mill has something for everyone from the daily set menu, the à la carte, Sunday lunch, afternoon tea as well as a fi ve-course Taster menu priced at £38.50 per person.

In January, Oundle Mill will re-start their Thursdays offer where people can try the three-course Mill menu for £18.95. The great-value set menu will also be available at £3 for a starter, £12 for a main and £3 for dessert. This menu is served Wednesday, Friday and Saturday at lunch times, and Wednesday and Friday evenings from 6pm-7pm.

Sample menu could include Simon Steele’s kale and spinach soup, whipped Wigmore, walnut toast, cider onions; Trendall’s Parma ham, goat’s curd, vanilla plums, pecan praline; breaded Whitby whitebait, Louisiana cocktail sauce; Grange Farm lamb faggot, Colin Mirth’s squash purée, braised Puy lentils, rosemary gravy ; Fisherman’s pie, Parmesan and cheddar crust, seasonal greens; Jerusalem artichoke risotto, baked shallot, shaved chestnuts, pickled apple; Madagascan vanilla rice pudding, Stamford damson jam, damson ripple ice cream; Nana’s apple crumble, vanilla ice cream, custard and Sue’s Celtic Gold, grape chutney, homemade oatcakes.

For more information, to book or to see full menus, please visit www.oundlemill.co.uk

Oundle Mill

Oundle Mill

Oundle Mill

Oundle Mill