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New Head Chef For Oundle Mill

Following a complete refurbishment four years ago, Oundle Mill has established itself as one of the best places to eat in the region, combining great food with a unique ambience created by itslovely setting by the River Nene, the historic fabric of the mill and the stunning ‘rustic chic’ interior. Oundle Mill won Restaurant of the Year at the 2010/11 Northamptonshire Food & Drink Awards and has been awarded 2 AA rosettes.

Oundle Mill’s Head Chef of fi ve years, Jeremy Medley, has recently moved with his family to pastures new in Cornwall, the team at Oundle Mill were sorry to see Jeremy go and they wish him every success in his new venture. The search for a new Head Chef has taken six months as the owners were determined to fi nd exactly the right person to lead the kitchen team and further develop the menus at Oundle Mill; they are delighted to have apointed a brilliant new Head Chef: Gavin Austin.

Gavin brings a wealth of food experience with him. He began his career at The Hoste Arms in Burnham Market, before progressing to London where he worked at the Michelin-starred Chez Nico and L’Escargot. Gavin is very excited about his new role and the opportunity to create Oundle Mill’s new menus.

Gavin’s style of cooking is  to do simple things really well, using great quality, locally sourced ingredients. He is very passionate about food and exploring new ingredients and cooking techniques but is also a great believer in simplicity with the end result being delicious and ‘unfussy’.

Gavin has worked both in a fi ne dining and gastro-pub environment; in the new menu he combines elements of both but with an overall emphasis on deliciousness and informality.

The new menus fi t the restaurant’s brand perfectly - sophisticated, yet simple - rustic, but still stylish. This fresh outlook has also encouraged Oundle Mill to start a new Bar Menu for those who want a quick snack at lunch time or maybe with an early evening drink.

It is very uncomplicated: sausage rolls, scotched quail egg and sandwiches, etc. but like everything Gavin does, the food is of great quality and freshly prepared on the premises.

Affordability is also key - a meal for two at Oundle Mill need cost no more than in a good local pub. You will fi nd something for every occasion from the more adventurous to the tried and trusted.

Starters range from classic favourites, such as North Atlantic prawns with cocktail sauce or Brancaster mussels with cider and parsley-fried bread, to more adventurous selections such as Tempura black pudding with hen’s egg, crisp shallots, bacon and devilled sauce or soused and grilled mackerel with apple, ginger and micro coriander.

Mains include aged rib eye steak and fi sh and chips with mushy peas, lemon and  tartare sauce, but also Denham Estate venison with turnip purée, confi t root vegetables and a Cabernet Sauvignon sauce, or steamed plaice served with herb spaetzle, North Atlantic prawns and lemongrass nâge.

Sunday lunch consisting of great starters, classic roasts and indulgent desserts is priced at £20.50 for two courses and £25.50 for three. You can also enjoy a fabulous afternoon tea for £13.50. For full details of the menus, please visit www.oundlemill.co.uk

Oundle Mill is running a Dine for ½ price offer for lunch or dinner on Mondays during January - a perfect opportunity to try the new menus. For more information or to book, please call 01832 272621.

Oundle Mill, Barnwell Road, Oundle, PE8 5PB
Tel: 01832 272621
www.oundlemill.co.uk