The secret here is the charming Victoria, the Duty Manager. She went way out of her way to give me the Cook's tour of this interesting old mill with one of of it's wheels actually working.
We tried their salmon rilletes (Commonly made from pork, the meat is cubed or chopped, salted heavily and cooked slowly in fat until it is tender enough to be easily shredded, and then cooled with enough of the fat to form a paste. They are normally used as spread on bread or toast and served at room temperature, but the fish was nice.) I had hake (a fish I love and never see on menus) encrusted with a mild crumbled chorizo and served with in an olive, pepper and saffron mix and a smoky tomato sauce. My companion had a juicy chicken breast filled with feta,spinach and sun blushed tomatoes. It was served with sauté garlic potatoes and a red pepper coulis.(a thick sauce made from puréed vegetables, but the peppers worked nicely)
Pudding was a rhubarb trifle.
All very good with nice service and they have good rooms as well. read more