Review on The Mill at Gordleton
Stroll from the car park, through the waterside gardens, past exotic trees and shrubs, then over the footbridge towards this 300-year-old converted watermill (complete with its original sluice gates, weir and even a lily pond). In summer, it can feel like heaven, sipping Champagne and dining al fresco on the terraces overlooking the millrace, river and gardens.
Inside, there are two bars and a dining room decorated in a matter-of-fact but stylish manner with lots of wood in evidence. The kitchen aims for accurate flavours and nothing too outlandish: to start there might be something as simple as a salad of avocado, Parmesan, cherry tomatoes and focaccia croûtons or pan-fried scallops with marinated vegetables, coriander yoghurt and chilli jam.
Main courses stay within the realms of, say, fillet of Aberdeenshire beef with wild mushroom cream, potato and onion galette and a rich red wine sauce or pan-fried fillet of cod with basil-scented mash, courgette ribbons and tomato butter sauce. Bringing up the rear, expect straightforward desserts like lemon posset with homemade shortbread.
The Mill at Gordleton is also featured in: Michelin Guide, Hardens
Rate this RestaurantCuisine
Modern European
Chef
Ian Gibbs
Restaurant Opening Times
Lunch: 12.00 - 2.15pm (12.00 - 3.00pm Sun)
Dinner: 6.30 - 9.00pm (6.30 - 8.15pm Sun)
Accepted credit cards
Visa, Master Card, American Express
