Review on Sheene Mill Hotel and Restaurant
The Sheene Mill Hotel and Restaurant is a beautiful 17th Century Watermill located on the bank of the River Mel. It is owned by Adam Jordan and Serena Saunders, the daughter of the former owner, Steven Saunders Fellow Master Chef of Great Britain and Michelin Star Chef.
The kitchen uses all fresh and locally sourced ingredients as far as possible with an emphasis on buying organic, free-range and home grown produce. Steven's lobster and white crabmeat bisque with Avruga caviar crème fraîche is an excellent choice to open your account, followed by a main course of tagine of Welsh Valley lamb, slow cooked for 4 hours, with preserved lemons, dried apricots, coriander couscous or maybe the seafood bouillabaisse, a classic French fish stew with sea bass, prawns, scallops and lobster, aioli, baguette and new potatoes. To close the show there's warm spiced pears, cinnamon panna cotta and raisin compote or caramelised banana sponge, paired with banoffee sauce, vanilla and praline ice cream.
Backing up the food are zingy cocktails and a well-thought out wine list with several options available by the glass.
Sheene Mill Hotel and Restaurant is also featured in: Michelin Guide, AA Guide
Rate this RestaurantCuisine
International
Chef
Neil Scott
Restaurant Opening Times
Lunch: 12.00 - 2.30pm (3.00pm Sun)
Dinner: 6.30 - 3.30pm Mon-Thu (6.30 - 9.00pm Fri & Sat)
Accepted credit cards
Visa, Master Card