Review on Mill End Hotel

‘There’s something about this place that makes people smile,’ wrote Paddy Burt in the Daily Telegraph. Mill End really is a converted eighteenth-century mill (complete with its original water wheel and the River Teign meandering through the garden) and it sits idyllically in peaceful Dartmoor countryside a couple of miles from Chagford.

Head Chef Darren Knockton draws on local supplies for his classic English menu with modern accents that changes with the seasons.

Mill End Hotel is also featured in: AA Guide

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Cuisine

Modern British

Chef

Darren Knockton

Restaurant Opening Times

Lunch: 12.00 – 2.00pm
Dinner: 7.00 – 9.00pm Mon-Sun

Accepted credit cards

Visa, Master Card

Online Booking Availability for Mill End Hotel

Facilities at Mill End Hotel

  • Childrens menu
  • Alfresco dining
  • Family Friendly

Accomodation

Accomodation is available

Address

Mill End Hotel
Sandy Park
Chagford
Devon
TQ13 8JN

Customer Ratings on Mill End Hotel

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Mill End Hotel Sample Menu

SAMPLE DINNER MENU

TO START

Chicken and Pancetta Terrine - Corn-fed chicken and Capreolus pancetta terrine accompanied by sweetcorn puree, olive beighnets and harissa dressing £8.50

Wood Pigeon - Pan-roasted crown of pigeon presented with char shallot, textures of beetroot and rhubarb, herb jus £8.95

Brixham Crab with Crayfish - Tian of white crab and spiced pineapple salad served with scallion mayonnaise and crayfish samosa £9.50

Brixham Scallops - Seared scallops presented with green apple, chorizo and chickpea roasted in lemon and tarragon butter £8.95

Salmon Gravadlax - Salmon cured in dill and Plymouth Gin accompanied by caper and cornichon purée, sweet mustard dressing and poached quail eggs £7.50

Asparagus and Morels (v) - Poached asparagus presented with pickled morels, Scotch and cured egg and light morel foam £7.50

THE MAIN

Devonshire Beef with Mushrooms - Prime pan-roasted beef presented with corned beef hash, shallots, portabella ketchup and cured vine tomatoes £24.95 (supplement of £3.95 for dinner inclusive guests)

West Country Pork Trio - slow roasted pork belly stuffed with apricots and herbs, home smoked pork tenderloin and sticky pork cheek presented with winter greens and sweet potato mash £19

Creedy Carver Duck - Seared breast, rich faggot of confit leg, duck liver and black olive served with carrot and orange puree, fondant potato and cassis jus £18.50

Loin of Monkfish - Butter roasted monkfish rested on spiced lentils finished with pak choi, tempura prawns and fresh mango chutney £18

Wild Bass - Seared fillet of bass presented with crisp risotto ball infused with lemon, cured tomato and herbs, butternut squash and a rouge pepper tapenade £19.50

The Mill Fish & Chips - Prime loin of cod in light caper and herb batter dressed with pea purée and triple cooked chips simply finished with fresh lemon £14.50

Gnocchi (v) - Tender gnocchi sauté with wild mushrooms served with parmesan, rocket and truffle oil £15

Seasonal vegetables £2.95

New potatoes £2.95

TO FINISH

Dark Chocolate Fondant with black forest sauce, vanilla ice cream and chocolate tuille £8.00

Liquorice Pannacotta - Pannacotta infused with natural liquorice root accompanied by poached pears and blackberries £7.50

Orange Meringue Tart - Crisp sweet pastry filled with orange and vanilla curd, crowned with lemon sorbet, thyme scented meringue and fresh orange finished with raspberries and an orange crisp £7.00

Lemon Posset - Set lemon cream crowned with blood orange sorbet, raspberry jelly and shortbread £7.50

Sticky Toffee - Classic sticky toffee pudding served with preserved fig, Southern Comfort cream and salted caramel sauce £8.00

Cafetière of Columbian coffee £3.50 per person

West Country Cheese Selection
Quicks Extra Mature Cheddar - Made in Newton St Cyres, this traditional cheddar is hand crafted and slowly matured to give a rich rounded flavour. * Winner of World Cheese Awards 2015/16 , Taste of the West 2016 and International Cheese Awards 2016 *

Wild Garlic Yarg - Made near Truro in Cornwall, this unique cheese is wrapped in wild garlic leaves. * Gold Winner the British Cheese Awards 2016. Supergold at World Cheese Awards 2015 *

Dorset Red - Made on Ford Farm in Dorset, this smoky cheese has been expertly smoked over oak chips for a superb flavour. * Supreme Champion at International Cheese Awards 2012, Gold at the Great Taste Awards *

Ticklemore Goats Cheese - This semi hard goats cheese is made on the Sharpham estate near Totnes, with a zesty, subtle lemon flavour. * British Cheese awards Gold 2016, Taste of the West 2016 *

Sharpham Brie - From the Sharpham Estate, Totnes. This Coulommiers style cheese is handmade and has a unique buttery and creamy flavour. * Gold at the Taste of the West 2016, Silver at the British Cheese Awards *

Beenleigh Blue - Made by Ben Harris at Ticklemore Dairy. It has characteristics of a Roquefort with a creamy finish and fantastic flavour. * Bronze at the World Cheese Awards 2012 *

All served with Fudge’s cheese wafers, celery, apple, Devon Chutney and grapes.

3 cheeses for £9.50 or tasting plate of all cheeses including a glass of Port £15.50 (for dinner inclusive guests a supplement of £6 applies).

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Mill End Hotel Christmas Menu

Restaurant menus often vary from day to day, so the above should be treated as examples of what to expect in terms of cuisine and price.

Images of Mill End Hotel

Virtual Tour of Mill End Hotel