Restaurant
Food worth the drive out of town
One kitchen, one menu, changed every six weeks around what the farms nearby are actually picking.
On the menu now
Dishes people come back for
Recommended
Slow lamb shoulder
Six hours in the oven, served with last season’s preserved lemon.
£24
Cider-braised pork
From a farm four miles up the valley, with cabbage and mustard.
£21
Wild garlic gnudi
Picked along the canal path in spring, frozen for the rest of the year.
£18
Panoramic photo 21:9
The mill
A working mill until 1974
The building ground flour for two centuries and stood empty for thirty years. We kept the beams, the stone floor and the draught, and added a kitchen.
4.9 / 5
★★★★★
Based on 187 reviews
Worth the taxi from Bath. The lamb is the best thing I have eaten this year.
★★★★★ — Helen Rutherford
Short menu, everything on it good. That is rarer than it should be.
★★★★★ — Dan Okonkwo
They told us what was picked that morning. You can taste that they meant it.
★★★★★ — Sarah Pryce
Spring menu
The new menu lands on 1 April
Twelve dishes, five of them vegetarian, built around what the farms nearby are picking this month.
Arrange a visit
Book a table
We take bookings up to eight weeks ahead. Friday and Saturday evenings usually go within a fortnight. Walk-ins are welcome at the bar until nine.
