The owners of Bathampton Mill believe there's no better way to relax than to enjoy good company, great food and drink alongside the water. They provide diners with a stylish and modern dining experience with fresh food and warm hospitality. With log fires and cosy corners, guests can spend some indulgent time at the Mill and are encouraged to apply selective thought to everyday life.

One can relax outside on their beer garden benches that accommodate more than two hundred or dine al fresco. The wine list has an even balance of New and Old World wines with a variety of styles to choose from different beers as well as several wines available by the glass. The choices are simple, built round tempting steaks, spit roasted meats, seafood, salads and pastas.

To set the right note of fashionable sociability there are sharing plates, antipasti of dolcelatte, Italian meats, marinated vegetables and warm stone-baked flatbreads, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with flatbreads.

Amongst the appetisers there is always freshly made soup; the like of lamb koftas with mint yoghurt, kohlrabi, cumin and carrot salad, or gambas with rocket, garlic aioli and rustic bread are also to be found. Look, too, for scallops in the specials section.

The salads which offer dishes such as prawn and avocado, pecans, mango and bacon with orange and pomegranate vinaigrette are well received.

These days no self-respecting gastropub can afford to be without its pizza range; expect to find a classic margherita of pomodoro, mozzarella, cherry tomatoes and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or the piccante with pepperoni, chorizo, tomato and jalapeños.

Pastas include linguini, tiger prawns, crab, chorizo, chilli, tomato and white wine, and tagliatelle, slow cooked Bolognaise and parmesan. For the big event there is always a spit chicken with lemon, garlic, thyme and frites. The battered haddock with frites, tartare sauce and minted mushy peas is popular, a sign of the times and improving taste in eating. The roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes is worth trying too. For hearty eaters there are rib eye and fillet steaks or blackened cod fillet, egg noodles, pak choi, mango and chilli salsa.

A wide range of supporting dishes includes carrot, cumin, orange and chilli salad, and cabbage, leeks and peas. For desserts choose between a treacle tart with crème fraiche or sticky toffee pudding with vanilla ice cream. There is also a selection of cheeses to set the buffs alight.

More information, including full menus, is available on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.