Oundle Mill

Set alongside the River Nene on the outskirts of the public school town of Oundle, the building which used to be the Barnwell Corn Mill has taken on a new lease in its 1,000 years of history as a chic restaurant with rooms. Whatever your purpose in coming to Oundle Mill you can hardly avoid being taken over by the combination of a stunning location, sophisticated yet rustic environment, fine food, smooth service and sense of calm.

Oundle is a fine example of an ancient, stone market town and is perfectly situated for diners and guests from Peterborough, Kettering, Market Harborough and Corby as well as the Rutland towns of Uppingham, Oakham and Stamford.

Those who stay will find total luxury, with walk-in showers, vast stone double ended baths that will comfortably hold two, fluffy bath sheets and toiletries by Jo Malone. Italian designed furniture mixes with Bose sound systems and Loewe flat screen TVs, whilst the comfort of 6 foot beds with fully sprung mattresses, goose down duvets and super large pillows and towels will seduce you into slumber.

On matters of gastronomy Oundle Mill is just as uncompromising, and there is a choice of locations dependent upon your mood and purpose. The 'Downstairs' bar offers informality and total relaxation, whilst the 'Upstairs' restaurant extends a change of atmosphere by combining the sophistication of a glamorous dining room with views of the river. But if it is discretion and intimacy that is on the agenda the private dining room extends a welcome.

Head Chef Jeremy Medley has created a menu that offers excitement with a contemporary slant and the Mill Menu achieves with ease the tricky task of satisfying discerning customers without resorting to a menu that is so long as to invite bafflement and a sense of unease.

To start expect to find chicken liver parfait 'bon bons', toasted loaf and pickled cucumber or the fantastic Oundle Mill fishcakes and tomato relish, which belies its simple description. Tempura of asparagus, poached egg and cress makes a wonderful starter, teasing the palate for whatever is to follow.

On the menu for the main course is organic salmon galantine with blue cheese, crisp lettuce and grilled potato, or perhaps for something more earthy try carpaccio of Seven Wells beef with asparagus and Parmesan. However, for sheer sublimity of presentation the turbot in red wine with oyster fritters and clam risotto is right at the top of the list. The Mill believes in its desserts, starting with glazed lemon tart and kiwi sorbet, through warm treacle tart with orange custard to peppered strawberries, balsamic and mascarpone pannacotta.

Less formal eating commands a button down menu with cream of mushroom velouté with grilled bread, pressed terrine of pork with potato and beetroot salad, slow cooked chicken in Parma ham and fondant potato, or traditional local roast beef and all the trimmings. A smoked haddock and prawn pie is recommended before a descent into dessert decadence with steamed treacle sponge with truffle ice cream.

With its wonderful location and facilities it is hardly surprising to find that the Mill is increasingly popular for those seeking something rather different from the average.

For further information click on their elegant Website.