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 crab and goats' cheese tart or the fantastic ham hock terrine, Savoy cabbage and beetroot which belies its simple description. Pan-fried wood pigeon, lentils and apple makes a wonderful starter, teasing the palate for whatever is to follow.

On the menu for the main course is East coast cod with oxtail, braised potatoes and winter roots or perhaps for something more earthy try confit belly of Dingley Dell pork with cabbage and mash. However, for sheer sublimity of presentation the Denham Estate venison haunch with artichokes and chocolate parfait is right at the top of the list. The Mill believes in its desserts, starting with hot passion fruit soufflé, through iced banana parfait and banana fritters to upside down cheesecake.

Less formal eating commands a button down menu with home made soup, crab cakes with mustard gribiche, peppered cod with onion marmalade, or a char-grilled home salted rib eye and herb butter. Served as a cold dish I can recommend the smoked salmon with horseradish and mackerel, before a descent into dessert decadence with peppered strawberries, balsamic and mascarpone.

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.