The intriguingly called Egypt Mill Hotel, formerly a paper mill, is said to take its name from the immigrants who came from Egypt and settled on the banks of the river, possibly to provide labour for the mill itself. From today's perspective, as well as providing facilities for what are euphemistically called 'functions' in today's terminology, there is eating at two levels, both physically and gastronomically. Down below in amongst the working bits of the mill is the bistro where food of the same idiom, but served more simply is offered to a marginally more relaxed clientele.

Upstairs we have the restaurant amidst a welter of ancient beams, with traditional cooking supplied by Chef Jason Lemming and his hardworking band of culinary brothers (and sisters). A starter here could be the boudin of chicken and herbs served on a chive and garlic pommes puree. A swordfish steak, if not a signature dish, seems to be popular and most, if not all, the fish is brought in by special delivery to ensure maximum freshness. There is a multiplicity of desserts which might lead some to settle for the cheeseboard. Staff are very willing, cheerful and polite. The wine list has certainly travelled round a bit and house wine is at £9.90.