Restaurant at The Stone Mill Reviews

The Stone Mill ticked all the right boxes. All round the service was excellent, friendly and very helpful - they knew about the food, and even gave us the recipe of one dish we liked very much. The food was excellent and portions were more than adequate, even for someone as greedy as me. The peanut butter ice cream was so good it almost bought me to tears. Having been to restaurants in London where you pay over the odds for a meagre meal, plus vegetables, this place reinstalled our faith in eating out. We paid c. £35 a head for 3 courses, wine and a beer, would definitely go again, and hope they start selling their ice cream online.

Well, we had heard that The Stone Mill was a great restaurant to eat out so we decided to give it a try, and we were far from being disappointed. The service was excellent with smiling faces and helpful staff right from the beginning. The food was excellent with a wide ranged menu, and exceptional quality. This is definitely a place to eat out. Personally I would recommend The Stone Mill to anyone who loves great service, a great atmosphere and most of all exceptional food. Thank you Stone Mill.

The web-site looked interesting, as did your review, so we booked in for 1.45pm Sunday lunch, arriving at about 1.30. Order not taken till about 2.10 and served about 2.30. Female staff very pleasant, the men not so good! Sunday Roast was good, which I had, two others in party of six had a la carte, and seemed happy but they always are. However, roast more expensive and in my opinion not as good as 'Caesars Arms' at Creigiau. Main complaint however was the desserts, at 5.95 pounds, one being apple bramley tart the size of a small mince tart, plus a dollop of sorbet and another of mousse? Not great value! The second was pancakes, which were far too thick. Not worth the fifty mile trip from Bristol. Back to Caesars Arms.

Very bad dining experience at the Stone Mill. Disappointed by the attitude of the proprietor, who seemed unable to deal with a large group of 17 and was disinterested in customer service, and dismissive of our complaint. Vegetables sparse and undercooked, desserts not as described, and one was not even served, but left in kitchen. Not good value for money and would not dine here again.

Despite the fact that it's only four miles from my home in Monmouth, I had not visited the Stonemill before and had only heard of it through reputation. Arriving at the restaurant immediately made me feel that I and my party were in for something special: a great location, superb hospitality and something of a feeling that - despite its proximity to Monmouth - we were really out in the middle of the countryside.

Service was good from the start, with a warm welcome and an excellent selection of drinks from the bar available [try the Swedish orange juice if you fancy something soft.... not just for the taste but for the surprise that the Swedes seem to be responsible for one of the tastiest orange juices on earth!]

Surveying a menu gives one, in a good restaurant, a feeling of excitement over what's to come and The Stonemill doesn't disappoint. Plus, one gets the chance to take in ones surroundings more fully and a 16th Century barn with authentic beams and vaulted ceiling is a damn fine place to take in the view, especially when surrounded by such excellent aromas wafting up from the kitchens.

To the meal: I started with the Goujons of Cod with a chilli and coriander dip, which arrived splendidly displayed and didn't hang around on my plate for long either. Beautifully cooked, moist cod with a dip that was subtle but with a kick that let you know there was chilli present but that didn't leave your mouth rushing for the water jug.

Main course: being a fan of locally reared beef, it had to be the Fillet of Welsh Beef with celeriac rosti, spinach and wild mushrooms [with a side order of honeyed parsnips.... I had a bit of an appetite on me for a sort of 'roast dinner but not on a Sunday']

The beef was cooked to perfection [I asked for it medium cooked] and the celeriac rosti [something I would not, despite being a halfway decent chef myself, have cooked at home] formed a perfect counterpoint to the beef in every way.