0 August 2014 - Anson Bolton -The Millstone Inn, Mellor.

                               

This month our featured foodie is Anson Bolton, talented chef patron of The Millstone Inn at Mellor, a delightful village inn and restaurant with a reputation for amazing local food and a warm "Lancashire" welcome. Anson's style in traditonal "British fare" served with flair and attention to detail. 

The Inn is set in a small village on the edge of stunning Lancashire countryside, were you can enjoy great food, Thwaites beer (brewed locally) and  luxury country house style accommodations.

                         

                                  

On to the crucial questions, I love this bit where we found out more about the person behind the food.

• What is your favourite cookery or food book or publication ?

When I first started in a kitchen I was brought a copy of the Readers Digest Cookery year in the 80’s, whilst it’s not “on trend” it’s a great guide to what’s seasonal and what you should be using and when. Another culinary bible is the Practical Cookery a must for any student chef. Its fascinating to see how things have changed, in the 1st editions there were no healthy eating or allergy concerns, the latest edition has calorie counts, allergens awareness and even a DVD! How times have changed. Nigel Slater is also a good read with simplistic seasonal dishes.

• What sentence sums up Lancashire Food to you ?

It’s just proper food done well, forget all this with a twist stuff, Mushy peas are mushy peas if they’re done right you can’t go wrong same can be said about all our other traditional dishes (said in me poshest Bolton accent!!!)

• If you weren't doing what you do now, what would you like to be ?

I've always thought I’d love to be a postman, just me and a sack of post no worries but my wife tells me I'm not a morning person and I'm not keen on walking so I might have to rethink that one!

• Which piece of kit could you not do without ?

Not so much a piece of Kit but I'm really fortunate to have a loyal and hard-working brigade of chefs who are great to work with, talented, grafters and we understand each other’s humour (just)

• Who would join you at your ultimate dinner party and why?

My Grandfather was a caterer and founded Percivals Outside Caterers in Bolton before the war, although he died long before I was born he sounds a fascinating chap. He was also a local councillor and a staunch socialist so it would be nice to have Margaret Thatcher at the table as well to spice things up, then that Dimbleby bloke, the Question Time presenter to put them in their place. Then for the entertainment I’d have Peter Kay doing an American Trilogy duet with Elvis Presley

• What advice would you give to your younger self ?

I'm not a good listener! I tend to think of something and jump straight in so maybe it’s think things through and listen to those in the know.

• Describe your style in three words 

Fresh, Honest and consistent

• What was your latest foodie gadget purchase ?

I'm not really a gadget man….We have all the usual Thermomixer and trendy ovens but you can’t really beat a set of sharp knives. 

• What is your greatest achievement to date ?

I was selected to be part of the crew on the P and O’s Oriana 20 years ago. It’s was a great experience flying over on a private jet to see the ship being built, meeting the Queen at the naming ceremony and lots of corporate lunches. Stressful but worth it. 

• What is the worst mistake you have made ?

Not so much a kitchen night mare but I once manage to lose the Grooms trousers on the morning of his wedding…..long story of mistaken identity in which I gave the trousers to another guest who then set off south to go home! It was my ultimate Fawlty Towers moment. 

• Tell us a secret about yourself ? may be something we wouldn't expect !

As a teenager I was a fanatical Pigeon racer with trophies to prove it.

Detail: August 2014 - Anson Bolton -The Millstone Inn, Mellor.

0 Millstone Inn at Mellor

We've been exploring the Lancashire countryside and have finally made our way to The Millstone at Mellor, a delightful country style hotel / inn with a reputation for great local food lovingly produced by the team lead by Anson Bolton.

I follow Anson on Twitter but he didn't know I was visiting until after the visit and we paid for our food, just in case you were wondering and also I haven't been requested to carry out a review.

The Millstone at Mellor is a village inn and restaurant serving the local community and visitors from near and far, housed in a lovely old coaching house the Millstone features both formal and informal dining areas. The emphasis is on hearty freshly produced food which features lots of local seasonal produce. Beef from the Trough of Bowland lamb from Pendle, poultry from Goosnargh and seasonal fruit and vegetables.

The menu is imaginative and extensive enough to have something for everyone, yet not too long that you worry about the freshness of the produce. Anson works with local suppliers to ensure that his "Inn season" specials menu features the freshest local seasonal produce.

Millstone at Mellor is situated in the Ribble Valley (just) and should definately feature on any food lovers list of must visits  if in the area. Another plus point is that this is a Thwaites house, so they have some wonderful lovely locally produced beers on tap, such as Wainwright ( Mr Lancashire Food's favourite) amongst others.

                             

So on to our visit, we arrived for lunch and were warmly greeted and seated in our choice of the informal bar area, the millstone has a lovely homely ambiance and we were soon joined by other diners, in fact by the time we were leaving things were pretty busy.

Having never visited and a little unsure of portion sizes we decided to dive straight into the mains on the daytime menu, although we were sorely tempted by the "Inn season" specials menu which sounded delicious. Intrigued by the fish finger bap on the menu,  I ordered this as my main course, where as Mr Lancashire Food plumped by the Bowland steak, kidney and Thwaites Wainwright ale pudding.

I loved my fish finger bap, homemade golden battered goujons of fish served on a soft bun,with little gem lettuce and Caesar dressing and capers ,with a wrapped lemon on the side, the dish was also served with thick cut chips and a dinky little dish of homemade potato salad. £7.95

Mr Lancashire Food's pudding was accompanied by chunky chips, proper mushy peas and ample quantities of gravy . £11.95

We both loved our mains, proper chips and great tasting fresh British food, I was particularly impressed by the potato salad, the best I have had in a long time. For afters we initially had decided to share, but on reading the tempting sweets menu, I ordered the apple and plum crumble which was served with local Huntley's ice cream and double cream. Mr Lancashire Food ordered the ice cream sundae, when it arrived he was taken back to his childhood, this was a proper sundae, three flavours of ice cream, whipped cream, toffee sauce and all topped off with a billowing marshmellowly meringue.Both £5.95 a portion.

What a great experience we had and good value too for the quality of food we received, I would whole heartily recommend a visit.

Detail: Millstone Inn at Mellor