Oxfordshire inn scoops Good Food Guide prize

An Oxfordshire restaurant has been named the best place to eat in the UK by the readers of The Good Food Guide.
Owned by Mary and Nick Galer, The Miller of Mansfield is based in Goring and won the Readers’ Restaurant of the Year Award for its ‘excellent service’ and ‘perfect ambience’.
The husband-and-wife team, who have only owned the restaurant for a year, previously worked together at Heston Blumenthal’s The Crown and The Hinds Head in Bray.
Congratulating the winners, Elizabeth Carter, Editor at The Good Food Guide, pointed to the restaurant’s affordable pricing, which includes an offer of a meal and drink for £12.50.
She said: “The Miller of Mansfield not only offers great food and great value for money but also has a fantastic sense of community. Successful eateries sometimes get so popular they can lose their place in a community, but the Galers cherish their locals with special low-priced deals.”
The awards, which were voted for by 18,000 readers, are designed to highlight independent restaurants which offer local produce, with ten regional winners also being announced.
Around the country, Lunya in Liverpool took the prize for best in the North West, Lockwoods in Ripon, Yorkshire was top in the North East, The King and Thai in Broseley was named the best in the Midlands, and The Gallery in Barry was voted first in Wales.
The best restaurant in Scotland was found to be The Gardener's Cottage in Edinburgh, while James Street South in Belfast was tops in Northern Ireland, The Leaping Hare in Stanton was the best in the East of England, Ben's Cornish Kitchen in Marazion beat the competition in the South West, and Brixton’s Boqueria was handed top honours in London.
Elsewhere in the world of hospitality, one of Michelin-starred Chef Simon Rogan’s team has announced that he is to leave his Executive Chef job in order to go it alone.
Starting out as a Sous Chef at L’Enclume in 2006, Mark Birchall became Head Chef in 2008 before being promoted to the role of Group Executive Chef of Northern Operations for the Umbel Restaurant Group in 2014.
By Owen Mckeon
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