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Seasonal delights at the Old Mill in Berkhamsted

PUBLISHED: 10:17 15 February 2010 | UPDATED: 15:38 20 February 2013

The Old Mill

The Old Mill

FILLETS of gilthead bream with celeriac, apple and parsnip remoulade and roasted new potatoes is one of the star dishes on the new menu at the Old Mill Berkhamsted.

FILLETS of gilthead bream with celeriac, apple and parsnip remoulade and roasted new potatoes is one of the star dishes on the new menu at the Old Mill Berkhamsted.
Other specialities on the extensive list, master-minded by head chef Charlie Barr, include beef Wellington served on a board for two to share with creamy mash, roast root vegetables and beef jus, and free-range chicken in an aromatic broth with wholegrain noodles.
Owner Alan Turthill took over the property, which features a 120-cover restaurant, in 2006. He said, 'We serve our customers food we'd be happy to be served ourselves. That means, among other things, free-range chicken, eggs and pork and 28 day dry-aged Aberdeenshire steak.'

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