HOTELS & & LEISURE LIFESTYLE TRAVEL
DISCOUNT CODE: SUMMER21
‘Offering the best local produce is key’ Garth Wray, the new General Manager at The Mill Hotel, talks about his plans for the beautifully converted watermill and why ‘local’ is at the heart of everything. The Mill Hotel, Sudbury, Suffolk
Locals and visitors may not be aware a mill has stood on this site for at least 1,000 years – it is mentioned in the Domesday Book of 1086, and probably dates back to the Saxon origins of the town. Behind The Mill, on the other side of Walnut Tree Lane, the ground level rises steeply to the site of a Saxon settlement. Stretching away below The Mill is Freemans Great Common which was given to the town by Richard de Clare in 1260 a nd where cattle still graze in the summer months. There’s no denying its superb location overlooking Sudbury’s ancient water meadows, says new General Manager Garth Wray. “It’s been successful as a hotel looking after residents and
guests, as well as our local people. I’m a big champion of local produce and working with Suffolk and Essex producers so we will try and get more involved with the community,” he says. “It’s exciting here, there’s so much potential…the beautiful setting and being on the edge of a lovely market town, this hotel has so much going for it.” Since he took over at the start of November, Garth and his team have used the lockdown to carry out a deep clean and refresh the rooms. “There are some very characterful bedrooms and we have added some finishing touches to reflect life in Suffolk...some pictures plus books and magazines,” he says. The whole hotel has been redecorated during the lockdown giving it a really nice fresh feel. “I have plans for the food offering and
have been talking to some chefs about an idea…watch this space, as they say. “What I can say is the menu will be reasonably priced, offering the best local produce – really good food, done well. We are using local butchers and local fresh vegetables wherever we can. “Already we have Nethergate Brewery’s ales, Edmunds Cocktails and Paddy and Scott’s coffee for our drinks offering.” A quick perusal of the current menu shows a local influence. Anyone for Suffolk Pork Tenderloin (a sharing dish for two), Locally Grazed and Sourced Prime Sirloin Steak or Nethergate Beer Battered Fish and Chips? Oh, and The Mill Rarebit boasts Stokes real ale chutney. Expect these regionally based dishes to remain but perhaps watch out for some interesting Pan Asian cuisine being added to a split menu.
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