4 minute read
‘O ering the Best Local Produce is Key’
LIFESTYLE & TRAVEL HOTELS & LEISURE DISCOUNT CODE: SUMMER21
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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.
DISCOUNT CODE: SUMMER21 HOTELS & LEISURE
e Mill Hotel
Walnut Tree Lane Sudbury Su olk CO10 1BD
01787 375544 info@themillhotelsudbury.co.uk
www.suryahotels.co.uk/themillhotel/
Garth’s career started in Essex at the ree Rivers Golf Club where he found his love of the industry, and a one-year university sandwich course in hotel management set him on his way to learning about food and beverage plus banqueting at the vestar Langham. Wentworth, a private member’s club hosting some of the world’s top golf tournaments, further enriched his exciting start to work life giving him great grounding.
“It was one of the industry’s leading lights, Willy Bauer OBE, who brought me to Wentworth. e brochure of the place matched the real thing, which really impressed me and I learnt a lot from Willy. He is friendly and open with people but always has great attention to detail. You knew that if there was something wrong in a room, something out of place, he would notice – and you would be sure to know about it at the end of a pleasant conversation, so you found yourself discreetly checking during every conversation with him. He was aware of everything and you had to be the same.”
While at Wentworth, Garth played golf with Ernie Els and met many lm and sports stars. “ e security surrounding Will Smith when he was there to play Tiger Woods was incredible – they really were the ‘Men in Black’.”
It was at this stage that Garth met his Polish wife, Gosia (“my rst and only blind date”, he says) and they went travelling for a year. On their return, London may have again beckoned but instead he went to the Bath Spa Hotel and then to the Manor House, Castle Combe, both in senior management roles.
Closer to home, he opened Milsoms Kesgrave Hall in his home town of Ipswich, helped launch e Northgate in Bury St Edmunds and, more recently, returned to the Hotel Folk group to take charge of e White Lion at Aldeburgh (having also been along the seafront at e Brudenell and e Crown in Woodbridge for them some years before).
Gosia is head of housekeeping at e Crown at Woodbridge and Garth’s 19-year-old daughter, Amy, has also entered the hospitality business with Milsoms. His son, Josh, 16, wants to be a pilot, so is somewhat breaking the mould.
Now somewhat a well-known xture of the Su olk hotel scene, Garth brings a wealth of knowledge and stability to e Mill and, for this cheerful and always learning hotel manager, an opportunity to take the property on its journey.
