Lancashire Life Lunch - Millstone at Mellor
PUBLISHED: 15:52 15 January 2010 | UPDATED: 22:05 21 October 2015
The good news for customers at the Millstone in Mellor is that the chef-patron Anson Bolton isn't suffering from a seven year itch. <br/><br/>Photography by Kirsty Thompson
The good news for customers at the Millstone in Mellor is that the chef-patron Anson Bolton isn’t suffering from a seven year itch
Anson Bolton jokes that the last time his hotel hosted a Lancashire Life luncheon he had hair. Now, he gets mistaken for Heston Blumenthal, the folicly challenged television chef.
There is a resemblance but while the Fat Duck proprietor cooks with dry ice and vacuum cleaners, Anson leaves the domestic appliances to the house-keeping staff at the Millstone in Mellor while he and his accomplished kitchen team keep it simple and delicious.
He has the sort of memorable name required for a successful television chef - it’s an old German forename, apparently - and he certainly has the quick wit for the cut and thrust of broadcasting.
More importantly, he has the depth of knowledge required for a top chef and a seam of excellence runs through in the dishes prepared at this attractive old inn.
He and his wife Sarah, who looks after front of house, have been there for just over seven years and while many chefs suffer from wanderlust, the good news for Mellor is that chef-patron Anson and the family have happily succumbed to village life in this pretty community.
Their children attend local schools and Anson is well-known among the locals. A group of them even started backing a horse with Anson in its name. The nag lost time and time again.
Losing isn’t something the two-legged Anson is used to.
The Millstone’s enviable reputation for food has attracted two AA rosettes, it was twice named Lancashire small hotel of the year and there is the small matter of a Lancashire Life award.
But, like all good chefs, he cooks for customers not for awards. Part of his success comes from the way he works closely with local suppliers and the specials board showcases the freshest produce available. This, combined with the friendly efficient service was very evident at the Lancashire Life readers’ luncheon.
After some crisp Louis Roederer Champagne and delicious canapés, guests were treated to a creamy Ribblesdale goat cheese terrine with a beetroot relish. This was accompanied by a Villa Wolf Pinot Gris, brimming with fruit and introduced by Thwaites wine expert Cathy Swift.
The main event didn’t have to come far. It was a beautifully roasted rack of Pendle lamb in a mutton broth, which was hearty without threatening to burst buttons. It came with a darkly brooding Crozes Hermitage.
Dessert allowed the kitchen team to show some light touches with a baked tart of custard with berries and Huntley’s ice cream. The Concha Y Toro Sauvignon Blanc was light and fruity.
Mellor is lucky to have this Millstone around its neck.
Millstone at Mellor
01254 813 333