Ed
Care, consistency and pride at every service.
No shortcuts.
“Good produce, a calm kitchen and a plate that means it. That is the whole philosophy.”
As owner and chef, Ed sets the standard at The Old Mill. He is present in the kitchen, tasting, checking and refining — making sure every plate is generous, properly cooked and worthy of the table it reaches.
High standards, without the theatre.
Our food is honest, carefully sourced and cooked with skill. Quality is built through the quiet details: thoughtful preparation, confident seasoning, proper timing and the final check at the pass. Nothing leaves the kitchen unless Ed is happy to put The Old Mill’s name to it.
A place to learn the craft properly.
Ed believes talented people deserve a real opportunity. New and aspiring chefs can learn alongside an experienced kitchen team — building practical skills in preparation, service, organisation and the judgement needed to cook consistently well.
They learn in a working kitchen, but never at the expense of the guest. Every plate is held to the same standard, whoever helped prepare it.
Come and taste the standard for yourself.