Buzzworks presents The Mill House
It’s time for a night out and have some fun. You don’t have to stay in the city to have a good time. I joined up with some other bloggers for visiting The Mill House in Stewarton for a party and party we did!
The Mill House is a restaurant and bar that is part of the Buzzworks chain. If you’ve been to any of their other venues you will know that they are lavishly stylish. The Mill House is no exception, it’s cosy, swish and would suit a romantic meal, as well as a family, get together. It’s one of those places that just clicks with you.
Festive cocktail on arrival, a Merry Fizzmas (Vanilla Absolut Vodka, Chambord, Lemon and Moët & Chandon Champagne) and some delish canapés – haggis gnocchi, chestnut stuffed spring rolls (my fave), and cranberry and goats cheese tarts. Very more-ish canapes, even the goat’s cheese which i’m not always a fan of.
After getting to know the staff it was time to sit down in the private dining area. This would be my living room if I had space (I so really I want to live in a bar/restaurant!).
Our first dish was seared scallop and orange smoked pork belly with smoked carrot purée and bacon crumble. Beautiful. A juicy and meaty scallop with the unusual purée. This worked really well and was a perfectly light starter.
Next up Finnan haddock velouté with buttered leek. Creamy and perfect for this time of year. The velouté made it like a Cullen Skink but smoother. The haddock and leek chunks were tender and Mr Foodie would have loved this.
Roast Highland venison loin, butternut squash fondant, glazed parsnip, port and chocolate jus. The venison was superb. Succulent and tender, served with impeccable veggies. This would be an exceedingly tasty alternative to turkey for Christmas. Full of flavour, yum!
We were stuffed, however, the folks at The Mill House wanted to show off more. So we got to taste samples of their menu, no need to hold us back. Just take a look at the pics below.
Going clockwise above: haggis pakora, warm crumbed goats cheese salad and the house stack.
Clockwise now: Seabass, turkey and steak!
Now mulled wine pannacotta and sticky toffee pudding.
Mr C had a go at the mulled wine pannacotta. A generous layer of mulled wine jelly topped the pannacotta. Not being the biggest fan of mulled wine, he was pleasantly surprised by the subtle flavouring of the topping. The pannacotta itself was done to perfection – nice and firm, with a good ‘wobble’ to it.
We had a really good night and I think I’ll be returning with Mr Foodie to try out some of the menu in the near future. There are plans to open rooms above the restaurant/bar which would make The Mill House a great wee night away!
Menu
Where
The Mill House, 4 Dean Street, Stewarton
How to get there
Railway – the Glasgow Central to Girvan train stops at Stewarton Railway Station. The journey takes around 30 mins. It’s easy to get there from Kilmarnock too.
See Traveline Scotland for details.
Can be found with gin or a pint in hand.
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