Meet our team
Welcoming you to The Millstone at Mellor is our highly experienced team who are passionate about making your stay memorable in every way.
Chef Patron –Anson Bolton
Anson’s interest in all things culinary started at an early age when he worked in his Uncle’s restaurant – and soon decided that prepping vegetables was much more enjoyable than scrubbing pans.
His formal training was at Bolton College, but Anson credits a lot of his learning and development to the time he spent working on international cruise liners. One of the memorable moments was on the Oriana’s maiden voyage when he was privileged to work alongside Anton Mosiman, who was a consultant chef for the group. Anson recalls one ‘touch and go’ moment – “ as a young sauce chef, under immense pressure, I thought I’d save time by cooking the calves liver early. No sooner was it on the grill than the man himself strolled in to the galley. Expecting a good ticking off, I panicked and removed the calves liver from the grill. Mr Mosiman walked by and put his arm around me with the words ‘ well done Chef cooked to perfection’ – little did he know!”
Anson and his team were awarded 2 rosettes at The Millstone in November 2003 and have retained them ever since, which is great mark of the consistency in food quality and service.
His bible is the Readers Digest Cookery Year, not for the recipes though – it’s all the information on the seasonal produce it contains. Using local and regional items throughout the menu, Anson’s style is traditional British fare. One of the Millstone’s best sellers is the Deep Fried Haddock in Lancaster Bomber Beer Batter served with mushy peas, home made Tartare sauce and thick cut chips.
JOIN THE TEAM
It takes a special kind of person to work at The Millstone, so if you think you’ve got what it takes to join our team, click here.