New look for Miller Howe

10:40am Saturday 4th October 2008

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One of the Lake District’s most famous hotels is celebrating the official launch of a fabulous new look.

The completion of the kitchen phase of the refurbishment of Miller Howe marks the culmination of a major overhaul which has also seen transformations wrought in the lounges and, most significantly, in the main restaurant.

Miller Howe – which boasts one of the finest views of Windermere – has been owned for the past two years by North West hospitality entrepreneur Martin Ainscough whose portfolio includes The Strickland Arms at Sizergh, and The Derby Arms at Witherslack, which is also undergoing renovation and is expected to re-open at the end of October.

Miller Howe first made the headlines thanks to its founder John Tovey whose flamboyant interior design style was as much a talking point as his food which went on to put Cumbria on the nation’s culinary map.

However, Tovey’s legendary ‘cherubs’ and the mural which adorned the main restaurant are no more.

“We have been ‘de-cherubed’,” said general manager Nigel Williamson who has been at the Windermere hotel for more than 12 years, serving first under Tovey and now Martin Ainscough.

Martin has scoured the country for antique furniture and decorations as well as contemporary pieces which together have transformed Miller Howe into a hotel more in keeping with the modern age.

“It’s such an eclectic mix but perfect for the hotel,” said Nigel.

And it’s not only the staff who are delighted with the new look … “People just can’t believe the difference. It’s such a fresh, clean look, nothing fussy, just very elegant. It has made us all much more proud of the product in general.”

Also pleased as punch is head chef Andy Beaton who was able to bring his influence to bear on designs for the brand new kitchen.

Barrow-born Andy worked for Raymond Blanc for three years, first at his Brasserie Blanc then gaining a foot in the celebrated chef’s Le Manoir door by working there on his days off.

Andy returned to the Lake District to further his career and has been at Miller Howe for 18 months.

As well as a new look for the hotel, Andy has been responsible for a complete overhaul of the menus bringing much more flexibility to the food on offer.

Gone are Miller Howe’s fixed sit-down-at-the-same-time menus. At lunchtime, for example… Simply Lunch, can be taken on the terrace or in the conservatory, perhaps sautéed Flookburgh shrimps in gin & nutmeg with a mixed cress salad (£8), or pan-roasted fish of the day with potatoes & vegetables (£12.95).

The three-course Luncheon menu (£23.50) might feature a pressing of Cumbrian ham hock, glazed fig & orange reduction (£6); pan-seared pork loin, creamed potato, hot pot vegetables, poultry reduction (£12.95); and a tasting of citrus, lemon pannacotta, mandarin jelly, citrus mousse (£6).

In the evening, guests can choose from the chef’s choice menu at £40 per person (includes canapés); or the a la carte which might feature … Roast breast of quail, pearl barley, carrot & orange puree, red wine reduction (£8.50) Farmer Sharp’s Herdwick mutton, shallot puree, confit swede, braised root vegetables, sweet red cabbage (£19) Grizedale venison saddle, red wine glazed salsify, braised red cabbage, beetroot cubes, port reduction (£19) Commenting on the refurbishment, owner Martin Ainscough, told the Food & Drink: “The work has been done with a respect for the past but also looking forward. Miller Howe has such a tremendous history but we need to move on.

“I feel we have created something that has a light and airy feel which is more in keeping with today.

“The food is more in keeping with today’s tastes too. I hope (because of that) we can entice people back to Miller Howe.”