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DISCOVER THE WATERWHEEL AT QUY MILL An outstanding dining destination and hotel, this local gem is an old favourite with a new lease of life
like to give opportunities to kids like myself who are struggling to find their place in the world,” he explains. “Kitchens can be fast- paced places, but they are also families, and can really give people a sense of belonging. I believe it’s important for a hotel like Quy Mill to be part of the community.” During winter, you can enjoy indulgent, hearty fare, sure to warm the soul and cheer up the dreariest of days. “I love homely dishes and comfort food. Plates to enjoy with a full-bodied glass of red and a roaring fire,” enthuses Karl. “I’m keen on long, careful cooking – a good example is a great slow-roasted lamb belly dish with potato dauphinoise we’ve got at the moment. It’s so popular, I don’t think we will be able to take it off the menu!” As well as decadent dinners, Quy Mill also serves traditional afternoon tea, plus a fantastic Sunday roast. If you do fancy indulging in a few glasses of red, the beautiful bedrooms will be ready to welcome you for a night of luxury… Quy Mill Hotel & Spa, Cambridge Church Road, Stow-cum-Quy, Cambridge CB25 9AF 01223 293383, cambridgequymill.co.uk
he new year is the perfect time for a bit of comfort and repose, and there are few better places to indulge than at Quy Mill Hotel
TAKE A MOMENT Along with the delicious food (below), enjoy some luxurious treatments at the Imagine Spa – for total rest and relaxation
& Spa. Nestled in the Cambridgeshire countryside, just a ten-minute drive from the city centre, this prestigious retreat boasts a state-of-the-art spa and collection of beautiful bedrooms, making it a perfect spot for a minibreak. A big draw for the hotel is its celebrated, two AA Rosette restaurant, which features a working waterwheel at its heart. Head chef Karl Blackmore has created a menu showcasing fabulous produce and a blend of styles, for a deliciously eclectic result. “I suppose you could call it fusion: I like to try new things and be creative, especially if I can use home-grown veg or home-reared meats,” he says of his cooking philosophy. “I’m a huge fan of spices and pickles, too, and love the flavour spice can bring to a dish.” His vision for the restaurant is twofold: to place it firmly on the local dining map and elevate the food offering further – but also to give something back. “I would also
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