August 2014 - Anson Bolton -The Millstone Inn, Mellor.

By Lancashirefood
                               
This month our featured foodie is Anson Bolton, talented chef patron of The Millstone Inn at Mellor, a delightful village inn and restaurant with a reputation for amazing local food and a warm "Lancashire" welcome. Anson's style in traditonal "British fare" served with flair and attention to detail. 

The Inn is set in a small village on the edge of stunning Lancashire countryside, were you can enjoy great food, Thwaites beer (brewed locally) and  luxury country house style accommodations.                                                             
On to the crucial questions, I love this bit where we found out more about the person behind the food.
  • What is your favorite cookery or food book or publication ?

When I first started in a kitchen I was brought a copy of the Readers Digest Cookery year in the 80’s, whilst it’s not “on trend” it’s a great guide to what’s seasonal and what you should be using and when.

Another culinary bible is the Practical Cookery a must for any student chef. Its fascinating to see how things have changed, in the 1st editions there were no healthy eating or allergy concerns, the latest edition has calorie counts, allergens awareness and even a DVD! How times have changed. 
Nigel Slater is also a good read with simplistic seasonal dishes.

  • What sentence sums up Lancashire Food to you ?
It’s just proper food done well, forget all this with a twist stuff, Mushy peas are mushy peas if they’re done right you can’t go wrong same can be said about all our other traditional dishes (said in me poshest Bolton accent!!!)

  • If you weren't doing what you do now, what would you like to be ?
I've always thought I’d love to be a postman, just me and a sack of post no worries but my wife tells me I'm not a morning person and I'm not keen on walking so I might have to rethink that one!
  • Which piece of kit could you not do without ?

Not so much a piece of Kit but I'm really fortunate to have a loyal and hard-working brigade of chefs who are great to work with, talented, grafters and we understand each other’s humor (just)
  • Who would join you at your ultimate dinner party and why?
My Grandfather was a caterer and founded Percivals Outside Caterers in Bolton before the war, although he died long before I was born he sounds a fascinating chap. He was also a local councillor and a staunch socialist so it would be nice to have Margaret Thatcher at the table as well to spice things up, then that Dimbleby bloke, the Question Time presenter to put them in their place. Then for the entertainment I’d have Peter Kay doing an American Trilogy duet with Elvis Presley
  • What advice would you give to your younger self ?
I'm not a good listener! I tend to think of something and jump straight in so maybe it’s think things through and listen to those in the know.
  • Describe your style in three words 
Fresh, Honest and consistent
  • What was your latest foodie gadget purchase ?
I'm not really a gadget man….We have all the usual Thermomixer and trendy ovens but you can’t really beat a set of sharp knives.
  • What is your greatest achievement to date ?
I was selected to be part of the crew on the P and O’s Oriana 20 years ago. It’s was a great experience flying over on a private jet to see the ship being built, meeting the Queen at the naming ceremony and lots of corporate lunches. Stressful but worth it.
  • What is the worst mistake you have made ?
Not so much a kitchen night mare but I once manage to lose the Grooms trousers on the morning of his wedding…..long story of mistaken identity in which I gave the trousers to another guest who then set off south to go home! It was my ultimate Fawlty Towers moment.
  • Tell us a secret about yourself ? may be something we wouldn't expect !
As a teenager I was a fanatical Pigeon racer with trophies to prove it.