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Quick Bite with Nick Galer, Chef Owner of The Miller of Mansfield

The Woods Foodservice Quick Bite series is a 10-second download from a top UK chef sharing what’s on their plate.

We spoke to Nick Galer, Chef Owner of The Miller of Mansfield, on his career so far and what inspired him to become a chef.

What would you say is the most defining moment in your career?

Tricky question as there have been a few. Starting where we are right now, I would have to say re-opening my business after the first lockdown. Before that, opening the business in the first place with my wife as it has been such a long-term dream for us. Pre that however, working with great people and chefs such as Matthew Tomkinson, for his understated style, friendship and opening my eyes to the industry, and Ashley Palmer-Watts, a true gent and brilliant chef with a calm personality.

What inspired you to become a chef?

A real love for food and interesting flavours. I also always had the ambition to travel to France and work ski seasons.

What piece of golden advice would you give to anyone in the industry who wants to be successful?

Keep your head down, work for the best people you possible can and be the best you you can be.

Any favourite ingredients at the moment or menu trends you are really enjoying?

I’m not really so keen on food trends, I like to keep it seasonal and fresh. We buy the best we can afford. I love the salted butter we make which comes from a herd of Guernsey Cows at Laceys Farm, we get the cream once a week and the whole team enjoy the process.

Favourite dish on the menu that uses an ingredient / ingredients from Woods?

Creedy Carver Chicken, Truffle Spelt, Celeriac & Madeira Chicken Sauce. We use the Sharpham Park Pearled Spelt from Woods, it’s an old world grain with a nice lightly natural nutty flavour. It’s cooked like risotto rice and finished with black truffle and chives.