I’m fully aware of the fact that Shipton Mill is in Gloucestershire rather than Bristol…but this tour will be leaving from Bristol and headed up by head chef Louise McCrimmon from the Second Floor Restaurant at Harvey Nichols, with Louise and her team also preparing a special post-event dinner on the day…
Situated in Long Newnton, near Tetbury, the grain ground at the mill is used to produce organic and wholemeal flours that are respected and used by bakers all over the country, and local bakers Hobbs House Bakery and The Bertinet Kitchen are both users of Shipton Mill flour.
The mill visit on Thursday, June 23rd will be followed by a Champagne reception by the river, before guests are treated to a dinner prepared by Louise and her team.
For more information and to book, call the Second Floor reception on 0117 916 8898 or email reception.bristol@harveynichols.com.