Meet Lewis Mill, Head Chef at Eversfield Organic’s The Ring Of Bells in beautiful North Bovey – Eversfield’s second wholly organic inn along with Dartmoor Inn, Merrivale.
Southwest born and bred, Lewis has worked in the local culinary industry for over 15 years, and has a wealth of experience matched only by his endeavour to source ingredients locally and transform them into memorable dishes packed with provenance. We caught up with Lewis to ask him about his career so far…
What prompted you to become a chef?
Being in a kitchen has always been second nature to me. From as early as I can remember I was in there helping. This is where I began learning the trade and slyly backhanding my fair share of trimmings!
This early experience nurtured my love of food. Being a Bristolian, I’ve always wanted to incorporate my pride in the stunning south west into the food I create. Having the licence to do so at The Ring Of Bells makes the hard work worthwhile.
What has been your greatest achievement/proudest moment in your career?
I’d have to say my proudest moment would be the re-opening of The Ring Of Bells. Having been approached by Mark Bury, Eversfield Organic founder, with his plans to bring the well-loved local inn back to life, seeing months of hard work come to fruition at our launch event was satisfying to say the least.
Doing this alongside my wife Fran has also made it extra special. We can be a great team when we want to be!
What makes Devon such a great place to work as a chef?
Firstly, the commute to work. I’m lucky enough to drive across Dartmoor each day on my way in, where the only traffic I encounter seems to be ponies cows and sheep.
Of course, I can’t forget about how lucky we are to have all this delicious produce right on our doorstep. This includes the grass-fed organic beef that headlines our offering at The Ring Of Bells, sourced from Eversfield Organic’s own heritage Aberdeen Angus herd.
Where would you go to dine out on a night off?
Fran and I love visiting the Dartmoor Inn, Merrivale when we’re after a date night with some added theatre. Our good friend, Frankie, has mastered the open ox grill that he uses to sear the steaks. A truly unique dining experience.
Another popular option when the kids are in tow is Church Lane in Tavistock. They offer an authentic Mediterranean menu with delicious freshly made pizza.
What is your favourite Devon ingredient/product to use in your dishes? And why?
It’s hard to look past our organic Aberdeen Angus Rump steak. Every bite is packed full of flavour, so it makes me look like a minor genius when it’s served.
An honourable mention to our hand dived scallops. These make a sweet and juicy starter. Crucially, they are ethically sourced in the waters of South Devon, a matter of miles from our own Inn.
It’s in our DNA to ensure everything we serve is traceable, sustainable, and organic.
To find out more about Eversfield Organic’s The Ring of Bells Inn in North Bovey and Lewis’ fabulous menus CLICK HERE.