5 MINUTES WITH THE MILL RESTAURANT & PUB’S AMELIA SHEFFIELD BRAY

Meet Amelia. The restaurant general manager is also an event designer and advocate for local food and beer. 



LOCAVORE FOCUS:

The Mill’s restaurant on the main floor and pub below (along with a large outdoor patio overlooking the golf course) are committed to using ingredients from surrounding farms and producers. They carry the Ontario Feast On designation for serving local food and drink.


“Cobourg is so rich in agriculture. There’s amazing produce from our farmers and two breweries in town,” Amelia says. “Eating local where we can has a tremendous economic and environmental impact.”


HISTORIC CHARM:

The former grist mill is a solid old building that dates back to the 1850s. “Some of the original wooden pulleys are still here, so there’s that sense of nostalgia because we are such an agricultural community.”


ON THE MENU:

Chef Miguel Clarke’s southern take on classic comfort foods, like beef short ribs, schnitzel, and a house-smoked pulled pork sandwich doused in Northumberland Hills Brewery BBQ sauce. “We have the nine-hole golf course and we have really really good food.” A winning combo, Amelia says.


COME FOR SUNDAY BRUNCH:

The fried chicken and French toast is delicious! MillStone sourdough bread and house-battered chicken.


DIETARY BONUS:

Menu items are marked for gluten-free, vegetarian, vegan and 100% Ontario


REASON TO LOVE THE JOB:

The small-town community feel. The regulars become friends, and friends are regulars.