Congratulations this month to Tracy and Paul Topliss of The Mill on Boston's Spilsby Road.

The team behind one of Lincolnshire's most popular restuarants is celebrating three years at the venue this month, with plenty planned for this year including brand new menus, the first wedding receptions at the venue, and the first summer in their new restaurant just down the road.

Despite being just three years old, the venue has already won an award in Lincolnshire Pride's Restaurant of the Year competition 2009, as well as Batemans's Best Pub Food award, and last month also scooped the Boston Business of the Year, judged by Lincolnshire solicitors Chattertons.

The re-opening of the venue in 2009 followed a £1.75m investment in quite a tired venue, and one that was oriented toward a drinks trade rather than attracting diners. The investment has proved worthwhile to say the least.

Tracy and Paul are both from Lincolnshire and worked in Spalding before jetting off abroad for experience in the industry in Portugal and Australia.

They returned to the county to settle here permanently, and discovered the Mill in 2007.

The brewery was, at that time, looking to make the venue its flagship pub restaurant, and with a comprehensive revamp including re-landscaping of the front garden, new kitchen and redesigned restaurant and bar area, became so, very quickly indeed.

"We had free reign over the place, which was great, because we knew exactly what we wanted to create." says Tracy.

The venue features a combination of rich, warm furnishings in reds & purples with traditional oak tables & silverwear and rustic tables and slate flooring in the bar area.

The food also echoes a similar sentiment, and this month, The Mill in Boston unveils its new spring menus with a lunchtime menu which includes a selection of eight starters and lighter options, eleven main course options and an additional choice of salads, steaks and baguettes. Also popular at the venue is a 'Ladies Who Lunch' day every Monday and Wednesday with concessionary menus designed for ladies' groups such as Round Table and Inner Wheel groups.

New to the venue's Spring menus is the Yellow Belly Platter, featuring home-made chutneys and pickles served alongside haslet and locally sourced pork pie & stuffed chine, and a refreshing King Prawn and Scallop Kebab with salad & lemon dressing.

During evening service, patrons can choose from more involved variations of lunchtime favourites and exclusive dishes to evening service, from a 16oz Chateaubriand to our opening spread's featured dish, Lamb Two Ways - a braised lamb and a spring lamb cutlet with honey-roasted root vegetables.

A total of seven starters and 12 main course options are available during evening service, with highlights of the new Spring menus including a Whole Roast Partridge cooked freshly to order and Halibut Steak on a Green Pea & Oak Smoked Salmon Risotto.

Naturally all meals are prepared freshly to order and desserts are home-made too. A good selection of dessert staples include Vanilla Crème Brulée, Chocolate Brownie, and Sticky Toffee & Pecan

Pudding. New for Spring is a Lemon & Lime Mousse and Warm Poached Pear in Mulled Wine.

"It was really important to us that the menus we compiled reflected not just the venue that we've created, but the area itself." says Paul.

The dishes at The Mill — one of Lincolnshire's newest pub restaurants — all feature local ingredients with renowned suppliers including Boston Sausage, Bycrofts Butchers, Peterborough Game and local farmers for all of the restaurant's vegetables.

"It's a formula that works." says Paul. "Good food doesn't need to be complicated, but it needs good quality ingredients, skillful creation and clean presentation."

Also making an appearance this month around the same time as the venue's third anniversary is a revamped wine list. 30 bins and house wines from £10.95 ensure something for ever diner's taste, from a light French Fleurie or weightier New Zealad Sauvignon at £18.95 and £16.95 each to a refreshing Italian Pinot Grigio and French Chablis at £11.95 and £28.95 respectively.

There's also a choice of two champagnes, including a vintage Dom Perignon and reasonably priced Muscat dessert wine.

Naturally, the venue also features Batemans's standard and special edition real ales from the firm's brewery in Wainfleet.

Having already won awards in Lincolnshire Pride's restaurant of the Year competition, Batemans's Best Pub Food award and most recently, Boston's Business of the Year award, the Lincolnshire restaurant has already won respect both with Boston's restaurant-goers and Bateman's itself.

The couple last year took on a second venue, the Ball House, run by manageress Becky Reeson, and have also launched Simply Perfect with Rachel Wilding. This will be the company's first season providing bespoke wedding packages at four venues including the firm's marquee for up to 120 guests.

"It's been an incredible three years." says The Mill's Tracy. "It's been hard work but we're both really pleased with the way the restaurant has been received. We're well thought of and we've had some great feedback about the service and the look & feel of the restaurant being up to the same standard as the food - we couldn't ask for a better compliment!"

The Mill, Boston is one of Lincolnshire's newest pub restaurants, and offers quality home-made food. It is newly refurbished, and now the flagship venue of Bateman's Brewery.