This month we\u2019re enjoying delicious dining courtesy of Bex Goddard and the team at The William Cecil\u2019s Milly\u2019s Bistro, where a sunny terrace, horsebox bar and a wonderful summer menu awaits<\/p>\n\n\n\n
What\u2019s the difference between a boss and a leader? A\u2008pretty good definition is that the former dictates and the latter empowers. Bex Goddard, for example, has been with Stamford\u2019s William Cecil for a couple of years now and has since taken over as Head Chef, working with a team of eight chefs and three kitchen porters.<\/p>\n\n\n\n
We\u2019re sitting in the sunshine just next to the hotel\u2019s dining terrace and its lovely soft seating area, adjacent to the horsebox which serves as the hotel\u2019s quirky outside bar in the summer months. I\u2019m effusive, given how busy she must be. But actually, it\u2019s all under control.<\/p>\n\n\n\n
\u201cWe\u2019ve a really good team, we\u2019re all really close and I\u2019ve been cooking less and less since becoming Head Chef,\u201d she reflects. \u201cI\u2008do still cook, of course, but the team are so good we can ensure that whoever\u2019s in the kitchen each dish will be consistently created and presented.\u201d<\/p>\n\n\n\n
\u201cIt\u2019s a pleasure to work here and I\u2019m really lucky. Stamford is a fantastic town with people who really appreciate when effort has been invested in dishes. We\u2019ve some really lovely customers, a great team and lots of local ingredients.\u201d<\/p>\n\n\n\n
Aside from the team, and the happy customers and even a bit of sunshine, there\u2019s yet another reason to celebrate, because at the recent Destination Lincolnshire Tourism Excellence Awards, The William Cecil won the Best Hotel category for 2025\/2026, and will now go through to the national Visit England awards as a contender for national recognition too. <\/p>\n\n\n\n
The hotel was created in the 18th century by consolidating three private houses, opening as a hotel and later coming into the custodianship of The Woodford Group who had a vision for creating a comfortable country house hotel with bags of character and with a wonderful bistro at its heart.<\/p>\n\n\n\n
Milly\u2019s Bistro was created in 2024, its namesake being Mildred Cooke, the wife of the first Baron Burghley. The building is also part of the Burghley Estate and is a stone\u2019s throw from the Bottle Lodges entrance.<\/p>\n\n\n\n
With its 24 bedrooms and a reputation as an incredibly popular venue for weddings and other celebrations, The William Cecil really shouldn\u2019t be overlooked as a standalone restaurant welcoming in non-residents too.<\/p>\n\n\n\n
Likewise, the welcoming terrace is available for those who want to soak up a bit of Stamford sunshine and enjoy a glass of wine or a G&T without necessarily dining. <\/p>\n\n\n\n
We wouldn\u2019t recommend that though, as you\u2019ll be missing a treat. Bex and the team work alongside Liam Goodwill who is the company\u2019s Executive Chef, overseeing all three of the group\u2019s venues, to curate menus which are well executed, beautifully presented and above all, absolutely delicious.<\/p>\n\n\n\n
Dining takes place courtesy of a daytime menu offering with a set lunch option offering two or three courses for \u00a322 and \u00a327 respectively, or \u00e0 la carte dining. Then, in the evening, the \u00e0 la carte menu provides a choice of small plates \u2013 ideal for grazing in the evening sunshine \u2013 plus five starters, six main courses and a choice of sides. <\/p>\n\n\n\n
Pudding wise, you\u2019ve a choice of four desserts, or a cheese board option serving Driftwood, Westcombe Cheddar and The Duke. <\/p>\n\n\n\n
Local ingredients are favoured where possible but the team are happy to look a little further afield for quality and consistency. Butchery is sourced from Owen Taylor, who are more than a century old and value high-welfare beef, pork and lamb raised in and around Lincolnshire and Rutland.<\/p>\n\n\n\n
Fresh fish is delivered daily by Richard Wragg of Fish Rich, whilst Bex and the team use a few suppliers of veg and fresh produce, as well as capitalising on the kitchen garden at The Bull & Swan, just down the road which provides herbs, summer salad leaves and edible flowers. Other local suppliers include Hambleton Bakery who provide artisan breads including their flagship sourdough, plus Stamford\u2019s artisan fromager Rennet & Rind. <\/p>\n\n\n\n
In terms of the dishes themselves, each one has a halo ingredient which any other elements are designed to enhance. This ensures dishes have an element of depth and creativity, but remain unfussy.<\/p>\n\n\n\n
The Bull & Swan\u2019s remit as a traditional English pub has afforded Milly\u2019s Bistro the chance to go a little more upmarket with its dining out offering. During our visit, highlights included the sort of lighter, fresher dishes bound to appeal to diners in summer. Examples include sea trout, cod and confit duck leg main courses, and starters of half-shell scallops with Rockefella butter.<\/p>\n\n\n\n
A\u2008recent addition to the puddings section of the menu is a tart of the day \u2013 treacle during our visit, thank you very much \u2013 served with a good vanilla ice cream.<\/p>\n\n\n\n
To accompany your meal there\u2019s a choice of over 40 bins of wine by glass and bottle, as well as four exceptional Bordeaux Cellar examples topping out at \u00a3140 for a 2012 Ch\u00e2teau Cantenac Brown, 3\u00e8me Cru Class\u00e9, Margaux. There\u2019s a choice of real ales and local spirits too.<\/p>\n\n\n\n
In terms of atmosphere, there\u2019s plenty. Candles on the table, lovely white linens with royal blue ticking stripes and a choice of the smart bar with its lofty ceiling and huge fireplace or the garden room in which to enjoy dining. <\/p>\n\n\n\n
If you\u2019re doing so on Sunday, the restaurant\u2019s lunchtime offering is super, including a roast sirloin of beef with horseradish hollandaise, Cotswold White chicken or slow-roasted <\/p>\n\n\n\n
loin of pork, served with braised beef-stuffed Yorkshire puddings, hispi cabbage and roasties, plus cauliflower cheese, carrot and swede, with two or three courses available for \u00a335 or \u00a340 respectively.<\/p>\n\n\n\n
What\u2019s nice about The William Cecil and The Bull & Swan, just down the road, is that they cater for those seeking really good \u00e0 la carte dining but also traditional yet exceptional pub dining. Common to both places, though, is exceptional service, a warm and welcoming feel, and an obvious desire to give diners a really good experience. We\u2019re very happy to recommend both dining rooms this summer!<\/p>\n\n\n\n
Milly’s Bistro, The William Cecil, High Street, St Martins, PE9 2LJ. Call 01780 750085 or see www.millysbistro.co.uk.<\/strong><\/p>\n\n\n\n