Want to put a face to a name?
Gareth Penny, General Manager
Heading up 'Team Mill', Gareth has a long and established career in hospitality and catering, having spent a number of years working at Buckingham Palace. He's married to Helen and Dad to Digger (the dog).
e: gareth@themillatleighton.com
Q. Have you always worked in hospitality?
A. Yes, I've always worked in hospitality.
Q. If you were stuck on a desert island, what would be the first dinner you’d ask for once you were found?
A. Fillet steak!
Q. What’s your ultimate food dislike and why?
A. Squid in black ink... it's like rubber!
Q. What’s the one most memorable thing (that you can divulge) about having worked at Buckingham Palace?
A. Travelling with the Royal family on the Queen's flight!
Q. Do you like to cook, and if so what’s your ‘signature’ dish and why?
A. Sea Bass
Q. What’s your favourite drink, and why?
A. The Mills HPA - it's like milkshake!
Q. What one kitchen gadget couldn’t you live without, and why?
A. A knife sharpener.
Q. What did you dream of becoming when you were a child?
A. A pilot
Q. What’s the best thing about working at The Mill, and why?
A. The landlord... need I say any more!
Q. What three words would your colleagues use to describe you?
A. 'Fabulous', 'Number One' and 'Cool'
Q. Do you have any hobbies?
A. My passion is to sail, there's nothing quite like it!
Q. If you could travel anywhere, where would you pick?
A. New Zealand.
Hannah Ratcliffe, Assistant Manager
Having recently completed her personal service licence with flying colours, Hannah deputises for Gareth and is our acting manager on Gareth's days off.
Q. Have you always worked in hospitality?
A. I started working in the hospitality industry when I was 17, and have continued to work in the industry between college and university ever since. Fresh out of university, I began working at a boarding kennels and then the opportunity came up to work at The Mill.
Q. If you were stuck on a desert island, what would be the first dinner you’d ask for once you were found?
A. There is a gnocchi dish that I occasionally make, and I would want to have that as my first dinner.
Q. What’s your ultimate food dislike and why?
A. I don’t like olives, I think they are quite bitter.
Q. Do you like to cook, and if so what’s your ‘signature’ dish and why?
A. I do enjoy cooking at home, and was always cooking at home with my Mum when I was growing up. My signature dish would be the gnocchi that I make, because it is such a quick and easy recipe, and it tastes delicious.
Q. What’s your favourite drink, and why?
A. My favourite drink is a rhubarb gin and lemonade.
Q. What one kitchen gadget couldn’t you live without, and why?
A. I probably wouldn’t be able to live without a hob, as I wouldn’t be able to cook my gnocchi.
Q. What did you dream of becoming when you were a child?
A. When I was young I always wanted to work at a safari park, I have always loved animals.
Q. What’s the best thing about working at The Mill, and why?
A. I really enjoy working at The Mill because our team is like a family... we all get along so well and it's a really nice team to be a part of.
Q. What three words would your colleagues use to describe you?
A. 'Leader', 'Bubbly' and 'Fun'!
Q. Do you have any hobbies?
A. When I’m not working at The Mill, I help my Dad on the farm, or I'll be baking and cooking with my Mum.
Q. If you could travel anywhere, where would you pick?
A. I have always been interested in Egypt since I can remember, so I would love to go there.
Ethen Hodgson, Chef
Ethen joined Team Mill at the end of 2021. He is the chef behind our delicious puddings, so if your waistband has been recently expanding, you now know who to blame!
Q. Have you always worked in hospitality?
A. I have always worked in hospitality, in fact, I've been working 'in the kitchen' since I was 15!
Q. If you were stuck on a desert island, what would be the first dinner you’d ask for once you were found?
A. If I’d been stranded on a island the first meal I’d ask for is one of Josh’s Sunday roasts in a Yorkshire pudding wrap with a side of chips!
Q. What’s your ultimate food dislike and why?
A. I don’t really have any food dislikes, I’m very adventurous my food which I suppose is a good thing being a chef!
Q. Do you like to cook, and if so what’s your ‘signature’ dish and why?
A. Obviously I love cooking! My signature dish is to cook is a dairy free three cheese 'Mac and Cheese' with a bread crumb topping... It's a recipe that I put together myself to cook a cheesy meal without the dairy, perfect for all the vegans and anyone with a dairy intolerance.
Q. What’s your favourite drink, and why?
A. Guinness, 'good things come to those who wait'… it’s a great slogan!
Q. What one kitchen gadget couldn’t you live without, and why?
A. I couldn’t live without kitchen timers - I have no body clock, so it would be very tricky to do my job without them!
Q. What did you dream of becoming when you were a child?
A. When I was a child I wanted to be postman as they walk all day, get plenty of fresh air and I’d thought I’d look cool in the cargo shorts! I still think I’d enjoy it if I wasn’t a chef.
Q. What’s the best thing about working at The Mill, and why?
A. One of the main things I really enjoy about working at The Mill is the team, everyone is so friendly and kind... it's a lovely group of people to work with.
Q. What’s the most bizarre thing you’ve ever been asked for whilst working in the hospitality sector?
A. I once got asked for salted melon. I thought that was a very strange request until I tried it and realised the customer was on to something weirdly tasty, a bit like melon and Parma ham I suppose!
Q. What three words would your colleagues use to describe you?
A. I’d hope that three word the team would describe me as would be 'Eager', 'Professional' and 'Fun'!
Q. Do you have any hobbies?
A. My hobbies include skateboarding, music, baking and travel.
Q. If you could travel anywhere, where would you pick?
A. I’d like to travel to Brazil and see the wildlife and rainforests, then follow the Amazon though other countries.
Q. Apart from google, and obviously The Mill’s website, which are your favourite or most frequently visited websites?
A. I do love the BBC Good Food website as they always have really dependable recipes for when I’m experimenting with a new dish or something I am unfamiliar with.
Helen Penny, General Assistant
Unlike many married couples who simply couldn't work together, Helen is married to Gareth and frequently works front of house. She' s also Mum to the gorgeous Digger!
Q. Have you always worked in hospitality?
A. Up until working at The Mill, I have worked in childcare for the past 17 years.
Q. If you were stuck on a desert island, what would be the first dinner you’d ask for once you were found?
A. Any Italian dishes...
Q. What’s your ultimate food dislike and why?
A. Liver!!!
Q. Do you like to cook, and if so what’s your ‘signature’ dish and why?
A. Stew - it's the perfect comfort food, especially in the Winter!
Q. What’s your favourite drink, and why?
A. Vodka and lemonade.
Q. What one kitchen gadget couldn’t you live without, and why?
A. A slow cooker...
Q. What did you dream of becoming when you were a child?
A. When I was young I wanted to become a doctor.
Q. What’s the best thing about working at The Mill, and why?
A. Every day is different...
Q. What three words would your colleagues use to describe you?
A. 'Hardworking', 'Caring' and 'Determined'.
Q. If you could travel anywhere, where would you pick?
A. New Zealand.