Full names: Nick Galer and Mary Galer
Roles: Chef/Owner, FoH/Owner
DOBs: 02/12/1978, 15/02/1980
Birthplaces: Plymouth, Wakefield
Twitter Handles: @TheMillerofMan @NickGaler @Mary_Galer
Website: http://millerofmansfield.com/
Fun Facts: Nick challenges himself to the ‘Rich Tea Biscuit Challenge’. He has yet to beat 9 dunked biscuits in a cup of tea without them drowning AND then eating them in one go. Mary has asked for a dog on her Christmas list every year since she could write.
You guys have been a team (personally and professionally!) for quite a few years now. Could you tell us a little about how you first met and how you’ve managed to work so closely for so long with someone so close to you?
N: Mary and I first met in France as we both had a bug to do some travelling after university. We met at the end of a summer season, pre our first ski season. We stayed in the Alps for 2-3 years seasonally. When we met we were working as part of a team but very close. Work/Play/Rest together and Mary and I drew close. We worked in different departments at that time, although technically Mary was probably my boss.
We very rarely argue as I guess our skill bases complement each other as do our personalities. We are both quite non-confrontational and consider each other’s opinions and feelings in most of our daily conversations.
We do keep our work/family life separate and although we do talk about work when at home, we have our young family to consider and maintain. I would say we are quite professional in our approach at work and we’re happy to take/give out criticism to each other if it’s necessary.
M: We respect each other’s skills and ability to do our jobs. I think our personalities complement each other as Nick is very relaxed and easy going, whereas I will stress, worry and not sleep. We are good influences on each other.
Could you tell us a little about what it was like actually getting the hotel to where it is today? (acquiring it, and the experience in the two years you guys have been open?). What’s the Miller of Mansfield all about? What do you want it to be KNOWN for?!
N: The business was in steep decline and there wasn’t much for us to take on, I guess that’s why we got the opportunity, the old owner had run his time and was tired with it.
To get the hotel moving in the right direction meant a total 2 week closure April 2014. We spent time doing everything, cleaning/decorating/purchasing, the kitchen was a complete new set up as the old one was condemned, we fully refurbished the downstairs public areas. We then went through a week’s worth of soft opening evenings before a launch over Easter weekend.
Firstly it was important for us to get the right team into place, Mary and I both knew that we needed some back up, 2 additional senior staff in the front and 2 supporting me in the kitchen. We had not worked with the team before so we had to gel everyone quickly.
We have had to build every area of the business, hotel was first, understanding our booking agents etc, then the restaurant and the bar has followed. Word of mouth has been the best form of advertising for us. We probably wasted some money at the start on paper publications/adverts. Hospitality business are constantly moving and you have to go with it, there is always something new to be pushing on with and we have to manage our busy schedules around this.
Our vision for the business has been easy as Mary and I agree totally on our stance here and have done from the start. Our resolve was tested during year 1 but fortunately we have moved past that now.
The Miller to us is a high quality hospitality experience where friendly yet professional staff will serve you and you can make informed choices about our products. The food is designed to be something that you couldn’t do at home, but with an informality that make people feel at home. We are happy for people to eat a few nibbles or 5 courses.
We take a lot of care sourcing all our ingredients, local if they’re good enough, but mainly good quality ingredients with supplier relationships I have built up over my years 14 years cooking. We just want to be an informal but very high quality experience from rooms to bar to restaurant.
M: I want to be known for great food with a service that is professional and worked at. Not just a pub with a pleasant landlady. I hope I put what I have learned into practice whether it is what we have seen done well or done badly. It’s about it coming naturally to us and not putting on a front. I genuinely want to see people enjoying their time with us.
I want to be known to be present and that this is our establishment and so you will see us, Nick does cook and we are at the forefront of the business. The décor is our choice, the menu is our input, the staff are trained by us, the wine list is tasted and approved by me and if you don’t like the colour or artwork on the wall it was selected by me too! I think we’ve both come a long way in 2 years and we’ve learned to stick to our ethos, listen to feedback yet not to be reactive.
It’s been such an exciting journey, we’ve had lots of chances to get involved with functions, competitions, dinners, events, local community.
In terms of food and drink, what else should people know about in your part of the country?
N: We want to give people experiences that they cannot find in our local area. We are careful to source the finest we can find within our budgets and our customers’ budgets. We buy beer, eggs, game, dairy and oils locally. We are careful about sourcing rather than just slapping the local tag on things.
M: It’s a beautiful place to live and so close to public transport. Train to London-45 mins. We have a local shoot schools, cookery schools, and gorgeous National Trust properties and stately homes within short drive.
What’s a ‘day in your life’ like? Could you give us an insight into life at the Miller?
N: We try to work 5 days however if needed we do have to pick up the slack, covering holidays or illness for example.
My day starts 7am when I wake. We have a family breakfast at 7.30. I cycle into work at about 8am. If i’m in the kitchen, which I am most days, we work from 8.30 until about 10.30pm. ill cycle home or have a beer with the boys and then do it all again. We have breakfast at 10.30 for half an hour and dinner at 17.00, again for half an hour. We do all the food prep out of the service hours which are 12.00-14.30 and 18.00-21.00.
M: Hectic! We get woken up by our little men at around 6.30 and try to have a family breakfast for 7.30am. Boys get dropped off to school by 9am and we sometimes try to sneak a tea break in together to catch up before we get bombarded with questions at work. Most of the time however, it’s in to work and get on with the tasks ahead.
Once at work we are mostly there all day and so sometimes a carer will bring the boys to see us. They LOVE to ask for a bread roll and play with the soda gun! I spend time doing service and talking to locals in the afternoon, catching up on paperwork, following up emails and then operating dinner service until close.
What’s your greatest/most memorable professional moment been, so far?
N: Working for 2 great chefs in my time both of whom I could call friends. Matthew Tomkinson & Heston Blumenthal.
Working with my wife to achieve something we thought we might be able to do. The awards and recognition have been lovely but we’re not chasing them.
M: Doing a private catering job for Duke & Duchess of Cambridge-then just dating. It was for her late Grandfather’s 90th birthday. They were so playful together and so down to earth. Prince William took plates from me to help me serve and they kept teasing Pippa about a boyfriend!
Where do you get your ideas?
N: From discussion with my team, market research (eating out!!!) and keeping up with current trends. Ideas are born out of experiences and great produce. This is where great suppliers are important.
M: Eating out in other places, setting little competitions for the staff and industry exhibitions and magazines.
What’s your philosophy, summed up in a sentence?
N: Work hard, smile & make your own luck.
M: Work with like-minded people who want to be at work, be myself and believe in what you do.
What’s the biggest challenge you’ve had, how did you overcome it, and what did you learn from it?
N: Opening was our biggest challenge, there were so many factors we had no idea about, and then suddenly there were customers to deal with on top. The building here is very old and that has thrown up a few challenges, I’m hoping we’re getting on top now!! You learn from every experience and what we didn’t know before we did this we have learned together which has been amazing. Great journey so far.
M: The difference between managing restaurants and running a business is HUGE! You have to know about everything or pay the price for someone who does. People with good work ethics can be hard to find so hold onto them when you do. Incentivise those that are an asset to your business….and cash flow is vital!
The biggest challenge has been getting people to understand that we want to be here to stay and we don’t have 3 heads! It’s taken much longer than we ever anticipated to get the business out there. We’ve learned a lot about how and where to advertise and what actually brings people to a place but we have a way to go!
Who’s the person who’s most inspired you in your work – food industry or otherwise? Is there anyone that you draw inspiration or strength from? Do you have any specific culinary influences?
N: I draw inspiration from everyone I work with and have worked with. Everyone has a voice and listening to people is a key skill in our industry.
Food styles, I have taken a lot from Matthew Tomkinson, lifestyle I admire anyone who is self-taught and has the ambition to make a better life for themselves and their family.
M: I love taking the guys to exhibitions, eating establishments etc so they feel part of the big plan too. I draw strength from my immediate family who are very proud of us, and from Nick who I want to make proud of me every day. We do it for each other. We want to show our boys that things don’t come easy and that you have to work hard to get something it doesn’t just fall at your feet. We work hard for them.
Michel Roux Junior is my hero. I embarrassingly saw him once at Henley Festival and said ‘Thank you for everything you’ve done for our industry’ (cringe) and then at a Taste event he signed a VERY old book and he said ‘my, I’ve not seen one of these in 10 years’! I’m also inspired by people who have done it for themselves, it is not easy.
What do you enjoy most and least about what you do?
N: Most is the social atmosphere of hospitality and least time away from my 2 boys, although they pop their heads in often enough.
M:The same, I miss the boys daily and constantly have a guilty conscious about my workload vs time with them. It does make time with them very precious though, we don’t like to take it for granted. I enjoy being at work on busy nights when people have enjoyed themselves. I love pulling pints, serving food and no day is the same.
What advice would you give to aspiring food and drinks entrepreneurs who’d want the kind of results that you’ve had?
N: Learn first and don’t jump in to soon, be prepared to give up most things and have an exceptional work ethic.
M: Pick up books and take advice from others who have been there. Give it your all and put everything you have into it. Don’t think it will just land at your feet. Nick and I are constantly learning, we read industry books, go on courses, eat out, go to exhibitions all to learn what’s new and what is working.
If you weren’t doing what you do now, what would you be doing instead?
N: I would like to consult on pub/restaurant projects, to help people achieve their goals and understand their problems.
M: I would love to go into wine sales to see if I could do it-I’d hate the office days though but I’d be prepared to do that to increase my knowledge of wine. I never want to manage another restaurant again if it wasn’t mine, that I do know.
If you could cook anything for anyone, anywhere you chose – who would you pick, where would you do it and what would you cook for them?
N: Easy, Fresh crab salad, for my wife in a quiet corner of the Alps with the sun shining, miles away from anyone.
M: Anywhere by the sea eating fresh fish with my husband. My son is still a little fussy with food so I’d also love for him to get excited by great healthy food. When he does try something new he loves it and gets so excited! We keep persevering with him.
What’s your ultimate aim and goal for The Miller? If you could achieve anything with it, what would you pick? Money and reality are no obstacle, so shoot for the moon…
N: I want to build the business to a nice level that allows us to invest into the whole building to bring it to the levels we want. I also want it to provide a good life for my family.
I want the Miller to have recognition nationally and for people to continue to enjoy coming to us.
M: We’d like a healthy business so we could care for the children and have a long future in Goring. I’d like to develop the staff house in a wedding/conference/private function facilities, upgrade the back garden (the very back garden) to house more storage for linen/laundry & a walk through with private parking.
Where next for you and the business?
N: To keep on moving it forward and raising the levels across the business. I need to manage more time for my family and friends.
M: Keep progressing and promoting the business for what it is and what we do. Increase occupancy in the hotel and sell food events, dinners and stay involved with the community.
And we always ask a few customary ridiculous questions…
If you had to become some kind of vegetable related superhero, which would you become, and what would your superpower be?
M: I think I’d have to be a cob of corn (my ultimate fave vegetable along with spinach) because I’d be outside with lots of corn on the cob friends, I’d be tall (for a change) and my superpower would be invisibility….
You have acquired a pet dragon and are morally obliged to look after it. It is 25 ft tall at the hips, spits fire, eats half a ton of raw meat a day, and likes long walks. What would you call it and what would you do to keep it entertained and housed?
M: I’d take it for long walks up the ridgeway and get it to light my fires by night. I’d teach it to fly because I hate ‘commuting’ and road traffic. I think it would be called Mackenzie. He’d be the family pet and be at home.