In celebration of a decade in business, The Milestone Group have released new cook book Blood, Sweat & Beers, detailing their journey, and the exciting food they’ve created along the way.
Blood, Sweat & Beers: The Milestone Cook Book
With dishes from all three venues, try your hand at one of Craft & Dough’s renowned pizzas, a classic burger from The Wig & Pen or give something more challenging a go, like beef tongue or rump of lamb – The Milestone way.
Owners Matt Bigland, Stacey Sherwood and Executive Head Chef Luke French guide you through their cooking ethos, showing how they make their dishes by using home grown ingredients and experimenting with flavour combinations and techniques to bring the most out of their food.
Executive Head Chef Luke French said: “We wanted our decade in cooking to be a celebration year and sharing our recipes, thoughts, photos and secrets is a great way to thank our guests over the last ten years.”