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Set in the centre of Wymeswold, The Windmill Inn operates with quiet assurance. It feels established without being dated, and polished without losing the familiarity expected of a village pub.
The bar forms a natural starting point. It is compact, comfortable, and consistently in use, with dogs settled nearby and regulars moving easily through the space. Beyond it, the dining areas open out with more structure, offering enough separation for both smaller tables and larger groups. During warmer months, the garden and terrace shift the experience outdoors, where the pace slows, and meals tend to last longer. Everything is arranged with purpose and without excess.
Cooking with Structure and Range
The menu is rooted in modern British cooking, built around recognisable combinations that are handled with care.
Starters set a clear tone. Chicken, chorizo, and pistachio terrine is served with tomato and chilli jam, while whipped goat’s cheese with wild garlic pesto and balsamic onions offers a lighter option. The aubergine, lentil and spinach dahl arancini, paired with coconut curry sauce and onion bhajis, adds depth, while seared scallops with pork croquettes, creamed leeks and black pudding provide a richer course that remains balanced.
Mains continue with the same clarity. Slow-braised blade of beef with bourguignon sauce and roasted garlic creamed potatoes is generous and well judged. Duck breast, served with confit leg dauphinoise and orange sauce, is more composed, while hake with wild mushroom and smoked bacon fricassée offers a lighter alternative. Chicken supreme with celeriac and carrot rösti completes the selection without feeling repetitive.
Vegetarian dishes are treated with equal care. Stuffed butternut squash with vintage cheddar, spinach, and hazelnut, along with the dahl arancini served as a main, are complete dishes in their own right.
The Grill and Pub Classics
The more traditional side of the menu is handled with confidence.
Ale-battered haddock with tartare and pea purée is well executed. Glen Lewin’s sausages with wholegrain mustard mash and red wine gravy deliver the same reliability. Burgers are given proper attention, particularly the Windy beef burger with smoked bacon, cheddar, and tomato relish, alongside a halloumi and mushroom version that stands up just as well.
The steak selection adds further depth. Rump, sirloin, and ribeye are all available, served with skinny fries, roasted mushroom, tomato, and a choice of sauces, including peppercorn, Béarnaise, and Stilton. A Chateaubriand for two, served with dauphinoise potatoes and green beans, is designed for a more leisurely meal shared at the table.
A Midweek Dining Focus
Wednesday evenings bring a more defined structure to the offering.
Steak Night centres on a selection of cuts, from rump and sirloin through to ribeye, with a larger porterhouse available on request. Each is served with the same accompaniments and a choice of sauces. A two-dine-for-£50 option pairs rump steaks with a bottle of red, creating a more social and relaxed midweek experience.
Weekends at a Slower Pace
Weekend brunch introduces a different rhythm, shaped around a more relaxed start to the day.
The full English includes Glen Lewin’s sausages, smoked streaky bacon, black pudding, eggs, mushrooms, and slow-roasted tomato. Eggs Benedict, Royale, and Florentine offer lighter alternatives, while American pancakes with maple bacon or Biscoff and berry compote provide a more indulgent option.
It is a menu that encourages a slower, more considered morning.
Ending on a Strong Note
Desserts follow the same approach, with familiar combinations executed well.
Caramelised banana tarte tatin with peanut butter brownie ice cream sits alongside a chocolate-and-hazelnut brownie with chocolate sauce. A citrus and ginger nut cheesecake with raspberry sorbet offers a lighter option. The three-cheese board, featuring Colston Bassett Stilton, West Country Brie, and Black Bomber cheddar, provides a more traditional finish.
More Than the Dining Room
The Windmill Inn is defined as much by its atmosphere as by its food.
A monthly quiz night brings a lively energy to the space, while Steak Night and weekend brunch create a steady rhythm across the week. A dedicated vegan menu and a children’s menu ensure the offering is inclusive without losing its identity.
The bar remains central throughout. It works equally well for a drink on its own or as part of a longer visit, and the variety of spaces allows the pub to accommodate different occasions with ease.
A Place That Holds Its Own
The Windmill Inn relies on consistency rather than novelty. The cooking is clear, the setting is comfortable, and the experience adjusts naturally, depending on when you visit.
It is the kind of place that becomes familiar quickly, both for those who live nearby and for those who make the journey to return.
Location: 83 Brook St, Wymeswold, Loughborough LE12 6TT
