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June 14, 2014 - South of Hastings Nebraska US
I gathered up the gear & headed south. Viewing the skies to my due east...
Another wave of forming storm cells were feeding off the moisture feeder waves coming up from the south.
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Andrés Pizarro (Asian Infrastructure Investment Bank), Anne-Lise Cœur-Bizot (RATP Group), Bronwen Thornton (Walk21 Foundation), Kyung Suk Kim (Research Institute Korean Expressway Corporation), Mohamed Hegazy (Climate Champions), and Rodrigo Da Costa (EUSPA) explores how transport providers assess and prioritise climate risks to infrastructure, while tackling the interlinked challenges of climate resilience and biodiversity protection during the session “Developing Climate-Resilient, Nature-based Transport Infrastructure”. This session is held during the International Transport Forum’s 2025 Summit on “Transport Resilience to Global Shocks” on 21 May 2025 in Leipzig.
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Someone once described The Miller Of Mansfield in Goring-on-Thames as a âpub/restaurant with roomsâ - someone else called it a âfoodie hotel' and both of these people were probably right. A 18th century coaching inn that sits at the centre of the small yet surprisingly lively village of Goring-On-Thames, its name is taken from an old Nottinghamshire ballad about a miller who gets caught red handed poaching the kingâs livestock (and by red handed, I mean by the king himself, lulz). Re-opened by Nick and Mary Galer in 2014, in two years this dynamic duo have transformed the place into a sophisticated (but not TOO sophisticated) pub restaurant combination (though they keep the two things separate).
And theyâve managed to do this whilst raising two small children. No, I donât know how they do it either...
Nick and Mary met in Normandy a decade and a bit ago, and have been a team (both personally and professionally) ever since. Prior to The Miller, both Nick and Mary were working in Bray for the Fat Duck Group; with Nick as head chef at the Crown, and Mary being part of the Hinds Head management team. Like all good chefs Nick is a relentless learning machine - entirely self taught. Nick's made it his mission to work with some of the best; Heston Blumenthal and Matthew Tomkinson (Roux Scholar), amongst them. Interestingly enough, Nickâs original plan was to be a sports coach, but he got 'the bug' for cooking whilst working in the alps with Mary.
The Miller seems to be developing a rep as a place to travel for food (as well it should!) but it has definitely not forgotten the locals. On the two days I was there, the bar was packed to the rafters with regulars (and the restaurant full of a few familiar faces too). Every month thereâs a Sunday supper club for the locals that tends to get booked up for literally months in advance.
And how about that food? Well, for the quality of what you get, the food is particularly good value. Itâs not cheap but they could charge a LOT more for this in West London. Actually, itâs hard to pin down any particular style, though you can see that Chef Nick is not clearly unafraid of experimentation (yuzu has made its way onto the memory and this is the first time in ages Iâve actually had to google a dish on the menu; always a good sign). And the drinks? Theyâre certainly not scrimping on the beer and wine front. Thereâs a massive wine list, where Mary and the teamâs WSET training shows (ask for a recommendation, why donât ya?). Good people, good food - rolling green Berkshire hillside. What more could you want, really?
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