Art on a Plate
Aiden Miller is behind one of Windsor’s most eclectic restaurants, which showcases a whole host of Mediterranean flavours. Absolutely visits to find out more.
Chef Aiden Miller, the mastermind behind Plate No. 6 in Windsor, seamlessly blends his culinary expertise with an artistic vision, creating not just meals but edible masterpieces. With nearly 20 years of experience, Aidan has cultivated a deep understanding of ingredients, mastering how they behave and transform under different conditions.
His dual role as a chef and food stylist allows him to approach cooking as both a craft and an art form, where the visual presentation is as meticulously curated as the flavours. Plate No. 6, nestled in a quaint cobbled lane in the heart of Windsor, offers a culinary journey through the Mediterranean Basin, featuring dishes inspired by the diverse cuisines of Spain, Turkey, France, Morocco, Italy, Greece, and Lebanon.
The restaurant’s alfresco dining area, with stunning views of Windsor Castle, provides the perfect backdrop for Aidan’s artfully plated tapas, making each dish a feast for the eyes and the palate.
Here, Aidan invites Absolutely into Plate No. 6 to discuss his background, love of ingredients and what we can expect to enjoy at the restaurant this winter.
Q&A with Chef Aiden Miller
When did you first realise you had a knack for cooking?
Around the age of 10/11, I became interested in cooking, but it wasn’t until a little later around 13/14 when I realised I wanted to become better at it and possibly make it my career.
Were you always interested in digging a little deeper into ingredients?
Yes, I’ve always wanted to dive deeper into my interests whatever they may be. So naturally after choosing to be a chef I wanted to find out why ingredients behave the way they do under different conditions to satisfy my curiosity and become better at what I do.
What was your first job in the food industry and how do you look back on it?
My first proper chef job after catering college was chef de partie at the then Riverhouse restaurant in Windsor. Looking back, it was the first opportunity to learn the importance of maintaining a section to the same standard as the other more experienced chefs. As this is something you don’t really learn in college and considering how terribly busy it used to get in the summer, I had to learn quickly and never forgot the importance of it.
Making mistakes hit so hard; whether sending out a dish with or without an ingredient it should/should not have or mistakenly destroying a whole chocolate, orange and passionfruit tart (which took two days to make). I learnt to be methodical, careful and have a logical approach to service and during mise en place.
Has there been one place or chef you have worked with who has influenced you the most?
Kanda san from an izakaya in Okinawa named Hariyun was definitely influential in the way I manage a kitchen. He indirectly taught me how to be firm, fair and have fun whilst still gaining the respect from your brigade.
Why is Windsor perfect for Plate No. 6?
There are not many restaurants here (if any) offering modern Mediterranean food which encompass the diverse cuisines from the many countries that share the Med on one menu.
Why are you keen on an artistic approach to the food you create?
I enjoy being creative and food styling is another passion of mine, so I understand the importance of good-looking food. I hope to offer dishes that taste as good as they look. Diners often take pictures of good-looking food even before they’ve tasted it for the first time. If it meets or exceeds the expectations of the diner it will certainly be shared amongst their social circle and ultimately help the restaurant.
What do you look to offer with the menus at Plate No. 6?
Something different from the norm, a showcase of Mediterranean produce, well-balanced flavours, and value.
Are there particular dishes or ingredients that you are really loving right now – and if so why?
I’ve always loved the triple-cooked patatas bravas since starting here. It seems so simple, but the three elements of the dish need to be prepared carefully for it to be at its best.
The bravas sauce needs to be bursting with umami and super smooth so it properly coats the triple-cooked maris piper potatoes, which have been slightly crushed before the final cook for maximum surface area and crispiness. Then finally the aioli that is always made in-house with sherry vinegar and not too much garlic, but enough to add something to the dish. I really could go on.
What kind of experience are you ultimately looking to offer at Plate No. 6?
I would like to offer more of a high-end experience for our diners whilst still giving value in the future. For a restaurant of this size, I think it would make sense as I would prefer our guests to take their time and enjoy what we have to offer as opposed to rushing through their meal to turn over tables. Now we are making sure to stay consistent so new and returning guests feel confident that whatever is on the menu will be better than good. It would be nice to be an independent restaurant worthy of a detour in a town of chains and over-priced establishments.
Any special festive plans coming up?
There will be a few festive additions to the menu coming soon. The Christmas we know here, and the ones celebrated around the Med, are quite different so I hope to offer some dishes that are familiar to us here in the UK, but using ingredients and techniques from the Mediterranean to stay within the style of the restaurant. Such as Balsamic and honey glazed pigs in blankets, grilled halloumi with roasted fig, and smoked almonds to name a couple.
