About the Mill Hill Inn

Woody & Lee Hughes purchased the inn on April 15, 2010 and after a full summer of renovation work, the Mill Hill Inn opened September 9, 2010.

They are committed to ENVIRONMENTALLY SUSTAINABLE PRACTICES: solar panels (provide up to a third of the electricity for the building), tankless hot water (endless hot water efficiently produced), all new windows, blown-in cellulose insulation, and biomass as the principal heat source. They have elegantly achieved their two goals: to provide the most comfortable accommodations and to respect the impact on the planet. The inn has six rooms, including two suites. The entire inn can sleep up to 22 comfortably. A full breakfast is included with every night booked. On the main floor is The Studio Bistro & Bar, a tapas restaurant with a menu designed to be shared amongst the table. Whether you're staying at the Inn or stopping by for a meal, The Studio offers a healthy and different option to dining in the Sunday River or Bethel area. Owner Woody is the executive chef and his dishes range from seafood and steak, to gluten-free and vegetarian selections. Besides a cozy dining room, one can enjoy perfect summer evening dining on the full serviced screened-in porch. dsc_0121-u4397 (1)All plates at The Studio are served on Woody's handmade ceramics made in his studio on the bottom floor of the Inn (where the restaurant got its name.)  Several of Woody's pieces are on display throughout the inn and are available for purchase. The inn sits behind the Bethel Fire Station, just off the historic Bethel Common. It is located 6 miles from Sunday River, a four-season family resort for skiers, snowboarders, mountain bikers, and hikers. The Inn is open year round for those who wish to experience all four beautiful seasons in the mountains of western Maine.This working barn turned bed and breakfast has a rich history. The Mill Hill Inn's logo is based on the iconic red maple tree, which towers over the front lawn and is an ideal location for small weddings, family reunions, or any other celebrations, from banquets to rehearsal dinners.

The History of the Mill Hill Inn

dsc05135 (1)The Mill Hill Inn, formerly known as L'Auberge, started its life as a barn in New Hampshire. In the late 1800's, the barn was disassembled and floated down the Androscroggin River, the fastest form of transportation of the time, to its current location in Bethel. The barn was used by G.L. Thurston to shelter his work horses, used in his surrounding logging fields.

For a number of years, the barn stood vacant until it was purchased in the 1940s by the manager of the Bethel Inn, Peter Schutt. Right across the street from the Bethel Inn, the barn was a perfect location for him to locate his family of four daughters. He converted the barn into living quarters, indulging in four separate bathrooms for his girls. The rooms he created are the same layout for the present day Mill Hill Inn. Three other families lived in the barn-now-private-residence until 1977 when Dr. Werner Kohlmeyer and his wife Irene purchased the building and converted it into a country hostelry called L'Auberge Country Inn. The Kohlmeyers established beautiful gardens and were known for the delicious and fresh French cuisine served to their visitors. Several owners have run the L'Auberge until it was closed down in 2006. Even though the Inn has gone through significant renovations, several historical pieces still give the inn its charm, from the large wooden beams to the framed pages of old books left behind. The old gardens continue to produce a sea of vegetation from fiddleheads to day lillies. To learn more about the history of the town of Bethel, visit the Bethel Chamber's site at bethelmaine.com or the Bethel Historical Society at bethelhistorical.org.

About Woody Hughes

Potter, Artist, Husband, Father, Teacher, Mentor, Owner, Chef, Inn Keeper

dsc01264 (1)Woody Hughes, owner of the Mill Hill Inn, is first and foremost an acclaimed potter. Diners are delighted by service on his beautiful handmade dishes, platters, and mugs.

Woody received his BFA from Alfred University and did his post graduate work at Kansas City Art Institute. From 1980 through 2001, he maintained his studio outside New York City, where he produced a line of functional and decorative earthenware ceramics. His work has been shown extensively in galleries and exhibitions across the nation and internationally. Woody has taught at Dowling College, Parsons School of Design, and given over sixty workshops across the world. His work can be found in many collections, publications, and periodicals such as Best of Pottery: Volumes 1 & 2, Working with Clay, Ceramics Monthly, and Masters: Earthenware: Major Works by Leading Artists. Woody returned to Western Maine in 2001, where he taught pottery and design at Gould Academy for nine years, leaving in 2010 to open the Mill Hill Inn. He still maintains a close relationship with the school, from which he, his son Aaron, and some of his staff were graduated, and where his wife Lee taught for many years, before joining him full-time at the inn. Woody now works in his studio on the bottom floor of the inn. His terra cotta pieces are available for purchase upstairs.


Mill Hill Inn © 2015
Cozy Rooms, Great Food, Full Bar, Wonderful Wines, Undiscovered Beers
24 Mill Hill Road, Bethel, ME 04217 · millhillinnbethel@gmail.com · Inn: (207) 824-3241 · Cell: (207) 595-3405