Food at Mill on the Brue
We know that everyone coming to us needs delicious tasting,
high energy, well cooked & plentiful meals
Barry, our catering manager, ensures that all the food is child friendly whilst at the same time healthy. We also source as much of the produce from the local area such as:
- All meat from Andrew Barclay butchers 5.4 miles away
- Cheese – Wyke 0.3 miles
- Milk from the local organic dairy, Bruton Dairy - 1.2 miles
- Free range eggs from Radstock - 15 miles
- All our delicious cakes are freshly made every day
Home Grown
Our History and Ethos
We try and grow as much fruit and vegetables at Mill on the Brue using organic methods.The relationship between the estate team and the kitchen is vital, ensuring very little waste and creating menus depending on what is in season. We have three separate apple orchards as well as the kitchen garden with two polly tunnels.
If you have specific dietary requirements it is not a problem! The catering team have wide experience cooking for different diets such as specific food allergies, health conditions or religious requirements. None of the food cooked in the kitchen contains nuts.
“SHOCK HORROR FOR THE FIRST TIME IN MY 10 YEAR OLDS LIFE HE HAS REQUESTED TO HAVE SOME VEGETABLES!!!!! He has an extremely limited meat heavy diet so this is joy to my ears! He suddenly remembered trying your tomato soup whilst on a schools residential stay last October and thought he would like to try some again. Do you have a recipe I can use?” Email from parent.
We were runners up in BBC Radio 4’s Food and Farming Awards which we think says a lot!
In 2013 we still wanted to do something more so started a Zero Hero competition between our visiting schools to encourage reducing the food waste. It’s been a huge success cutting down our total food waste by 50%!
In 2012 the overall customer food waste for that year was a 1000kg. We were shocked and knew we had to do something about it. We introduced the food waste challenge. If schools didn't throw any food away during their stay they became "Zero Heroes" receiving a certificate for their school and a prize for each child. In 2016 we bought a Ridan food composter which composts any food waste. In 2012 eight schools were "Zero Heroes". By 2018 an average of 40 schools per year became "Zero Heroes". Even if the remaining schools do not become "Zero Heroes" the food waste has been reduced dramatically and many teachers take our practices to their schools and the children back to their families.
No food waste at all from Mill on the Brue goes to landfill.
A quote from a Yr 6 pupil on their first day “That lunch was so delicious I actually can’t wait for tea!”
A quote from a student "I'm Spanish and that Paella was fantastic!"
A Typical 5 Day Sample Menu
Plenty fruit and vegetables are grown at Mill on the Brue using organic methods. The relationship between the estate team and the kitchen is vital, ensuring very little waste and creating menus depending on what is in season. We've planted an edible hedge last winter with all sorts of pickable fruits.
Monday
| Snack | Breakfast | Lunch | Supper |
|---|---|---|---|
| Spaghetti bolognese or veggie bolognese | Margherita pizza | ||
| Garlic Bread | Coleslaw | ||
| Salad | Baked Beans | ||
| Afternoon snack - Sponge with sprinkled icing | Australian crunch with chocolate sauce | Fruit crumble |
Tuesday
| Snack | Breakfast | Lunch | Supper |
|---|---|---|---|
| Cereal/Toast and Preserves | Chicken or Roasted veg pie | Jacket potatoe | |
| Porridge | New potatoes | Cheese | |
| Yoghurt | Seasonal veg | Baked beans | |
| Fruit Juice | Salad | ||
| Afternoon snack - Shortbread | Oreo cheesecake | Yogurt |
Wednesday
| Snack | Breakfast | Lunch | Supper |
|---|---|---|---|
| Cereal/Toast and Preserves | Roast turkey or Veggie roast | Mac & Cheese | |
| Porridge | Roast potatoes | Peas | |
| Yoghurt | Stuffing, carrots | ||
| Fruit Juice | Cabbage, gravy | ||
| Afternoon snack - Cheese scone | Treacle tart with custard | Fresh cut fruit |
Thursday
| Snack | Breakfast | Lunch | Supper |
|---|---|---|---|
| Cereal/Toast and Preserves | Sausages or homemade veggies sausages | Homemade soup | |
| Porridge | Mashed Potatoes | Filled ciabattas | |
| Yoghurt | Peas | Grated cheese | |
| Fruit Juice | Seasonal Greens | Salads | |
| Afternoon Snack - Coconut and date balls | Apple & cinnamon with cream | Warm homemade chocolate brownie |
Friday
<
| Snack | Breakfast | Lunch | Supper |
|---|---|---|---|
| Cereal/Toast and Preserves | Homemade fishcakes or lentil bakes | ||
| Porridge | Wedges | ||
| Yoghurt | Peas | ||
| Afternoon Snack - Flapjack | Fruit Juice | Homemade cookies |
Recipe of the month
Easy Chocolate Brownie (60 small portions)
600g Dark Chocolate
600g Butter
11 eggs
800g Caster Sugar
200g Cocoa powder
200g Plain Flour
Place all ingredients in a bowl and mix together
Pour into a lined tin
Bake at 360 degrees for about 30 mins or until crusty on top with a soft centre