Food at Mill on the Brue

We know that everyone coming to us needs delicious tasting,
high energy, well cooked & plentiful meals

Melissa, 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 Cheddar - 23 miles
  • All our delicious cakes are freshly made every day

Home Grown

Our History and Ethos

About 85% of the 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 planted an edible hedge last winter with all sorts of pickable fruits.

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% year on year!

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". In 2018 43 schools have become "Zero Heroes". Even if the remaining schools have not become "Zero Heroes" the food waste has been reduced dramatically and many teachers are taking 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 Typical 5 Day Sample Menu

About 85% of the 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 - Arrival

Snack Breakfast Lunch Supper
Bolognes Pasta Bake/Veggie Bolognese Bake Chorizo & Bacon Potato Frittata
Garlic Bread Veggie Frittata
Salad Peas & Corn
Fruit Crumble with Custard Fresh Fruit
Afternoon snack - Homemade Cake or Cookies

Tuesday

Snack Breakfast Lunch Supper
Morning snack - Homemade Cake or Cookies Cereal/Toast and Preserves Chickpea & Vegetable Tikka Masala Sausage Plait
Porridge Rice Cheese & Onion Potato Plait
Yoghurt Cauli, Peas & Spinach Baked Beans
Fruit Juice Chocolate & Forest Fruit Cookie Bake Fresh Fruit
Afternoon snack - Homemade Cake or Cookies with Chocolate Sauce

Wednesday

Snack Breakfast Lunch Supper
Morning snack - Homemade Cakes or Cookies Cereal/Toast and Preserves Chicken & Sweetcorn Pie Homemade Soup
Porridge Vegetarian Pie Ciabatta Pizza
Yoghurt Creamed Potato, Broccoli & Carrots Fresh fruit
Pain au Choc Chocolate Fudge Sponge with Choc Sauce
Afternoon snack - Homemade Cakes or Cookies Fruit Juice

Thursday

Snack Breakfast Lunch Supper
Morning Snack - Homemade Cakes and Cookies Cereal/Toast and Preserves Summer Sausage Tray bake Macaroni Cheese
Porridge Veggie Sausage Tray bake Salad
Yoghurt New Potatoes Fresh fruit
Fruit Juice Leeks & Greens
Afternoon Snack - Homemade Cakes and Cookies Peach Sponge with Citrus Sauce

Friday

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Snack Breakfast Lunch Supper
Morning Snack - Homemade Cakes and Cookies Cereal/Toast and Preserves Battered Fish
Porridge Halloumi Stuffed Pepper
Bacon Bap

Yoghurt

Chips

Peas

Roasted Courgette

Afternoon Snack - Homemade Cakes and Cookies Fruit Juice Shortbread and Ice Cream

 

 

Recipe of the month

   Creamy Lemon Chicken

 

Chicken breast or diced (to suit)

Dry mix of turmeric, ground cumin, coriander add fresh rosemary & fresh coriander finely chopped

Lemons – zest the skin plus juice

Cream

Chicken stock

Gram flour (chickpea flour) or plain flour can be used

Coriander for garnish

Marinade the chicken in the spice mix for at least 4 hours, fry in pan to colour and then lay in cooking tray.

Add lemon juice/zest and chicken stock and bake in oven for about 20 mins.

Pour off excess liquid and thicken with gram flour (pre mixed with water to a paste), add cream to make enough sauce and return to the pan to cook for further 30 mins

Garnish with fresh coriander.