Food at Mill on the Brue

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

Penny, 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
  • 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 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
Cereals Sausage, mash, peas and gravy Nachos with three bean chilli
Toast Peaches, raspberries and ice-cream Cheese, sour cream
Fruit Juice Tomato and cucumber salad
Fresh Fruit
PM Snack Cake or cookies

Tuesday

Snack Breakfast Lunch Supper
Homemade cakes Vegetable Bolognaise Cheese and tomato pizza
Cereal Chocolate and vanilla cheesecake Fresh salad from the garden
Toast
Fruit Juice
Fresh Fruit

Wednesday

Snack Breakfast Lunch Supper
Homemade biscuits Croissants Spinach and ricotta cannelloni Jacket potatoes
Cereal Salad Beans
Toast Jelly and ice-cream Cheeses and coleslaw
Fruit Juice Salad
Fresh Fruit

Thursday

Snack Breakfast Lunch Supper
Homemade cakes Pains au chocolat Chicken curry Filled rolls
Cereal Veggie Curry Potato salad
Toast Rice Coleslaw
Fruit Juice Cucumber salad
Granola and yogurt crunch Fresh Fruit

Friday

Snack Breakfast Lunch Supper
Cereal Fishcakes sweet chilli sauce
Bacon Rolls New potatoes
Cereal Peas & beans
Fruit Juice Pineapple upside down cake

Recipe of the Month

Recipe of the week

     Homemade granola (Breakfast)
Makes 15 servings

2 tbsp veg oil
2 tbsp honey
1 tsp vanilla extract
300g rolled oats
50g sunflower seed
4 tbsp sesame seeds
50g pumpkin seeds
100g dried apricots
100g dried prunes
100g raisins

1. Heat the oven to 150 degrees.
2. Mix the oil, honey and vanilla in a large bowl.
3. Tip in all the remaining ingredients, except the dried fruit  and mix well.
4. Tip the granola onto two baking sheets and spread evenly.  Bake for 15 minutes, then mix in the dried fruit and bake for another 10 - 15 minutes.  Remove and scrape onto a flat tray to cool.  Once cooled pop into an airtight container.
5. Serve with milk, yogurt or just eat in handfuls.