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 Coles Family 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 Cheesecake

Tuesday

Snack Breakfast Lunch Supper
Cereal Sweet & Sour Chicken or Sweet & Sour Vegetables Jacket potatoes
Toast and Preserves Noodles Cheese
Yoghurt Baked beans
Fruit Juice Salad
Afternoon snack - Shortbread Homemade Chocolate Brownie Yogurt

Wednesday

Snack Breakfast Lunch Supper
Cereal Mild Beef Chilli or Veggie Chilli Mac & Cheese
Toast and Preserves Tortilla Chips Home Grown Salad
Yoghurt Grated Cheese
Pain au Chocolat or Croissant
Afternoon snack - Cheese scone Fresh Fruit Salad and Cream Jelly

Thursday

Snack Breakfast Lunch Supper
Cereal Chicken & Chorizo or Veggie Jambalaya Homemade soup
Toast and Preserves Filled ciabattas
Yoghurt Grated cheese
Fruit Juice Salads
Afternoon Snack - Coconut and date balls Eton Mess Raspberry Pancakes

Friday

<

Snack Breakfast Lunch Supper
Cereal Homemade fishcakes or lentil bakes
Toast and Preserves Wedges
Yoghurt Peas
Afternoon Snack - Flapjack Bacon Bap Homemade cookies

 

 

Recipe of the month

   Coconut & Date Energy Balls (40 bite size portions)

 

551g Chopped dates

116g Coconut (Desiccated)

102g Oats

54g Cocoa Powder

5tbs Sunflower seeds

2.5tbs Golden Syrup

 

Place oats and coconut in a food processor, pulse until ground.

Add the cocoa powder, blitz dates and seeds,

Add to food processor with the golden syrup and pulse until combined (add more syrup if needed)

Roll into bite size balls and cover in coconut

Chill for 30 mins minimum