Food at Mill on the Brue

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

Louise, 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 organic meat from Loders 13 miles away
  • Cheese – Wyke 0.3 miles
  • Milk from the local organic dairy, Somerset Dairy - 0.4 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
Spaghetti Bolognaise Optional Homemade Soup (whatever vegetable is in season)
Veggie Bolognaise Bacon & brie panini
MoB salad Brie & tomato panini
Steamed Chocolate Sponge & Chocolate Sauce Salads
PM Snack Cake or cookies Fresh Fruit

Tuesday

Snack Breakfast Lunch Supper
Homemade cakes Porridge Jacket Potato with Coronation Chicken Vegetable soup
Cereal Jacket Potato with beans, cheese Homemade Bread
Toast Veggie sausages with new potatoes and beans Sausage rolls, coleslaw & jacket wedges
Fruit Juice Lemon Tart & whipped cream Salad
Fresh Fruit

Wednesday

Snack Breakfast Lunch Supper
Homemade biscuits Porridge Slow cooked Beef Casserole Veggie Soup
Cereal Cauliflower Cheese Homemade Bread
Toast Seasonal Vegetables Pasta Bake
Fruit Juice Jacket Potatoes, Tuna and mayo Salad
Apple Cake and Custard Fresh Fruit

Thursday

Snack Breakfast Lunch Supper
Homemade cakes Porridge Pork Meatballs in a rich tomato sauce Tomato Soup
Cereal Veggie Sweet and Sour with rice Homemade Bread
Toast Coleslaw & cheese Chicken or Veggie Chow-Mein
Fruit Juice Berry Cheesecake Fresh Fruit

Friday

Snack Breakfast Lunch Supper
Porridge Fishcakes and Chips
Bacon Rolls Veggie Burger and Chips
Cereal Peas & beans
Fruit Juice Fruit Crumble and Ice-cream

Recipe of the Month

Recipe of the week

      Courgette Brownie   
Makes 24 squares

125ml veg oil
300g caster sugar
2 tsp vanilla extract
250g plain flour
40g cocoa powder
1 1/2 teaspoons of bicarbonate soda
1 teaspoon of salt
250g grated courgette

1. Mix the oil, sugar and the vanilla.
2. Add all the dry ingredients to the oil mix.  Lastly fold in the courgette.
3. Pour into a lined square tin to a depth of 2-3cm and bake in 180 degree oven for 30 minutes.  Check after 20 minutes to avoid overcooking.