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.
