Menu
Catering
Duncton Mill is a fully catered facility.
Our chef places a strong emphasis on the use of local, seasonal and organic produce to create beautiful vegetarian food of the highest standard. Menus are inspired by and based around the cuisines of the Mediterranean, Asia and South America.
Main meals will be eaten together in the dining room of the farmhouse with its wonderful refectory table which seats 20 people.
Breakfast is a "help yourself" affair with lovely ingredients to make the type of breakfast you prefer. These will include:-
Tea, coffee, herb teas, cereals, muesli, porridge oats, yoghurt, fruit juice, a variety of fruits, eggs and bread.
Snacks and drinks are all included and breaks during the course of the day can be taken in the Apple Loft, with its own kitchen. We do not operate a bar. If you wish and it is appropriate, please bring your own.
Sample menus below give an idea of how wonderful, healthy and mind blowingly scrumptious the food is!
Sample Menus
Roasted tomato soup with summer herbs
Pumpkin and cinnamon risotto
Peperonata (peppers stewed in olive oil with tomatoes, olives and fresh herbs)
Mixed wilted greens
Local goat’s cheese
Poached pears with vanilla mascarpone
Hot and sour soup with mushrooms, watercress and sesame fried tofu
Indonesian rice pancakes stuffed with a spicy aubergine and cabbage filling
Ginger roasted squash
Green bean salad with toasted peanut-citrus dressing
Fresh pineapple chutney
Sour cream
Thai style jasmine and lemongrass rice pudding
Broad bean minestrone
New potato salad with red onion, rocket and smoked cheese
Roasted aubergine chilli-almond rolls
Balsamic roasted beetroot
Mixed salad leaves
Melon and summer berries marinated in moscadello
Red bean and spinach soup
Middle Eastern Mezze – a variety of small dishes and dips, including for example stuffed vine leaves, roasted aubergine dip, hummus, mint and yoghurt dip, marinated olives, fried halloumi cheese, salad, raw vegetables and bread
Spiced roasted figs with crème fraiche
