Green & Organic


Green & Organic

green1Local and Organic

All of us are very proud of the fact that we make everything here ourselves, including bread, soups, sauces, ice creams and puddings. We even have a gluten free menu and make our own gluten free bread. We are determined to source, as much as possible, local and organic produce – from vegetables, free range eggs, cheese, new forest seasonal venison and pork.

Karl and David our head chefs have been really suprised to find out how much brilliant produce we can buy in the surrounding area and are continuing to add to the list of local suppliers.We have been awarded the New Forest Marque – which is a recognition to show our commitment to local produce and doing our bit for the environment.

The flour for our brown bread is produced by Eling Tide Mill one of the only tide mills in the world producing flour New Forest Marque daily in a 900 year old tradition Click here to find out more.

Please view Stephen Tarling’s wonderful Blog on The Mill at the New Forest Food web site

green2Green Projects and our newly renovated kitchen garden

We have a heat exchange unit (won’t bore you with all the details but it is fitted in the base  of the river, somehow it extracts the energy from the water and pumps it into our existing central heating and hot water system-very green!!)- it provides us with almost 80% of our hot water and central heating!We have also installed ‘Hippo’ bags in all the loos to reduce water consumption and almost all thelights are energy efficient bulbs. We have stopped using individual soaps, shampoos, body lotions etc and instead use really smart White Company dispense pumps.

We try and recycle as much as we can- cardboard, plastic, oil, glass etc. We send our vegetable peelings to the lovely happy pigs at Oakwood farm and we are just about to try out a new piece of equipment that will turn our waste food into compost within 24hours!! Our garden waste is used for mulch and compost for our gardens.We have commissioned recycled sculptures from Michael Turner for all our tables. They are absolutely gorgeous – mayflies, dragonflies, lilies and fish and are made from knives, forks, sieves etc.We are very excited about our kitchen garden!

It has always been used but not to its full extent. So Julian Bailey (who did an amazing job renovating the Secret Gardenlast year) volunteered to bring our kitchen garden to life. He has used recycled materials everywhere – the raised beds are made from the old Lymington Pier, the footings for the path is the old Marsh Lane and the fruit cage has the slate from the old Milford school roof. We have re used large plastic containers for our water butts and old scaffolding poles for the fruit cage. He has used jam jars and terracota plant pots for lighting and  it all looks beautiful!

We have some wonderful help from the boys at Southlands School- they are coming to The Mill once a week growing and nurturing there own patch- we are in a bit of a competition to see whose beds look best!!Four of our boys – David and Tim from the kitchen and Adam and Jez from the restaurant have all been on bee keeping courses so we soon hope to keep hives to produce our own honey and candles.We are very excited about our latest new project as we will be able to supply so much more in the way of herbs and fresh produce for our kitchen,