Green & Organic
Local and Organic
We’re all very proud of the fact that we make all our food here at The Mill ourselves, including bread, soups, sauces, ice creams and puddings. We even make our own gluten free bread. We are also determined to source, as much as possible, local and organic produce – from vegetables, free range eggs, cheese, new forest seasonal venison and pork.
Our head chef David is delighted by how much brilliant produce we can purchase from the surrounding area and we are still continuing to add to the list of local suppliers. Our commitment to local produce and doing our bit of the environment has been recognised and we have been awarded the New Forest Marque.
Here at The Mill we’re committed to caring for the environment and always have a number of green projects on the go.
Our heat exchange unit, which is fitted to the base of the river, provides us with almost 80% of our hot water and central heating for The Mill. We have also installed ‘Hippo’ bags in all the toilets to reduce water consumption and almost all our lights use energy efficient bulbs.
The Mill recycles as much as possible and we send our vegetable peelings to the lovely happy pigs at Oakwood Farm. We are also using a new piece of equipment that turns our waste food into compost within 24 hours, and our garden waste is used for mulch and compost for our gardens.
Our Kitchen Garden has been created using recycled materials everywhere. The raised beds are made from the old Lymington Pier boards, the footings for the path is the old Marsh Lane and the fruit cage uses the slate from the old Milford school roof. We have reused large plastic containers for our water butts, old scaffolding poles for the fruit cage and jam jars and terracotta plant pots for lighting. We have even commissioned beautiful recycled sculptures of mayflies, dragonflies, lilies and fish, made from kitchen items such as knives, forks and sieves, from artists Michael Turner for all our tables.