Join us from Thursday 26th May for late opening until 9pm

Due to the popularity of our summer late opening in 2015 we will be staying open until 9pm on Thursdays and Fridays from 26th March, serving food from our a la carte menu until 8pm.

Our Riverside Café and outside terrace will be open longer during the lighter evenings serving evening meals so you can relax and make the most of the summer months overlooking the River Ivel.

All we need now is you! To book a table, please call us on 01767 603940.

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Ian Cumming to Appear at Jordans Mill

Ian Cumming, a finalist in The Great British Bake Off, who lives in Cambridgeshire with his wife and two children will appear at Jordans Mill in Bedfordshire on Sunday 15th May to demonstrate his baking skills.

At a special event which coincides with National Mills Weekend, Ian will be demonstrating a variety of bread recipes to the people of Bedfordshire and beyond and will take part in a live Q&A.

Ian will be giving two demonstrations at Jordans Mill on Sunday 15th May at 11am and 2pm with the audience able to watch Ian as he bakes a variety of bread recipes and the opportunity to sample the end results. Members of the audience will also be invited to have a go themselves and Ian will be divulging some trade secrets on bread making as well as talking about different types of flour and bread.

Ian said: “Bread baking has always been a passion of mine, in fact I would go as far as to say I prefer baking bread to cakes, and so when I was asked by Jordans Mill to demonstrate bread making as part of National Mills Weekend I was delighted.

“A lot of people are put off baking their own bread thinking it will be too time consuming but I will be demonstrating some quick bread bakes and some neat tips and tricks for getting children interested in baking bread too.

“I really enjoyed my time on Bake Off as it’s given me lots of opportunities like this one, and I’m really looking forward to coming along to Jordans Mill and meeting lots of new faces.”

Bill Jordan, Trustee of Jordans Mill, said: “We’re delighted that Ian will be showing off his excellent bread baking skills for us during National Mills Weekend. Having produced flour here for over a hundred years, and now growing cereal crops in our Mill Gardens, bread is something that’s at the heart of Jordans Mill and so we’re thrilled to have someone like Ian show us how it’s done.

Attendance at the bread baking demonstrations free. A number of places can be reserved in advance, please email nicky.carlyle@jordansmill.com ASAP to reserve your place as spaces are limited. Additional spaces will be available on the day; registration for the morning demonstration will open at 10am and at 1pm for the afternoon demonstration.

Ian's Bread Recipes from the Jordans Mill Bread Demonstrations on Sunday 15th May

Wild Garlic and Parmesan Bread

Ingredients
500g strong white flour

40g unsalted butter

10g fine sea salt

10g instant yeast

100g wild garlic

75g parmesan

280ml water approx

Method
Using your fingers mix the bread into the flour until it disappears. Add salt and yeast. Chop wild garlic fairly finely and add to mix. Grate parmesan quite finely and also add to mix. Add approximately 280ml of water (the exact amount will vary depending on the flour.) Using dough hook beat on slow for a couple of minutes before increasing to medium for another 3 – 5 minutes.

Place in oiled container covered with clingfilm or a plastic bag and allow to rise for 1 to 2 hours on until doubled in size. Knock back with a couple of kneads and then place in loaf tin or mould. Place in bag and allow to double in size. Preheat oven to 220C. Place tray of water in bottom of oven. Bake for 10 minutes and then turn down to 200C and bake for approximately another 20 minutes or until nice and brown.

6 Seeded Loaf

Ingredients
500g 6 seeded bread flour

40g unsalted butter

10g fine seas salt

10 instant yeast

50g black treacle / molasses

Method
Using your fingers mix the bread into the flour until it disappears. Add salt and yeast. Add molasses and approx 250ml water. (the exact amount will vary depending on the flour.) Using dough hook beat on slow for a couple of minutes before increasing to medium for another 3 – 5 minutes.

Place in oiled container covered with clingfilm or a plastic bag and allow to rise for 1 to 2 hours on until doubled in size. Knock back with a couple of kneads and then place in loaf tin or mould. Place in bag and allow to double in size. Preheat oven to 220C. Place tray of water in bottom of oven. Bake for 10 minutes and then turn down to 200C and bake for approximately another 20 minutes or until nice and brown.

Spelt Rolls

Ingredients
500g spelt flour

40g unsalted butter

10g fine sea salt

10g instant yeast

1tsp brown sugar

½ a vitamin C tablet crushed to powder.

Method
Using your fingers mix the bread into the flour until it disappears. Add salt, yeast, sugar and Vitamin C powder. Finally add approx 300ml water. (the exact amount will vary depending on the flour.) Using dough hook beat on slow for a couple of minutes before increasing to medium for another 3 – 5 minutes.

Place in oiled container covered with clingfilm or a plastic bag and allow to rise for 1 to 2 hours on until doubled in size. Knock back with a couple of kneads and then divide into 16 balls weighing approx 55g each.Roll into balls on work surface and then place on floured baking tray 1-2cm apart. Place tray in bag and allow rolls to double in size. Preheat oven to 200C. Place tray of water in bottom of oven. Bake for approx 15 minutes or until nice and brown.

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Free Mill Tour for Dads this Father’s Day

This Father’s Day Dads go free here at Jordans Mill on one of our guided Mill Tours. History and engineering enthusiasts will have a fantastic time admiring the innovative machinery and technology of our iconic watermill, home to the Jordan family for over 150 years. 

Why not make a day of it and enjoy a special Father’s Day lunch in the Riverside Café then relax with a stroll around the beautiful Mill Gardens, unique food and flower gardens where cereal crops, fruits and vegetables are grown in an ornamental setting alongside flowers and plants.

Guided Mill Tours will run at 11.30am, 1.30pm and 3pm on Father's Day with all Dads going free! It is advisable to book in advance, please call 01767 603940 to book.

FATHER’S DAY LUNCH AT JORDANS MILL

We will be serving a special lunch to celebrate Father’s Day on Sunday, 19th June.

STARTER

Soup of the Day (see specials board)

MAIN COURSE

Roast Sirloin of Beef, Yorkshire pudding and all the trimmings     £12.95

Seabass served with asparagus, jersey royal potatoes and lemon butter     £10.95

Vegetarian option (see specials board)

DESSERT

Selection of cakes and tray bakes from the cake table

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Local crafts galore at our Spring Fayre

There will be local crafts and food galore at our Spring Fayre as well as fun for all the family including face painting and glitter tattoos to keep the little ones entertained.

We have a fantastic line up of local craft and food producers who'll be selling a range of wares from jewellery to children's clothes, beauty products, food, homewares, women's clothes and accessories and lots more.

Free face painting will be taking place on the Saturday from 11am until 3pm and our Riverside Café will be open as usual so you can rest and refuel after all that shopping.

Our Spring Fayre is a great opportunity for a family day out enjoying our Mill Gardens, meadow and woodland and even a guided tour of our historic Mill. Doors for the Spring Fayre open at 10am and close at 4pm on Sunday 22nd May.

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