FROM THE MILL
Keep up to date with everything that's going on at Jordans Mill and never miss a thing.
In support of this year’s Real Bread Week (24th February – 4th March), Jordans Mill will be holding its very own Bread Demo and Tour workshop.
The live interactive workshop will be held at the Mill on the 24th February from 10.00am - 3.00pm and will show people the way to dough and how create the perfect bread. We will also have an exhibition and display on everything about bread so come and take a look.
Launched in 2009 and run each year, the Real Bread Campaign celebrates additive-free loaves and the people who make them.
A few weeks we visited Jordans Mill in Biggleswade , where we were treated like guests of honour! Read on to find out more about this fascinating Mill and our trip there.
As it was such a nice day I thought I would go and have Lunch at Jordans Mill, it is on the road between Langford and Biggleswade, it is clearly signposted and well worth a visit. It is different everytime I go, in the Summer it is beautiful, the gardens are superb.
This time of year it is very bare, not many leaves on the trees but there is plenty to see wildlife wise, they have good feeders up which seem to get all sorts of birds from Blue Tits, Great Tits to the occasional visit from a Greater Spotted Woodpecker.
Here at Jordans Mill we believe in supporting sustainability and conservation to help our precious wildlife.
We try to do this not only in our day to day practises, but through a wide range of things, like the materials we have used on the building, recycling of our waste and the renewable energy powering the Mill from the water turbine (which has been in use for nearly 120 years).
Here is a great example of how choosing a local company has helped us look after the local area and support our community.
Our Winter menu launched today and we are really excited.
There's lots of new flavors that have all been put together from our fantastic team of chefs. We have also added some vegetarian and gluten free options.
We always try to source and grow the food we serve from local producers and suppliers and where possible we use seasonal produce from our very own allotment garden.