Behind the Scenes Catering at Lyveden

Cottage Tearoom  Sign

Ever wondered what happens behind the kitchen door at Lyveden? Well this blog will keep you informed of all the hard work our catering team get up to so they're ready to serve all the delicious goodies and treats each day.

Opening for the new season we have a menu change - with the new tills we have much more scope to try out local recipes that we develop ourselves. First of these is part of our light lunch menu, served from 12.00-14.00, the Workers Nuncheon (not a typo!). This is a cheese scone, pot of chutney, piece of cheddar cheese, salad and celery sticks, what we might now call a Ploughman's. However the term ploughman's was introduced by the milk board after the Second World War as a way to encourage people to eat more cheese. Nuncheon has much earlier roots and means a light midday meal composed of bread cheese and beer. Well let's forget the beer and upgrade the bread to a cheese scone!

Labyrinth cake
Raspberry and Rose cake
Labyrinth cake

We have a selection of seasonal bakes and cakes, including local recipes inspired by Tresham’s pleasure garden. Our seasonal treats at the moment are a Chocolate Fudge cake (Gluten Free), Orange and Chocolate Marble loaf (Dairy Free) and Raspberry and Chocolate Muffins. Our catering team have been busy developing two new local recipes inspired by Lyveden. They include a Raspberry and Rose cake and Strawberry and Rhubarb crisp bars, inspired by the instructions Tresham left  his steward on the planting of the Labyrinth and parterre. Both are dairy free and the Labyrinth cake is also made without gluten.

Volunteers in the tearoom
View of the tearoom with volunteers and visitors
Volunteers in the tearoom

As a conservation charity we have been working hard to reduce the amount of food waste that the tearoom produces and have started by tackling one of our biggest areas of waste; milk.

Each pint of milk takes around 4 pints of water to produce so even reducing our milk wastage by a little can have far reaching environmental consequences.

On an average quiet winter weekend we were throwing away 2 pints of milk. Over the course of a year that’s 284 pints of milk waste. To try and stop some of this waste we are giving everyone who comes in just a little bit less milk.