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!

This recipe uses fruit grown in our heritage orchard.
A slice of our orchard cake
This recipe uses fruit grown in our heritage orchard.

During the autumn months, our heritage orchard is the star of the show. Our catering team have been busy developing two new local recipes inspired by the produce from the orchard. They include a Catshead Crumble Cake. This apple crumble cake is sandwiched with cinnamon and vanilla buttercream. We also have our Plum and Ginger Upside Down Cake. The heritage varieties of plums found in our orchard are paired with a warming ginger sponge in this cake.

Alongside our Lyveden inspired bakes, we have a selection of seasonal bakes and cakes. Our seasonal treats at the moment are Coffee Cake, Tea Soaked Fruit Cake, Chocolate Brownie and Bakewell Slice.

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.