We aim to provide a healthy diet made from locally-sourced organic ingredients, where possible. 

Since starting the Landshare scheme (allotments for five families at Assington Mill), we have been able to use some of the produce grown here organically.

Lunches usually consist of soup and salads.  They are prepared here by us at Assington Mill.   Cakes and biscuits are also home-made.  Almost all the ingredients, if they are not grown here, come from Assington Farmshop, and are organic if possible.

Typical menus at the moment are:

Soups:  cauliflower, carrot & sherry, carrot, tomato and rocket, beetroot, lentil & mixed vegetable, salmorejo (tomato & garlic), apple, parsnip and ginger , pea, sweet potato, carrot & cardamom,  broccoli & lemon, apple & ginger, etc.

Main courses:   ham (from pigs raised in a field adjacent to our farm), smoked fish from Orford or vegetarian quiches with salads such as Waldorf salad (apple, celery & walnut), carrot & orange & cabbage, green salad of mixed leaves (some of it found on the farm!), mushroom & anchovies,  French beans & shrimps, tomato, feta, basil and black olives, etc.

We specialise in gluten-free food and are happy to cater for any other special needs, as long as you give us notice on the booking form.

If you would like the recipe for anything you eat at Assington Mill, you will probably find it written out below.  If not, please do ask.  Many people ask where they can get the ham.  The answer is from Kevin Blundell (07917 324431) who lives at Brookfields Farm in Assington, or from farmers' markets in Hartest, Halesworth, Wickhambrook, Sible Hedingham, Lavenham, Sudbury and Mildenhall.  Give him a ring to check when he is going to be where.  His pigs are totally free-range (Essex Saddleback and Gloucester Old Spot) and he will also sell you weaners to rear yourself.

Student comments:

Thank you for the gorgeous food you arranged.  With my work I am fortunate to dine in many fine restaurants, but given the choice I would be back to your kitchen every time!

Incredibly enjoyable, wonderfully organised, fantastic and beautifully presented food, companiable group, wonderful teacher (Drawing for Beginners).

Food was worth half the course fee on its own.

I would like the ability to buy a recipe book for the food eaten over the weekend.

The lunch was delicious (as were the biscuits and cake) and were very comforting on that cold wet day!  I am looking at other courses in the list and am sure that I will be visiting you again this year to acquire some more practical knowledge and skills.



1lb     sugar
1lb     butter
1lb     flour (self raising)
½ lb   sultanas
½ lb   currants
½ lb   raisins
20zsa ground almonds
2ozs   almonds (peeled and slices)
4ozs   candied peel (minced)
4ozs   preserved cherries (quartered)
level tsp       rind of half a lemon
level tsp       nutmeg
level tsp       cinnamon
2 glasses      whiskey
½ tsp vanilla essence
½ tsp almond essence
6  eggs
2 tbsps        black treacle

Cream butter and sugar, add sieved flour and well beaten egg alternately and some of the whiskey until the mixture just drops off a wooden spoon.  Add all the rest of the ingredients, beating well all the time.  Grease tins well then line with 2 layers of newspaper and then greaseproof paper.  Bake for ½ hour at Reg 4, then 3, last ½ hour reg. 2, total 4 hours.  Test with a skewer and allow to cool before turning out.


110g (4ozs) butter

110g (4ozs) sugar

200g (7ozs) self raising flour

1 tsp ground ginger, or more if liked

cream butter & sugar, add sifted dry ingredients, knead well and press into a shallow tin (lined with baking paper or well greased).  Bake 20-25 mins at 175C or 335F.

Melt 2 tbsps butter, 4 tbsp icing sugar, 4 tsp syrup and 1 tsp ginger in a small pan.  Pour over the shortbread as soon as it is cooked and leave to cool.  VIP Cut into squares before it gets cold.


4 lbs granulated sugar
3 ozs citric acid
2 lemons
20-30 elderflower heads
3 pints water

Pick the heads when in full sun.  They must be in the peak of condition:  not wilting or in bud.  Peel the lemon rind, and add to the sugar and acid and unwashed flower heads.  Pour over boiling water, stir and leave for 24 hours.  Add lemon juice, strain and bottle.


2oz plain dessert choc (I use Green & Blacks 70%)
4 oz butter
2 eggs, beaten
8 oz gran sugar
2 oz plain flour (brown rice flour - gf)
1 tsp baking powder (gf)
¼ tsp salt
4 oz chopped nuts

Pre-heat oven to gas 4, 350 F (180 C)

7x11 tin well-greased and lined with greaseproof paper.  Bring the paper up a good two inches above the rim of the tin

Melt butter and broken up chocolate in the microwave (or bowl in boiling water) for 1 min, or until melted.  Remove and stir in all the other ingredients until thoroughly mixed, then spread into the lined tin.

Bake for 30 mins or until a knife inserted in the centre comes out cleanly, but don’t overcook – it will firm up as it cools.  Leave mixture in tin to cool for 10 mins before dividing into approx 15 square and transferring to a wire rack to finish cooling.


8 ozs caster sugar
3 eggs
8 fl oz sunflower oil
1 tsp vanilla essence
8 ozs grated courgette
8 ozs plain flour (I use rice flour - gf)
4 ozs cocoa powder (Green & Blacks for best flavour)
1 tsp bicarb of soda
1 tsp baking powder (gf)
Pinch salt

Whisk sugar, eggs and oil together, stir in courgettes.  Add to dry ingredients (sieve these together first).  Place in a greased loaf tin.  Bake 160 C for around 30-40 mins.