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Food for the Season
Recipes
bemenus
Whos Who Restaurant Information
Feedback
beat Mossley Mill
Welcome to the restaurant webpage The
be service offer from Sodexo has been developed
and tailored for you and introduces 3 annual
scene changes for 2008 its your space -
January April its your time - May
August its your choice - September
December This site has been developed to
highlight all our catering services whos who,
site details, daily menus, opening hours and the
latest promotions innovations.
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Food for the Season
Recipes
bemenus
Whos Who Restaurant Information
Feedback
beat
No two berestaurants are the same, they are as
diverse as our customers all over the world. The
team at be are constantly listening to your
feedback and creating environments that reflect
what you want from your space. We are developing
our services in line with changing lifestyles
allowing you to make the most of your time. And,
we are tailoring our food to your tastes and
creating seasonal menus with a wide variety of
options. That means the food you eat is truly
your choice. Enjoy your be
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Food for the Season
Recipes
bemenus
Whos Who Restaurant Information
Feedback
beat Mossley Mill

Mossley Mill Catering Manager Catherine
Gallagher Telephone [phone] E-mail
catherine.gallagher_at_sodexo.com Head Chef Glen
Quinlan Telephone [phone]


Restaurant Information? The restaurant seats 60
people and is located on the first floor. ? All
purchases from the restaurant are cash or cheque.
? The restaurant food offer covers all services
from grab go restaurant, cooked breakfast (to
order), all day coffee shop, bespoke deli bar,
healthy choices, a selection of hot choices,
vegetarian options, full salad bar and made to
order sandwiches, baps and paninis.

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Food for the Season
Recipes
bemenus
Whos Who Restaurant Information
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beat Mossley Mill
FOOD FOR THE SEASON
Eating seasonally has dramatic and far-reaching
implications. For a start, the food is less
likely to have travelled as far to meet demand
because it has been grown domestically. Out of
season foods are imported and flown long
distances to reach our supermarket shelves.
Eating seasonal food also means that we begin to
understand our food better, and appreciate the
fruits of each season. It is, if you think about
it, completely natural to enjoy sweet and fruity
tomatoes and strawberries in July and the more
dense and earthy root vegetables such as turnips
and squash in January. To eat seasonally is to
eat the food we should crave naturally!
January
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Food for the Season
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FOOD FOR THE SEASON
RhubarbRhubarb makes deliciously comforting
puddings but its sharpness works extremely well
with meat and oily fish dishes. Rhubarb was used
as a medicine in ancient China. It was brought to
Europe by Marco Polo and has been eaten as a food
since the eighteenth century. Rhubarb is a good
source of fibre and contains moderate levels of
vitamin C and calcium. Studies have linked the
fibre from rhubarb in the diet with reduced
cholesterol levels.
May
StrawberriesSynonymous with summer, the British
strawberry season begins with the arrival of
early season fruit grown under cover.
Strawberries are native to both Old and New
worlds. They have been eaten since Roman times,
when they were also used medicinally to help with
digestive ailments, discoloured teeth and skin
irritations. Strawberries are rich in vitamin C,
manganese and folic acid. They are a good source
of antioxidant flavonoids (linked with protecting
against heart disease, stroke and cancers).
June
7
Food for the Season
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bemenus
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beat Mossley Mill
FOOD FOR THE SEASON
RaspberriesVividly pink, exquisitely perfumed
and very delicate, fresh raspberries are a real
summertime treat. The overwhelming majority of
raspberries sold in the UK are grown in Scotland
where the long summer days help produce the most
delicious berries. Raspberries are high in
fibre, iron, potassium and vitamins A and C. They
also contain phytochemicals including
beta-carotene (which may help fight against heart
disease) and ellagic acid (linked with reducing
the risk of cancer).Raspberries are thought to
be native to Asia and have been eaten since
prehistoric times and were cultivated by the
Romans
July
PlumsPlums come in many guises - tart or very
sweet for cooking or for eating and in a range
of rich hues from light greens and yellows to
dark reds and purples. There are now more than
300 varieties of plum in Britain and they grow in
temperate regions across the globe. Plums are a
good source of potassium, fibre and vitamins A
and C. They are rich in antioxidants and also
contain the amino acid tryptophan which is used
by the body to produce the neurotransmitter
serotonin.The common European plum, Prunica
domestica, is closely related to the cherry and
is a member of the rose family which also
includes the nectarine, peach, apricot and sloe.
August
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Recipes
The following recipes have been specially
selected for the ease and speed in which they can
be created, allowing you to make the most of your
time.
Home
Baked Pollack in Smoked Bacon with Lemon
Mayonnaise Serves 4
Page 1
Page 2
Page 3
METHOD 1. Grate the zest of the lemon and
squeeze the juice into a bowl and mix with the
mayonnaise. Trim and skin the fish and
sprinkle with chopped rosemary. 2. Lay the
bacon on a chopping board and stretch using the
back of a knife. Wrap a rasher around each piece
of fish. 3. Place the fish on a baking tray and
brush with oil. 4. Season fish with pepper and
bake until cooked and golden (approximately 8-10
minutes). Serve with a spoonful of mayonnaise.
Serving Suggestion Serve with a little green
salad or green beans and new potatoes.
Page 4
Page 5
Ingredients 4 pollack fillets 140g-170g 120g
smoked streaky bacon 1g rosemary 120ml light
mayonnaise 1 lemon 20ml pure olive oil cracked
black pepper
Page 6
9
Recipes
Home
Tomato Spicy Beef Soup Serves 4
Page 1
Ingredients 40g Butter 70g carrots 2 garlic
cloves 12ml Worcestershire sauce 1ml Tabasco
sauce 5ml pure olive oil 120g minced beef
Page 2
40g plain flour 120g onions 20g tomato puree 1
litre beef stock 120g chopped tomatoes cracked
black pepper
Page 3
Page 4
METHOD 1. Dice carrots and onions and crush the
garlic. 2. Melt butter and sweat vegetables and
garlic. Cook for 2-3 minutes and then add tomato
puree and flour. Mix well. Slowly add stock,
beating all the time so no lumps form. 3. Cook
until vegetables are very soft and then blend in
a food processor until smooth. Strain through a
sieve and return to a simmer. 4. Heat the olive
oil in a large saucepan and fry the mince,
stirring to separate the pieces. Add tomatoes,
Tabasco and Worcestershire sauces and cook until
the beef is tender. 5. Add the beef mix to the
soup, adjust seasoning and serve.
Page 5
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10
Recipes
Home
Pine Nut, Halloumi and Vegetable Stuffed
Peppers Serves 4
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Page 3
METHOD 1. Preheat the oven to 190ºC. Cut the
aubergine into a dice, peel and cut red onions
into wedges and cut courgettes into slices.
Mix with half the oil and season. Roast for 10
minutes until tender. 2. Halve the peppers
leaving the stalks intact, and discard the seeds.
Place the pepper shells onto a baking sheet. 3.
Dice the cheese and mix with the roasted
vegetables and pine nuts, fill the peppers with
the vegetable mix and drizzle with the remaining
oil and bake for 15 minutes until tender and
browned. Serving Suggestion Serve a green and a
red pepper half for each portion. This will
work well with a mixed salad.
Page 4
Ingredients 200g red onions 2 red peppers 2
green peppers 120g courgettes 120g aubergine 200g
halloumi 20g pine nuts 40ml golden vegetable
oil cracked black pepper
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11
Recipes
Home
Filo Wrapped Salmon with Tomato Salsa and
Spinach Serves 4
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Page 3
METHOD 1. Chop the parsley. Trim the salmon and
cut into 4 equal portions. Drain and squeeze out
any liquid from the spinach and season with lots
of pepper and nutmeg. 2. Divide the pastry into
4 portions, lay out and brush with oil. 3. Spoon
the spinach down the middle and place the salmon
fillet on top. Spread a dessert spoon of salsa
over the fish. Fold over the ends of pastry and
roll up into a sausage shape. 4. Place on baking
sheet and brush with oil. Cook in the oven
at 160ºC until the salmon reaches 75ºC and the
pastry is crisp and golden. Serving
Suggestion This will work well with a dressed
green salad or serve with boiled new potatoes and
green beans.
Page 4
Ingredients 350g leaf spinach 2g curly
parsley 450g skinless salmon fillet 60g chunky
hot salsa 150g filo pastry cooking salt and
cracked black pepper 20ml pure olive oil Pinch
of ground nutmeg
Page 5
Page 6
12
Recipes
Home
Chicken Bacon Caesar Salad Serves 4
Page 1
Page 2
Page 3
METHOD 1. Slice the chicken and cook in a frying
pan with a little of the oil until cooked, golden
and crisp. Remove from pan and chill. 2. Cut the
bacon into strips and cook in the same pan until
crisp and cooked. Cut the crusts off the bread
and dice. Cook in the same pan with the remaining
oil until crisp, golden croutons. 3. Wash the
lettuce and drain. Break into fork-size pieces
and refrigerate to crisp. Cut the cherry tomatoes
into quarters. 4. To serve, mix the chicken,
bacon, tomatoes, lettuce and croutons together
with the Caesar dressing and place into
large pasta style bowls. Top with shaved
parmesan. Serving Suggestion This is a great
dish if the bacon and chicken are served hot.
Page 4
Ingredients 100g cherry tomatoes 4 chicken
breasts 20g parmesan 60g unsmoked streaky
bacon 160g cos lettuce 80ml Caesar mayonnaise 2
slices white bread 20ml pure olive oil
Page 5
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13
Recipes
Home
Florida Key Lime Pie Serves 8
Page 1
Page 2
METHOD 1. Lightly grease a 25cm loose-based flan
tin. Preheat the oven to 180ºC. 2. Crush the
biscuits and the cornflakes and mix. Melt the
butter and add to the crumbs and mix well. 3.
Turn the crumb base into the prepared tin and
press down firmly. Bake in the centre of the oven
until crisp and golden. 4. Zest and juice the
limes. Separate the eggs, keeping the whites to
one side. Place the yolks into a clean bowl and
add 1 tablespoon of the zest and whisk until the
mixture has thickened. Add the condensed milk and
whisk for another 4 minutes. 5. Finally, add
150ml of the lime juice and give another quick
whisk. Pour the mixture onto the baked crust. 6.
Beat the egg whites in a bowl until peaks form
and gradually fold in the caster sugar to form a
meringue, spread all over the pie. 7. Return to
the oven for a further 20 minutes, or until the
mixture is just set and the meringue golden.
Allow to cool and dust with icing sugar before
serving.
Page 3
Page 4
Ingredients 95g unsalted butter 175g digestive
biscuits 50g cornflakes 5 limes 3 large eggs 400g
condensed milk 50g icing sugar 250g caster sugar
Page 5
Page 6
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Food for the Season
Recipes
bemenus
Whos Who Restaurant Information
Feedback
beat Mossley Mill
RESTAURANT MENU
MONDAY
TUESDAY
WEDNESDAY
Please select a day of the week from the list to
the left. This weeks menu will appear in this
window
THURSDAY
FRIDAY
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Food for the Season
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RESTAURANT MENU
MONDAY
Potato Leek Soup Fillet of Chicken Burger
Savoury Mince and Vegetable Pie Broccoli
Cauliflower Quiche Baked Potatoes Paninis
Salads Sandwiches
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
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Food for the Season
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RESTAURANT MENU
MONDAY
Vegetable Soup Roast Beef Dinner Peppered
Chicken with Rice Vegetables Cheese, Onion
Potato Pie Baked Potatoes Paninis Salads
Sandwiches
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
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Food for the Season
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RESTAURANT MENU
MONDAY
Mushroom Soup Sweet Chilli Chicken Goujons Hot
Roast Beef Sub Vegetarian Penne Pasta Baked
Potatoes Paninis Salads Sandwiches
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
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Food for the Season
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RESTAURANT MENU
MONDAY
Lentil Soup Sausages wrapped in Bacon Warm
Chicken Caesar Salad Spanish Omelette Baked
Potatoes Paninis Salads Sandwiches
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
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Food for the Season
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RESTAURANT MENU
MONDAY
Carrot Coriander Soup Battered Fish Bacon
Cheeseburger French Bread Pizza Baked Potatoes
Paninis Salads Sandwiches
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
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Food for the Season
Recipes
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Whos Who Restaurant Information
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beat Mossley Mill
be...heard
Your comments and opinions count towards
tailoring our catering services to each specific
site. Comments cards are available at the front
door and at the till for you to fill out your
comments, or alternatively You can communicate
via the on-site team Catherine
Gallagher Sodexo Business Manager Contact No.
90340022 E-Mail catherine.gallagher_at_sodexo.com
LITTLE EXTRAS
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Food for the Season
Recipes
bemenus
Whos Who Restaurant Information
Feedback
beat Mossley Mill
Little Extras
Throughout this scene we will be asking you for
your opinion firstly we would like to know
about some of your favourite dishes where you
will have the chance to see one of your
favourites on the menu. Secondly, we will be
asking you to feedback about our service let us
know what you think and how we can improve. Your
favourites and your service feedback cards
will be available at the front door or at the
till or alternatively you can communicate via
the on-site team Catherine Gallagher Sodexo
Business Manager Contact No. 90340022 E-Mail
catherine.gallagher_at_sodexo.com
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