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Always a Warm Welcome
Sheene Mill is a beautiful restaurant and wedding venue located in the village of Melbourn, near Royston (Cambridgeshire / Hertfordshire / Essex border). We are only 10 minutes from Cambridge central.
Steeped in history, Sheene Mill is a magnificent 16th Century Mill House set on the River Mel. With outstanding views over the old mill pond and Cambridgeshire countryside, Sheene Mill is an extremely popular Wedding ceremony and reception venue.
Whether you are planning a lavish party for hundreds or an intimate affair for close friends and family, the stunning landscaped gardens, original features throughout and luxurious banqueting rooms provide all the ingredients for your special day.
We are also the perfect host for weddings, parties, birthdays and corporate functions from 10 to 180 guests. Please contact our wedding & events coordinator to arrange your Celebration.
Taking bookings for Christmas
Before you know it Christmas is here. We have a range of nights from intimate family celebrations to party nights with DJ. Our menu is available to download. Christmas Party Menu 2016 ~ Starters Duck & chicken liver parfait, smoked duck, spiced pineapple jam, brioche toast Slow cooked pave of Loch Duart salmon, winter radish & apple salad, horseradish cream Carpaccio of heritage beetroots, whipped goats cheese, pear, roasted pine nuts Broccoli velouté, salted walnuts, Stilton, walnut oil Mains Roast free range Meldreth ‘Valley Farm’ turkey ballotine Garlic & thyme potato fondant, cranberry & chestnut stuffing, carrot & swede mash, roast parsnips, sprout leaves, chipolata sausage & bacon, roast turkey jus Red wine braised beef, horseradish creamed potato, bacon, onions & mushrooms, green beans & shallots, red wine sauce Pan fried sea bass fillet, pine nut crust, red wine shallots, creamed parsnips, kale Chestnut gnocchi, butternut squash, wild mushroom fricassee, spring onions, Parmesan velouté Desserts Traditional Christmas pudding, brandy butter sauce, fig ripple ice cream 70% single estate chocolate mousse, homemade honeycomb, candied orange, grand marnier cream Pear & almond tart, pear sorbet, almond curd, pear puree Selection of three British & French cheeses, homemade fruit chutney, organic crackers ~ […]
£4995 Fully Exclusive Wedding for 70 Guests
Fully Exclusive Venue 12pm – Midnight, Minimum of 70 day guests, Indoor or Outdoor Ceremony use included, 2 Course Wedding Breakfast per guest, 1 Glass of Prosecco on Arrival per guest, 1/3 Bottle of House Wine Per guest [READ MORE]
Reception opening times
Monday
7:30-22:00
Tuesday
7:30-22:00
Wednesday
7:30-22:00
Thursday
7:30-22:00
Friday
7:30-22:00
Saturday
8:00-22:00
Sunday
8:00-19:00
Please contact our reception team in advance if you plan to arrive later than 7pm as we do not have a night porter at certain times.
Restaurant opening times
Monday
12:00-15:00 & 18:30-21:30
Tuesday
12:00-15:00 & 18:30-21:30
Wednesday
12:00-15:00 & 18:30-21:30
Thursday
12:00-15:00 & 18:30-21:30
Friday
12:00-15:00 & 18:30-21:30
Saturday
12:00-15:00 & 18:30-21:30
Sunday
12:00-15:00
Please note that we do not currently open the restaurant or bar on Sunday evenings. We can provide you with list of local places to visit.
Frequently Asked Questions
Some useful information before saying ‘i do’ at Sheene Mill Venue Name: Sheene Mill How many guests can be catered for at one time? 110 for a sit down meal, 110 for buffet style. How many guests can be catered for with an Evening Reception? 200. Are we licensed for Civil Ceremonies & what is the maximum capacity? Yes, we have three licensed ceremony areas. The Outdoor Pavilion & Lawn for up to 110 people; The Main Banqueting Room for up to 110 people and the Garden Conservatory for up to 35. Will you have a dedicated Wedding Planning Team? Yes, we have experienced wedding planners who help you with the whole planning process. You will also be invited in for a ‘Planning Meeting’ where all details will be covered. Will you have an Event Manager on the day? Yes, you are allocated an Event Manager who will be there for your ceremony and wedding breakfast. There will always be an Event Manager on site throughout the whole of your day. Do we offer exclusive use? Yes, you can have the whole building and grounds all to yourself. Is all the furniture included in the price? Yes, all chairs, linen, cutlery, crockery, glassware, tables […]
A-Z of Entertainment
From magicians to sport tournaments. Get your wedding entertainment covered with these unique ideas… A is for… Abracadabra! Consider hiring a magician for your wedding reception. If you’re thinking it’ll be too much like a child’s birthday party with rabbits and top hats, then think again! Many magicians perform mind illusions and close-up personal magic tricks, which can be specifically tailored to complement your event, and are certain to captivate all your guests. B is for… Burlesque Burlesque performances don’t have to be a strip show! They can be sophisticated and entertaining – especially if you’ve chosen a chic retro wedding theme. Hiring any sort of dancers is a cool wedding idea. C is for… Casino Place bets and try your luck at your very own Vegas-style casino. This works as a great icebreaker because guests will be able to mingle and interact with each other as they play. While the money may not be real, the entertainment is priceless and your guests are guaranteed to have a fun evening! D is for… Dressing-up box Nothing’s easier than having a dressing-up box as the entertainment at a wedding. It’s not just kids who love dressing up, and after a few […]
Afternoon Tea
Classic Afternoon Tea Example Menu ~ A selection of freshly ground coffees/ teas Chose from a selection of our natural, silk tea bags… Persian pomegranate, Dragonwell green tea, English breakfast tea, Egyptian mint tea, Citrus Camomile tea, Sapphire earl grey tea, Organic jasmine tea or Wild encounter fruit tea / Your choice of coffee or hot chocolate ~ Freshly prepared finger sandwiches & savoury treats Cucumber sandwich Smoked salmon & cream cheese wrap Homemade sausage rolls, with cheese & pickle Goats cheese & red onion quiche ~ Freshly baked raisin scones Homemade strawberry jam & clotted cream ~ Homemade cakes & mini desserts Carrot cake, cream cheese icing, candied orange zest Almond choux bun, praline cream, chocolate glaze Mini pavlova, Chantilly cream, seasonal fruit Shot of lemon Eton mess ~ Selection of homemade petit fours Earl grey tea truffles Mini macaroons, chocolate ganache ~ Traditional Afternoon Tea ~ £19.50 Traditional Afternoon Tea & Glass of ‘A Fourtin Brut Champagne ~ £27.50 This is an example Menu – amendments will be made in line with seasonality & quality. We require 24 hours’ notice for all Afternoon Tea bookings. To make a reservation please call us on 01763 261393 Tempted? Book in […]
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Twin Room
Twin Room From £110 Every year thousands of people visit Cambridge alone for both business and leisure purposes. At Sheene Mill we recognise that single travellers also enjoy a luxurious place to stay, and our Compact Double rooms aim to deliver this. We are one of the best boutique hotels Cambridgeshire has to offer and we […]
What's on at Sheene Mill
Halloween Party 2016
Join us for a spooky evening of entertainment at Sheene Mill. Enjoy a delightful 3 course menu with arrival drink followed by the awesome Back To The 80’s band. This is sure to be another hugely successful night so please book tickets early to avoid disappointment. [ Download PDF menu here ]
Taking bookings for Christmas
Before you know it Christmas is here. We have a range of nights from intimate family celebrations to party nights with DJ. Our menu is available to download. Christmas Party Menu 2016 ~ Starters Duck & chicken liver parfait, smoked duck, spiced pineapple jam, brioche toast Slow cooked pave of Loch Duart salmon, winter radish & apple salad, horseradish cream Carpaccio of heritage beetroots, whipped goats cheese, pear, roasted pine nuts Broccoli velouté, salted walnuts, Stilton, walnut oil Mains Roast free range Meldreth ‘Valley Farm’ turkey ballotine Garlic & thyme potato fondant, cranberry & chestnut stuffing, carrot & swede mash, roast parsnips, sprout leaves, chipolata sausage & bacon, roast turkey jus Red wine braised beef, horseradish creamed potato, bacon, onions & mushrooms, green beans & shallots, red wine sauce Pan fried sea bass fillet, pine nut crust, red wine shallots, creamed parsnips, kale Chestnut gnocchi, butternut squash, wild mushroom fricassee, spring onions, Parmesan velouté Desserts Traditional Christmas pudding, brandy butter sauce, fig ripple ice cream 70% single estate chocolate mousse, homemade honeycomb, candied orange, grand marnier cream Pear & almond tart, pear sorbet, almond curd, pear puree Selection of three British & French cheeses, homemade fruit chutney, organic crackers ~ […]
Christmas Ball
Christmas Ball Saturday 17th December, 7pm – Late ~ Glass of Bubbly & Canapés on Arrival ~ Scottish smoked salmon, free-range egg, shallots & capers, lemon dressing, potato pancakes, crème fraîche, caviar 28 day aged beef Carpaccio, ‘oxo cubes’, mushroom ketchup, Parmesan crisp, garden radish, lightly pickled mushrooms Smoked breast of quail, confit leg, carrot & beetroot terrine, apple, walnuts Winter roast & pickled vegetable salad, truffle Brie, rye bread croute ~ Pan-fried lemon sole, crushed potatoes, white crab crust, winter kale, bisque sauce Roasted rack of lamb, braised shoulder, artichokes, goat’s curd, roast lamb jus (served pink) Slow cooked pork belly, langoustines, fricassee of white beans, charred leeks, crackling Seasonal vegetable pithivier, artichoke puree, roast garlic pommes puree ~ Baked egg custard, apple, figs, nutmeg, burnt apple puree, green apple sorbet Rich chocolate delice, malt ice cream, peanut crumble, almond curd Banana & praline baked Alaska, white chocolate, passion fruit Selection of artisan cheeses, truffle honey, quince, organic biscuits, homemade chutney ~ Homemade festive petit fours ~ £65 per person Live Band & Dancing until Midnight Black tie dress – £10 deposit per person – Pre-order required
New Year’s Eve
Glass of champagne & canapés on arrival ~ Tasting of British beef; tartar, homemade bresaola, corned terrine, smoked egg yolk, mushrooms a la greque, wasabi mayonnaise Fine tart of beetroot & aged balsamic, smoked sea trout, watercress, lemon & herb crème fraîche Velouté of Jerusalem artichokes, truffle cream, crispy artichokes, Iberico ham ‘croque monsieur’ Pickled celeriac Carpaccio, celeriac mousse, fresh pear, chicory, roast hazelnut dressing, crispy celeriac ~ Slow roast prime rib of beef, sticky oxtail, cavolo nero, caramelised onions, fresh horseradish pommes puree, red wine braised salsify Slow cooked cep crusted pork fillet, braised cheek & crispy belly, burnt apple puree, confit heritage carrots, salt baked celeriac, cider vinegar sauce, pork puff Curry spiced monkfish ‘chop’, lentil dhal, yoghurt, cucumber & mint, charred potatoes, spinach, curry oil Baked aubergine, tomato & courgette ‘gateau’, carrot & cumin salad, vegetable pastilla, pistachios ~ Caramelised pineapple & yogurt ~ Selection of artisan cheeses, homemade chutney, organic biscuits & flatbreads, quince jelly, salted walnuts Clementine cheesecake, clementine jelly, macadamia nut base, yogurt sorbet Dark chocolate tart, sour cherry & chocolate crumb, salted caramel ice cream, passion fruit curd Roasted pear, star anise toffee, caramelised puff pastry, pear sorbet ~ Homemade petit fours Disco […]
Discussions on our Blog...
Open bars… yes or no?
One of the biggest questions we get at The Sheene Mill is whether the bridal couple should have an open bar or not? There is no simple answer to this question. The answer will depend on several things, including: Budget Size of Wedding Expectation Day of the week Accommodation of your guests Evening Buffet The most important of all the above is budget. If there isn’t room within your budget to have an open bar then the answer is quite simple. If this is the case then consider putting slightly more wine on the tables during the meal so that your guests don’t feel hard done to when they only get half a bottle. Tips on choosing wine for the table. If you have room in your budget for an open bar but have no idea how much this could cost you then consider doing the following: Limit / restrict open bar to a set amount Limit open bar to a certain time Restrict the types of drinks made available You may find that for a 100 guest wedding a £1000 bar tab will go a long way and ensure that all of your guests get at least 1 free […]
25. Oct 2015
Head Chef: Lee Scott
Lee fell in love with cooking at an early age 15 after a part time job cooking in the local pub. After two years at college he moved to the Lake District to work at Michaels Nook, a 1 Michelin star restaurant serving classic dishes such as jugged hare and roasted woodcock with a parfait of its livers. This was a real eye opener at the time. After working at Sharrow Bay, Holbeck Gill and The Samling all 1 star restaurants in The Lakes, he decided to jump into a large hotel operation taking a exec sous chef position with Radisson SAS Hotels based in Manchester. This again was new territory with nearly 400 bedrooms 20 c and b suites and 200 cover 2rosette restaurant! He found this ‘a different kind of pressure’. Lee also worked at the 2 Michelin starred Sea Grill in Brussels (also part of the Radisson SAS Group). Lee’s first head chef position was with Jonathon Wright at La Gousse, Dial in Oxford. Jonathon was head chef at Le Manoir Aux Quat Saisons for 6 years so the standards were very high. This was a tough kitchen in which to work. Lee thought he could cook until […]
14. Jun 2016
Have your cake and eat it!
We see so many different wonderful and wacky wedding cakes at Sheene Mill that we thought we would share a few with you. I think its clear that it doesn’t matter if it’s a really bonkers mad or a beautiful elegant cake, it will be sure to turn heads. “Life is short… Eat Dessert First” is our new moto when it comes to cakes
5. Jul 2016
Cheesecake Sheene Mill style!
We all love a good cheesecake don’t we? But how can we take the cheesecake to the next level? Here is how to make 8 portions of our cheesecake: Ingredients 1 can condensed milk 300g cream cheese 6 table spoons of lemon curd Juice and zest of one lemon 1 leaf gelatin 50g Toasted pine nuts 200g digestive biscuits 20g Demerara sugar 50g brown butter Hibiscus granita 1 orange juiced 1 lemon juiced 500g water 30g hibiscus flowers 75g caster sugar 2 leaves gelatin Cooking Instructions: Cheesecake Combine all ingredients apart from gelatin in a mixing bowl, whisk together until smooth. Meanwhile warm the soaked gelatin in a little lemon juice then add to the cream cheese mixture, Set in the fridge until needed Method for crumb Lightly toast the pine nuts in the brown butter until golden, reserve the remaining butter to fold through the crumb. Blend the digestives until they resemble sand then add the brown sugar, chopped pine nuts. Method for granita Combine the sugar , water and citrus juice in a saucepan and simmer for 5 mins, Take off the heat and add the hibiscus flowers and infuse overnight. Pass the mixture through a fine sieve, […]
27. Jul 2016