The best staff canteen in Britain?

Tired of turkey twizzlers, frazzled chips, and radioactive beans? If the answer is an emphatic ‘yes’, then maybe you should consider applying at Yeo Valley headquarters, where meals such as soft-poached quail egg, confit of tomato, and deep fried polenta - all prepared by a Michelin-starred chef – are available for as little as £2.

Executive chef Paul Collins, who has two decades worth of fine-dining experience, prepares the meals for the 120 dairy workers at the family-run business’ North Somerset headquarters. All food is organic and locally sourced, with most of the fruit and vegetables grown by a community farm five miles away. Meat originates from the organic suppliers own Holt Farm or a local butchers, and trout is caught from a lake at the bottom of the hill.

Venue manager Claire Davies said “The staff love it. Who can get the type of food they get on a daily basis for such good value? New employees can't believe it when they see the view and other staff enjoying the food or a coffee. When people come for interviews they are blown away.”