Soft-poached quail egg, confit of tomato and deep fried polenta all prepared by a Michelin-starred chef - you could be forgiven for thinking this is just a meal at another trendy gastro restaurant. But it is in fact one of the dishes on offer at the staff canteen at yoghurt maker Yeo Valley's headquarters, which overlooks the Blagdon countryside in North Somerset. The 120 dairy workers can tuck into a fine-dining meal for as little as £2 - all made from organic and locally sourced food, prepared by executive chef Paul Collins, who has spent 20 years working at various Michelin-starred restaurants. Scroll down for video . Michelin-starred: It may look like a meal from a gastro restaurant but this is one of the dishes on the menu in the staff canteen at the Yeo Valley headquarters in Blagdon, North Somerset . High-quality: A meal of  Wye Valley asparagus, soft poached quail egg, confit of tomato and deep friend polenta which is sold at the Yeo Valley staff canteen to staff for £2 . Lunch in the sun: Yeo Valley staff enjoy their break in the sun with a meal prepared by a Michelin-trained chef with vistas over the Mendips . Most of the vegetables and fruit are grown by a community farm five miles away, meat comes from the firm's own Holt Farm or a local butchers, and trout is fished from a lake at the bottom of the hill. Earlier this week the menu, which changes on a daily basis, boasted beef burger with tomato, gherkins and red onion in a brioche bun with skinny fries for just £4. Or as an alternative, there was fish cake with roasted cherry tomatoes, chervil hollandaise & pea shoot salad, served with potato wedges & purple sprouting broccoli. Dessert, which was a choice of chocolate brownie, lemon posset or apple and rhubarb crumble cost just £2. And now the eaterie, which has been hailed as the world's best staff canteen, has opened its doors to the public - albeit at higher prices. Casual feel: The staff canteen at Yeo Valley headquarters in Blagdon, North Somerset, has quirky light fittings and high tables and stools . Dinner time: A few of the 120 dairy workers at the dairy firm wait for a high-quality meal to be dished up and pay a subsidised price . Professional: Jason Eland is head chef at the canteen, which serves only organic and locally sourced produce to its workers . On offer: The canteen's menu changes daily depending on what produce they get in. Meals include organic sourdough with Yeo Valley salted butter for starters and a dessert of apple and rhubarb crumble with ice cream or creme fraiche . Trendy: An interior designer helped come up with the seating designs for the staff canteen, which has mini Welly boot vases on the tables . 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. 'It is a different menu every day, with all the food locally sourced. If it isn't organic, we make sure it is local and ethically produced. Paul, the executive chef, meets all the suppliers. 'Personally, I love the poached eggs and asparagus. The difficult thing is having to get up and go back to my desks after lunch.' Yeo Valley worker Rupert Hodges described the food as 'stunning', adding that the quantity and quality is 'fantastic. Cream of Community Farm Leek & Potato Soup (v) £4.50 . Loch Duart Salmon Gravadlax, Pickled Cucumber, Apple and Celeriac Remoulade, Severn Project Salad Leaves, Wholemeal Soda Bread £6.50 . Salad of Wye Valley Asparagus, Soft Poached Quail Egg, Confit of Tomato and Deep Fried Polenta £6.50 . Ham Hock & Parsley Terrine, Holt Farm Piccalilli, Sourdough Crostini, Severn Project Salad Leaves £6.50 . Grilled Holt Farm Beef Burger, Tomato, Gherkins and Red Onion in a Brioche Bun with Skinny Fires £9 . Onion, Goats Cheese, Purple Sprouting Broccoli & Wild Garlic Tart (v) £4 . Fishcake with Chervil Hollandaise & Pea Shoot Salad, Served with Potato Wedges & Purple Sprouting Broccoli £12 . Lemon Posset with Fruit Compote & Shortbread Finger £4.50 . Chocolate Brownie (GF) with Yeo Valley Madagascan Vanilla Ice Cream £4.50 . Hungry?: Workers can dine on a variety of fresh and healthy produce for their lunch in the staff canteen dubbed the 'best in the world' Filling: A meal of fishcakes, potato wedges, purple sprouting broccoli and sautéed peas is served up ready for hungry workers on breaks . Alternative option: An onion, goat's cheese, purple sprouting broccoli and wild garlic tart is on the menu for the vegetarian workers . Delicious: The meals have gone down so well with the staff that bosses have decided to open up the restaurant to members of the public . The account manager, said: 'The food is absolutely stunning. I've worked for a few food manufacturing companies, and this was life-changing. 'For me in the sales team I would normally get a sandwich on the road so it is definitely an incentive to come in and have an incredible meal at HQ.' We want to see pictures of your canteen and the kind of meals it serves up as well as hearing your lunchtime stories. Send them to gemma.mullin@mailonline.co.uk or mailonlinepictures@dailymail.co.uk . The menu was so well received by staff at the Yeo Valley Staff Canteen that it has now been opened up to the general public - with main courses costing up to £12. It has even won praise from restaurant reviewers, including food critic Mark Taylor of the Bristol Post newspaper. He wrote: 'Careful, respectful cooking of hyper-local produce in a breathtaking rural setting, the best staff canteen imaginable can now be enjoyed by everybody. 'There can be no better reminder that Yeo Valley is still very much a real place and much more than simply a name on the yoghurt pot or milk carton in your fridge.' Yeo Valley is a family-run business which has grown into one of Britain's biggest dairy producers since being founded by Tim Mead's, the current chief executive, parents in 1961. It now has a turnover of £275 million, employs over 1,500 staff and is now the biggest supplier of organic products to UK supermarkets. Satisfied customers: Yeo Valley worker Rupert Hodges described the food as 'stunning', adding that the quantity and quality is 'fantastic' Subsidised: The menu this week boasted beef burger with tomato, gherkins and red onion in a brioche bun with skinny fries for just £4 . Chilled goods: Staff are also encouraged to buy some of their company's own products with fridges filled with Yeo Valley dairy items . Vistas: The views looking out across the Mendip Hills of Blagdon in North Somerset, where the Yeo Valley headquarters is situated . Paul Collins is the Michelin-starred chef in charge at the Yeo Valley staff canteen . Paul Collins is the executive chef at Yeo Valley headquarters, where he started working four years ago, leading demonstrations about seasonal cooking the the Organic Garden Tea Room. He has 25 years of experience in the industry and has worked in some of the most prestigious and high profile kitchens, including The Dorchester, Cliveden Lucknam Park, Daylesford Organic and The Grove. His training began at Westminster College in London, whose alumni include Jamie Oliver, where he won student of the year. He has gone on to win various other awards from the national food guides, including the Michelin guide. Mr Collins, who lives in Oxford, has cooked for a number of high-profile people ranging from royalty to politicians. He launched his business Chef Paul Collins in May 2011, which offers bespoke dining for home dinner parties. His day starts at 5am, before he has a two-hour drive to Blagdon. He said: 'I don’t mind because I get to start thinking about the dishes I want to make. A typical day for me isn’t just about food – it might involve interviewing staff and discussing ideas with Sarah Mead, as well as creating new recipes. 'I hate being pigeon-holed into a specific 9 to 5, Monday to Friday job. Instead, I finish when I’m happy. I always have a list of jobs I need to achieve, and I like to push and challenge myself because you never know what tomorrow morning bring. He added: 'I enjoy talking to local people about being self-sufficient and eating seasonally. 'Some people say that cooking seasonally becomes boring in the winter, because at that time all you have are brassicas, parsnips and swedes. You can actually do some really lovely things with those ingredients, as long as you treat them with respect.'
The Yeo Valley staff canteen is said to be best in the world and offers restaurant-quality food at subsidised prices .
Its 120 dairy workers can tuck into a meal for as little as £2 and now the canteen has been opened up to the public .
Locally-sourced food is prepared by Michelin-trained chef Paul Collins against stunning backdrop of the Mendips .
How does your staff canteen measure up? Send your pictures and stories to gemma.mullin@mailonline.co.uk .