Student Dinner Menu
Dining out on campus? We’ve created two delicious menus with students – and the planet – in mind..
Menu 1
£30 for two courses
£36 for three courses
Every dish on Menu 1 is carbon A-rated, so you can be confident your event won’t cost the earth.
Whipped vegan feta (VG) (NGCI)
English green garden vegetable salad, minted vinaigrette
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Roasted breast of chicken (NGCI)
Fondant potato, sauteed wild mushroom, sautéed spinach, glazed onions, roasted carrot, red wine jus
Roasted vegetable roulade (VG) (NGCI)
Fondant potato, sauteed wild mushroom, sautéed spinach, glazed onion, roasted carrot, red wine jus
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Dark chocolate mousse (VG) (NGCI)
Chocolate fudge sauce, black cherry compote
Menu 2
£32 – two courses
£38 – three courses
Mediterranean vegetable bruschetta (V)
Sundried tomato tapenade, gazpacho salsa, black olive crumb, crispy basil
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Braised feather blade of beef
Horseradish mashed potato, glazed roasted root vegetables, red wine jus
Charred butternut squash (VG)
Ratatouille stew, basil oil, baby rocket, vegan parmesan
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Tropical fruit cheesecake
Vanilla cream and berry compote (V)
Although we have excellent food hygiene standards and keep food containing allergens away from non-allergenic food our kitchens are not a completely allergen-free environment. If you have any allergen or dietary requirement, please inform us when you confirm your order.
How we carbon-cost our menus
Our green menus aren’t plant-based: transporting fruit and vegetables from across the globe isn’t good for the planet, nor is highly processed vegan food. Instead, we’ve worked with suppliers and producers to calculate the CO2 equivalent value of each dish – and created outstanding menus that won’t cost the earth.
Each dish has been carefully chosen for its farm-to-fork emissions, and for being A-rated. That means we have considered* how each ingredient has been farmed, transported, and packaged, and the CO2 equivalent value was less than 500g. The CO2e value of the average UK meal is 1.7kg.
*Using data provided by the World Resources Institute and the Poore & Nemecek (2018) study, published in the journal Science, which is the largest meta-analysis of food systems to date.