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Restaurant

Our aim is to ensure that all students have access to the most attractive meals possible; food that meets the nutritional guidelines and competes favourably with the high street in terms of both quality and price.  In addition, we are keen to provide opportunities for our students to learn about the wider aspects of food and nutrition.

Under the leadership of our Catering Manager, Dave Leeper, we continually seek to improve our restaurant environment and food offer for our students, staff and visitors.

We operate a cashless system in our Restaurant – you can find out more about this here.

If you have any queries, comments or suggestions for future menu items then you can email Dave here.

We have always been committed to reducing the risk to customers with regards to the provision of food and the consumption of allergens in food, which could lead to an allergic reaction or food intolerance.

Under the Food Information Regulations 2014 there are 14 major allergens; which must be declared verbally or in written form when used as ingredients. These are:

  • Milk and Milk Products
  • Eggs
  • Peanuts
  • Tree Nuts E.g. Almonds, Hazelnuts, Walnuts, etc.
  • Fish
  • Shellfish
  • Soya
  • Cereals containing Gluten E.g. Wheat, Barley and Rye
  • Sesame
  • Mustard
  • Celery
  • Sulphites and Sulphur Dioxide
  • Lupin
  • Molluscs

Signs are displayed in our restaurant to encourage students and staff to ask whether food contains any of the allergens. We already have a procedure for children with allergies/food intolerances.

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