We’re excited to report the College’s rejuvenated dining hall servery is now up and running!

The refurbished units have lighter, brighter finishes and up-to-date lower power ratings, helping to meet the College’s sustainability aim to remove high energy consumption equipment. Food is now served in dishes on ceramic hobs and the servery space is DDA compliant with lower counter heights making the area more wheelchair accessible.

There are still a few finishing touches to be completed, but the new servery is open for business! Head Chef Mark Brazier is delighted with the outcome and keen to emphasise the importance of working with more local suppliers as well as developing a wider range of menu options.

With the servery we are looking to give the cafeteria a more distinct identity from our other food outlets. Fresh, seasonal and local. We will continue with the current offering and add in more plated specials, (plated specials in the evening too).

There will also be a range of premium soft drinks, a selection of cakes at different price points – hopefully utilising local bakers, a five-a-day bar, greater selection of fruit and more healthy options.

The overhead menu screens were installed this week and continue to display carbon labels on menus, to inform diners and educate them about the climate impact of their food choices. The College installed the Kimato software last year to set goals and and track individual food outlets in the College as well as overseeing the food emissions created by the whole organisation. Tracking over the last 11 months has shown our average 0.9 kg CO2 per meal is half that of the average UK 1.8kg CO2 over the equivalent period. You can read more about the College’s partnership with Klimato here.

A massive thank you to our in-house maintenance team who carried out almost all of the works in stages over the past eight months, to avoid disruption to the College’s busy catering services.

The project design has been designed by ifse innovative food service environments.

If you have any questions, please contact David Oakley.