Cafe & Catering

Cafe

The Café is situated on the Mezzanine floor and is open from 8:30 – 16:15 Monday to Friday. The café serves a wide variety of food including:

Breakfast 8:30 – 10:30: cereals, yoghurts, Danish pastries, fresh fruit, traditional English breakfast.

Lunch 12:00 – 14:00: daily hot choices, hot deli sandwich, jacket potatoes, fresh soup and a range of sandwiches, wraps and salads.

The daily menu for the cafe is displayed in the mezzanine and on the kitchen noticeboards and as an online weekly menus.

The café is open to all members of the University. The open and welcoming nature of the building means members of the public may also enter and in small numbers are welcome although it is not formally open to non-university members.

New catering service feedback form

BSG Cafe

There is a smaller cafe with similar offerings in the BSG building. As of 3/8/2016 that will also be open to university members outside of the BSG.

Please enter the building via the front door (facing Walton Street) and show your University card to reception on arrival who will ask you to sign in and then buzz you through the access barrier. The cafe is just around to the left (please do not stray elsewhere inside the building).

Internal Departmental Meetings and Events

Internal catering for meetings, seminars and departmental events should be ordered via the reception online form.

Further details and information are available in the PDF icon departmental hospitality catering menu and prices

Vouchers for use in the café can be issued if appropriate for your event.

Other Events

Event catering (i.e. not a purely internal departmental meeting/event) should be ordered from the PDF icon events catering menu via the Conference and Events Manager in conjunction with booking lecture theatres, meeting rooms and event spaces. Bespoke menus can be provided if your event has special requirements or a specific budget not covered in the event menu.

Whilst events catering is at a higher cost than the internal meeting/events pricing it is a complete and professional service including linen, staff, and excellent presentation.

When submitting your request please include:

  • Anticipated numbers
  • Date and time required
  • Location
  • Catering needs
  • Budget per head/overall budget cap
  • Coding to be charged to

If you have any queries please contact the Conference and Events Manager in the first instance who will be able to offer guidance and advice.