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Meals

The quality of what goes on the table is taken very seriously here. We work hard to ensure that there is always a high standard of food on offer, and our chefs are both dedicated and inventive.

There is the option of a continental breakfast, including early breakfast for those who have to get off to departments and schools, or cooked breakfast plus lunch and dinner from Monday to Friday, as well as afternoon tea with homemade cake or biscuits. At weekends, brunch is on offer on Saturdays (to give people a lie-in) and both cooked and continental breakfast plus a full traditional lunch on Sundays.

There is a vegetarian option for every meal; on Fridays meat is not served.

All students living in college rooms are expected to take meals, either on a full board or half board basis.  The cost for half board is £53.50 per week and includes all the celebratory banquet dinners that take place during the year. Additional meals are available at the discounted SSH student rate.

For students living in flats and houses, there is a choice of half-board catering or you can sign in for occasion meals. There is an upfront deposit against which ad hoc meals taken are charged. Any deposit not fully utilized during the academic year will be refunded.

Families may join students in the dining hall for meals and are charged at the same rate.

You can expect meal costs 2019/20 to be of the following order:

Breakfast     £3.00 - £3.50

Lunch          £3.50 - £6.00

Dinner         £4.50 - £10.00 

Banquets     £28.00 plus a wine charge (if applicable) of £8.00

Guest Nights

On Thursday nights the college holds Guest Dinners, preceded by sherry in the Common Room and followed by coffee and drinks in the bar. In addition to this the college holds formal dinners for Christmas, on the Feast Day of our founder, Bishop Edward King (on or near 8th March) and a Leavers’ Dinner in Trinity Term. These are memorable celebrations with splendid food and atmosphere – as a recent PGCE student put it, ‘occasions not to be missed!'

Page last updated: 16/04/2019, at 14:16

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