MENU GOES DOWN A TREAT

The University's Catering Division has hailed its new a la carte menu a huge success. Executive Chef Manager, David Nuttall, said: "It has been a lot busier in the staff refectory over the last couple of months with improved sales.

Many people are coming through to use the service, so we are very happy."

(left to right) Special Services Chef Nick Wilkinson, Director of Residences and Catering Andrew Abbey, and Executive Chef Manager David Nuttal.


A La Carte Menu
Starters - £2.50
Lobster Bisque
Green lip Mussels
Winter Berries and Melon Platter

Salads - Small £2, Large £4
Classic Caesar Salad
Village Greek Salad
Toasted Goats Cheese Salad

Main - various
Venison Fillet £7
Chicken and Tarragon Sausage £6
Fricase of vegetables with Penne £3
Salmon Escalopes £5
All Served with a selection of Fresh Vegetables and Chef's Potatoes

Sweets - £2
Raspberry Shortcake
Toffee & Apple Crumble

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