Locally sourced food produced by Food & Dining

Food & Dining

The Lancaster University Food & Dining team understand the importance of excellent food for your meeting or event. Not only do we deliver food and dining for corporate events we also enhance the student experience with a range of food offerings across our vibrant campus.


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Sample Menus

Tab Content: Canapés

Select four choices from the variety below

  • Spinach, walnut, sun-dried tomato pesto on a cucumber crouton (V)(VG)(GF)(DF)
  • Cherry tomato, artichoke, mozzarella and basil kebab (V)(GF) Creamed goats cheese tartlet (V)
  • Smoked salmon and crème fraiche blinis
  • King prawn skewer (GF)
  • Mini Yorkshire pudding with BBQ pulled beef
  • Sticky BBQ chicken mini tartlet
  • Chicken liver pate en croute with onion marmalade


Tab Content: Delivered to you

Boxed Lunch Sample Menu

  • A filled wrap (meat, vegetarian and vegan available)
  • Pot of Greek salad
  • Vegetarian tartlet
  • Sweet treat
  • Piece of fruit
  • Bottle of water

Boxed Lunch

Simple Packed Lunch Sample Menu

  • Plain sandwich
  • Packet of crisps
  • Piece of fruit
  • Bottle of water

Simple Packed Lunch

Packed Lunch Sample Menu

  • Deep filled, wrap or Bloomer sandwich
  • Packet of crisps
  • Sweet treat
  • Piece of fresh fruit
  • Bottled water

Packed Lunch

Snacks Sample Menu

  • Biscuits
  • Assorted mini Danish pastries
  • Homemade breakfast bars
  • Freshly baked cookies
  • Homemade brownies
  • Assorted full size cakes.
  • Assorted mini cakes and tray bakes.
  • Homemade scones with jam and cream
  • Gluten free scones
  • Fresh fruit platters (serves 6)
  • Blueberry and granola muffins
  • Old school biscuits


Tab Content: Refresh Lunches

Hot Lunch Menus are fully served by a member of the team. A surcharge will be made for numbers below 20 as both space and power are required for a hotplate.

Hot Lunches: Casserole Sample Menu

  • Chef's meat or vegetarian casserole of the day
  • Crusty bread
  • Assorted full-size cakes
  • Orange juice

Hot Lunches

Hot Lunches: Lasagne Sample Menu

  • Beef or vegetarian lasagne (Gluten-free and vegan pasta bake available)
  • Baked garlic bread
  • Tossed salad
  • Coleslaw
  • Orange juice

Hot Lunches

Hot Lunches: Stroganoff Sample Menu

  • Freshly baked salmon or vegetable stroganoff
  • New potatoes
  • Deli salad
  • Tossed salad
  • Crusty bread
  • Orange juice

Hot Lunches

Cold Lunches: "No Nonsense" Sample Menu

  • One round of sandwiches
  • One packet of crisps
  • One piece of fresh fruit

*Minimum order for 10 people

tray of triangle sandwiches

Working Lunch Sample Menu

  • One round of sandwiches and wraps
  • 2 snack items, e.g. Homemade squash and lentil roll, spicy sweetcorn fritter, aubergine chips, mini tart, falafel
  • Vegetable crisps

Working Lunch

Traditional Afternoon Tea Sample Menu

  • Finger sandwiches; a selection of egg mayo, cheese, honey roast ham, smoked salmon and cucumber
  • Mini vegetarian tartlets
  • Mini vegetarian kebabs
  • Two mini cakes per person
  • Selection of tray bakes, cakes and filled scones
  • Fairtrade tea or Atkinson’s coffee
  • Freshly squeezed orange juice

Traditional Afternoon Tea

Tab Content: Celebrations


All served with bread roll

  • Pressed ham hock terrine with piccalilli and herb salad
  • Smoked trout mousse and kiln roasted salmon with a lemon and honey dill vinaigrette and crisp Melba toast
  • Crispy confit duck leg with pear and candied walnut salad and a plum dressing
  • Italian meats with toasted bruschetta, olives and artichoke
  • Potted Morecambe bay shrimps with brown bread & butter and frisée salad
  • Smooth chicken liver pate with fruit chutney and toasted thyme brioche
  • Whitby crab and baby gem lettuce with pickled cucumber and cherry tomato chilled coulis
  • Fanned melon with fruit coulis and lemon sorbet (v)
  • Butternut squash and caramelised onion tartlet with melting goats cheese and toasted pine nuts (v)
  • Vine tomato and Mediterranean salad with avocado (v)


Main Course

All served with a potato dish of the day and fresh seasonal vegetables

  • Roast rump of Iamb with roasted shallots and a red wine sauce
  • Poached breast of guinea fowl with a mushroom and tarragon sauce
  • Slow roast belly pork with pork fillet and cider apple sauce
  • Roast chicken brushed with lemon, thyme and garlic with gravy
  • Braised beef with caramelised onions, button mushrooms and a red wine sauce
  • Herb crusted cod fillet with a chive butter sauce
  • Poached salmon with wilted spinach and a Provencal sauce
  • Sea bass fillet with wilted pak choi and a citrus salsa
  • Wild mushroom risotto with parmesan and crispy basil (v)
  • Caramelised shallot tarte tatin with a rocket salad (v)
  • Goats cheese roulade with a ratatouille sauce and balsamic vinegar (v)

Main Course


  • Vanilla crème brûlée with shortbread biscuit
  • Glazed lemon tart with fresh raspberries
  • Warm chocolate and cherry frangipane flan with clotted cream
  • Sticky toffee pudding with butterscotch sauce
  • Baked egg custard with blackcurrant coulis
  • Smooth chocolate and Baileys torte
  • Baked bread and butter pudding with custard
  • Baked apple and blackberry pie with custard
  • Selection of chilled fruits and berries with pouring cream
  • Selection of Dewlay cheeses with crackers and chutney


To Follow

  • Tea and Coffee with mints

Optional Extras

  • Platter of Dewlay cheeses with savoury biscuits, grapes, celery and homemade chutney
  • Canapés

Tab Content: Plant-based and Vegetarian

Vegetarian Platter Sample Menu

  • Aubergine chips

  • Homemade lentil & squash rolls

  • Spicy sweetcorn fritters

  • Vietnamese rolls

  • Two additional Chef’s Choice deli salads

  • Tzatziki

  • French dressing

  • Assorted bread

  • Jug of orange juice from concentrate

Vegetarian Platter

Locally Sourced Vegetarian Lunch Sample Menu

(Vegan and gluten free where possible)

  • A selection of homemade flavoured wraps
  • Roasted butternut squash and guacamole
  • Onion bhaji with mango chutney
  • Fresh mint and shredded iceberg
  • Sweet chilli mixed beans with toasted cashew nuts
  • Pear, walnut and Garstang blue cheese tartlet
  • Beetroot falafel
  • Pilling new potato salad in a mustard dressing
  • Detox salad with kale red cabbage and carrots
  • Crudités and dips
  • Cockerham beetroot hummus or spinach and feta hummus
  • Homemade vegan sticky toffee pear cake
  • Fairtrade tea or Atkinsons coffee
  • Freshly squeezed orange juice

Locally Sourced Vegetarian Lunch

Vegan and Gluten Free Hot Lunch Sample Menu

  • Sweet potato, spinach and chickpea curry with fragrant rice
  • Homemade gluten free and vegan sticky toffee pear cake
  • Orange juice

Vegan and Gluten Free Hot Lunch

  • Sustainability

    All food is produced with fresh ingredients from local suppliers to make the most of the best produce the North West has to offer. We also work with Edible Campus with the support of Green Lancaster to supply produce homegrown on campus. Following the growing trend of plant-based menus and customers desire for information about the provenance of their food.

  • Allergens and Accreditations

    Our Food and Dining team will cater for all dietary requirements.

Frequently asked questions Accordion