The Food & Dining team offers a full catering service for conferences and events, from sandwiches to fork buffets and full dining to barbecues.
Excellent food during an event is important. Where possible, the team strives to use a selection of locally sourced, traceable, and sustainable ingredients, to showcase the best produce.
Catering can be delivered and served almost anywhere on campus for various events, from academic conferences to team away days. As well as in-house catering, delegates and visitors can also access food and drink outlets on campus.
Make a new booking for the University's Food & Dining team to deliver and serve food at an event on campus, from academic conferences to team away days.
A filled wrap (meat, vegetarian and vegan available)
Pot of Greek salad
Vegetarian tartlet
Sweet treat
Piece of fruit
Bottle of water
Simple Packed Lunch Sample Menu
Plain sandwich
Packet of crisps
Piece of fruit
Bottle of water
Packed Lunch Sample Menu
Deep filled, wrap or Bloomer sandwich
Packet of crisps
Sweet treat
Piece of fresh fruit
Bottled water
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: Lasagne Sample Menu
Beef or vegetarian lasagne (Gluten-free and vegan pasta bake available)
Baked garlic bread
Tossed salad
Coleslaw
Orange juice
Hot Lunches: Stroganoff Sample Menu
Freshly baked salmon or vegetable stroganoff
New potatoes
Deli salad
Tossed salad
Crusty bread
Orange juice
Cold Lunches: "No Nonsense" Sample Menu
One round of sandwiches
One packet of crisps
One piece of fresh fruit
*Minimum order for 10 people
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
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 coffee
Freshly squeezed orange juice
Tab Content: Celebrations
Starters
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 goat 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)
Desserts
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 and 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
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 coffee
Freshly squeezed orange juice
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
Dietary Requirements
With full Allergen Accreditation across campus, suitable meals are always provided for all 14 allergens and other main food intolerances.
Bookings can be made Monday to Friday, 8am-7pm, on the Spoonfed website.
To order a delivery outside of the normal opening hours, please contact the Food & Dining team via email eat@lancaster.ac.uk to discuss alternative arrangements.
A cost code is required to make internal Food & Dining bookings.
If making a booking on behalf of an external customer, please contact the Food & Dining team via email eat@lancaster.ac.uk to arrange an invoice.
You can log into your profile from the top right-hand corner of the Spoonfed website.
Your booking can be cancelled through your customer profile on the Spoonfed website by clicking on the bin symbol.
Cancellation charges:
No charge on cancellations with over two full working days’ notice
30% charge for food on cancellations with less than two full working days' notice
Full charges for the order on same-day cancellations
Your booking can be edited through your customer profile on the Spoonfed website by clicking on the pencil symbol.
Your booking can be repeated through your customer profile on the Spoonfed website by clicking on the repeat tab.
All prices are per person unless stated otherwise.
The minimum delivery fee is £10.
Please contact the Food & Dining team via email eat@lancaster.ac.uk to discuss alternative possibilities. Some menus will be subject to a small supplement.
You can add additional emails to your customer profile and confirmation will be sent to these email addresses.
Please specify the dietary requirements in the special requirements box once your order has been placed or next to individual items.
The Food & Dining team requires two full working days' notice. For example, orders for a Wednesday should be placed by Friday at the latest.
If a booking is made with less than two full working days' notice, a 20% additional charge will be added.
Some menus are seasonal, for example, a BBQ can only be booked between March and September.
To order seasonal menus outside of the specified date ranges, please contact the Food & Dining team via email eat@lancaster.ac.uk.
Jugs of tap water are available to add to your order for a small fee of £3. A jug of water is provided with 10 glasses.
The fee covers the cost of delivery, collection, and washing of the glasses. For orders that already include orange juice, tap water can be added for no additional cost. In this instance, please reference your booking number to the Food & Dining team via email eat@lancaster.ac.uk to waive the fee for additional tap water.
Waiving the cost of tap water can be discussed on a booking-by-booking basis for orders of substantial sizes.
These items are available to hire at a cost and as stock levels allow. Please contact the Food & Dining team via email eat@lancaster.ac.uk to discuss.
Since 2020, an External Caterers Policy has been in place at the University:
“The University has taken the decision to restrict the use of catering on campus to only booked and delivered via University Hospitality. Whilst the majority of catering on campus is already undertaken by the Hospitality team, they will be very happy to discuss a range of options and personalisation to enable dietary, cultural, and budgetary needs are met.”
Please discuss your requirements with the Food & Dining team directly via email eat@lancaster.ac.uk, and if they cannot be met, you will require an approval email to add to your purchase order request.
Please place catering orders two full working days in advance.
Any bookings made less than one full working day in advance will have a 20% surcharge applied.
Please note all prices quoted in the menus are per person, unless otherwise stated.
If you wish to cancel a booking please contact the Food & Dining team via email eat@lancaster.ac.uk or telephone 01524 593260.
Please note, a charge may be required for cancellation of a booking within the two days working notice period.
Crockery and glass hire is 50p per item.
Glasses for jugs of tap water are charged at 50p per glass.
If staff are required for set up, a serving and clearing charge of £18 per hour is added.
Any orders being delivered to the following buildings may be denied or will be supplied with disposables instead of crockery due to health and safety reasons;