Catering

A healthy lifestyle is built into the framework of Papdale Halls

Our aim is to provide a range of dishes and menus which offer a nutritious and well balanced diet.

Papdale Halls of Residence has a team of professionally qualified catering staff who provide a bespoke catering service to meet the needs of our students. Menus are planned in advance taking into account each individual student’s requirements whether they are for medical, religious or reasons of conviction such as vegetarianism or veganism.

All our food is prepared using locally sourced produce wherever possible, prepared and cooked to the highest standard.

Quality control systems ensure that all our meals are well-balanced and nutritious.

There are three meals provided each day being breakfast, dinner and supper. Lunch would normally be provided at school.

Breakfast

Served at 7.50am.

There is a choice of cereals, toast, fresh fruit, juices and tea.

Dinner

Served at 5pm.

Dinner is the main meal of the day; this includes soup, a choice of two hot dishes, a self-service salad bar and hot or cold sweets, fruit is always available.

Supper

Served at 8.45pm.

There is a choice of toast, cheese and biscuits/crackers, fresh fruit or fancies.

A light lunch is only provided for students absent from school due to illness. Students are expected to provide their own lunch, and most students would use the school dining hall.  However, students do have the option to prepare a hot/cold snack in our coffee bar areas microwave ovens, coffee and tea making facilities. Students are also provided with fridges in this area to store foodstuffs.

All main meals are served in the large dining area.

On occasion, usually once a term, we hold themed nights, where, for example, Indian, Chinese or Mexican cuisine is served.

All our students have an input into the choice of the themed nights and we regularly seek feedback from our students through evaluation sheets, student council and food surveys, on matters such as menus, service times and environmental factors.

Any dietary requirements, allergies/food intolerances etc. are also catered for through close consultation between student and our head cook.

Example Dinner Menus

Monday

• Salad bar.
• Braised sausage and onions.
• Haggis, clapshot, peas and potatoes.
• Bread and butter pudding.
• Fruit.

Tuesday

• Salad bar.
• Lasagne.
• Haddock, chips, sweet corn and beans.
• Pancakes, ice-cream and sauce.
• Fruit.

Wednesday

• Salad bar.
• Soup.
• Beef curry and rice.
• Quiche, baked potatoes, broccoli, courgettes and mushrooms.
• Fruit.

Thursday

• Salad bar.
• Pasta topped chicken.
• Ham and mushroom vol- au-vents, roast potatoes, sprouts and carrots.
• Fruit.

Example of one of our themed night Menus

Indian Theme

• Salad bar.
• Oriental curried beef.
• Tandoori chicken.
• Chicken korma.
• Rice.
• Popadums.
• Naan bread.
• Samosas.
• Pakoras.
• Dips.
• Meringue nests, pears and chocolate sauce.
• Fruit.