University of Leeds Chefs Awarded Gold Standard

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Our team of chefs at Great Food at Leeds are incredibly gifted and work on creating a number of menus across the campus; from the freshly made sandwiches created in our on-site kitchen to the locally sourced and seasonal hot meals in our Refectory.

Our award-winning team are also called on to provide menus for the large number of guests that visit the University for international events and conferences.

We’ve just heard that our chefs have been awarded the Gold Standard Catering Mark by the Soil Association for a menu that was put together for the Environmental Association for Universities and Colleges (EAUC) conference.

The menu, which covered a Gala Dinner and a number of finger buffets, was rewarded for every percentage point of their ingredients spent on ethical and environmentally friendly food, locally sourced ingredients and steps to offer healthier menus.

On top of all that it’s a tasty looking menu too! Here’s a look at the Gala Dinner menu we created:

 

Approved Gala Menu for EAUC

Starter

  • Swaledale Goats Cheese Panacotta with Organic Beetroot Salad – (Cheese from Swaledale, Cream from Scarcroft, Leeds, Organically Grown Beetroot)

Main

  • Organic Free Range Chicken with Locally Sourced Leeks and Tarragon Risotto Cakes – (Organic Chicken, Leeks from Jack Buck Growers)
  • Savoy Cabbage and Wild Mushroom Strudel with Celeriac Cream (v) – (Seasonally Grown Cabbage, Mushrooms. Celeriac from Jack Buck Growers)
  • Seasonal Vegetables – (Cauliflower, Broccoli, and Carrots from Posketts Farm, Goole. Potatoes from Jackson Farm, Ryhter)

Dessert

  • Roasted Rhubarb, Yorkshire Parkin and Fairtrade Vanilla Ice Cream – (Rhubarb from Procter & Sons, Farsley. Cream from Scarcroft)

Due to major works within the kitchen area of the Refectory we will be serving all of our menu selections on disposable plates and dishes from Thursday 2nd – Friday 10th April.

We apologise for any inconvenience this may cause. Normal service will resume on Monday 13th April.

To help plan your café visits over the Easter period please visit our Opening Hours page.

May we also take this opportunity to wish all our customers a very pleasant Easter break.

What’s on this Healthy Week…

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Great Food at Leeds is once again supporting the University of Leeds’ Healthy Week with a number of healthy food offers available across campus. Healthy Week is a University of Leeds and LUU initiative, aiming to encourage both staff and students to discover new ways of improving and maintaining a healthy lifestyle and state of mind. To find out more about the initiative visit the Healthy Week website.

In the Refectory:

Soups, Main Courses & Desserts

  • Warm up with a low fat soup – 1 of your 5 a day
  • Lower fat, no added salt main courses – Buy a main and get a Free portion of Veg!
  • Lower fat and no added sugar desserts
  • Refresh Discount – Refresh card holders get 10% off healthy mains, soups and desserts.

Download a pdf copy of the Healthy Week Refectory Menu

Sandwich range: Choose from Tiffin’s healthier eating sandwich collection – under 350kcal!

Cakes & Biscuits: Lower fat and gluten-free baked goods including a selection made by a group of University of Leeds’ students

Across Campus

Low fat soup will be available across campus, all soups count as 1 of your 5 a day. (10% off for Refresh card holders!)

Tiffin’s healthier eating sandwich collection will be available in all our cafés during Healthy Week.

 

food-for-the-brainFood for the Brain

Great Food at Leeds is proud to have been a Food for the Brain accredited University for the past 6 years. Food for the Brain is a charitable foundation working to inform, educate and empower individuals to change their diet and lifestyle and take greater control of their own mental health.

The Great Food at Leeds team were praised for their impressive focus on sustainability, seasonality and provenance of products with 45% of suppliers being within 20 miles of the University. They were also complimented for their expanding range of gluten free products and continued enthusiasm and commitment to Food for the Brain and healthy eating.

Other areas of praise were;

  • Quality of snacks and drinks
  • Fibre content
  • Levels of processed fats, artificial additives and essential fats.

For more information visit the Food for the Brain website.
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Recipes

Bored of cooking the same old food? Struggling for healthy inspiration? Check out these fantastic, healthy meal options and try making them for yourself at home. Show us your efforts on social media on our Facebook or Twitter.

Green Veg Risotto with Charred Mackerel

Pan fried Chicken with Harissa & Babaganoosh

Tomato,Butternut Squash & Spinach Curry

Sign up to Auto Top Up in March for a chance to win!

Our NEW Auto Top Up function offers the ultimate convenience meaning you’ll never be without credit again. If you sign up to Auto Top Up in March you will be entered in to a prize draw to win £200 of Refresh credit.

Set how much you want to top up when you drop below your minimum balance and we’ll do the rest for you meaning there’s one less thing on your to do list!

 

How do I sign up to Auto Top Up?

  1. Log in to your Refresh account
  2. Go to the ‘My Purses’ section
  3. Click the ‘Expand’ option under your account to reveal the Auto Top Up option.
  4. Tick the ‘Use Auto Top-Up’ Option
  5. Select your Payment Card, the Low Level Trigger and Minimum Balance.

set up now

 

 

Already use Auto Top Up?

If you have already signed up to use Auto Top Up then don’t worry, you will also be entered in to our prize draw at the end of March and be in with a chance of winning £200 worth of Refresh credit!

 

Competition Terms and Conditions

  1. Great Food at Leeds reserve the right to cancel or amend the competition or rules without notice in the event of any unforeseen circumstances outside of Great Food at Leeds’ reasonable control. Any changes will be posted within these terms and conditions or on the Great Food at Leeds website.

Competition Entries

  1. Entrants must sign up to the auto top up function on their Refresh account by 31.03.2015 to be entered into the competition prize draw. No entries will be accepted after this date. Existing customers who are signed up to the auto top up function will also be entered in to the prize draw.
  1. The competition is available to all Refresh card holders.

Winners and Prizes

  1. The winner will be selected at random and will be notified by email.
  1. The winner may be requested to take part in promotional activities relating to the competition including photography and naming of the winner for the purpose of the Catering Services website and social media.
  1. The return of any prize notification as undeliverable or failure to reply may result in disqualification and selection of an alternative winner.
  1. The value of £200 will be added to the winners Refresh card in April 2015.
  1. Credit added to the winners Refresh card can be spent on any food and drink items in all the University of Leeds Great Food at Leeds outlets across campus. A list of these cafes can be found at www.leeds.ac.uk/greatfoodatleeds
  1. The prize is not cash redeemable.

In celebration of the recent Fairtrade Fortnight we hosted a Fairtrade Fair at Parkinson Court. So many visitors enjoyed our Fairtrade Banoffee Sponge, made by our very own Great Food at Leeds chefs, and following numerous recipe requests our chefs have decided to share their recipe. Why not give the recipe a go and show us your efforts via social media on Facebook or Twitter.

Banoffee Sponge – 20 portions

– courtesy of Lisa Hall and Richard Thompson

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Ingredients

Banoffee Sponge: Dates (1lb), Water (pint), Butter (14oz), Plain Flour (1lb), Caster Sugar (1lb), Bicarbonate of Soda (1tspn), Eggs (3), Bananas (2)

Fudge: Milk (300ml), Caster Sugar (350g), Unsalted Butter (100g)

Banoffee Fudge: Banana (1), Double Cream (100ml)

Method

(Banoffee Sponge)

  1. Soak dates in water overnight
  2. Beat butter and sugar, add eggs and beat, add half of the flour, bicarbonate of soda, dates and water and then mix.
  3. Add the rest of the flour and dates then liquidise banana and mix in.
  4. Bake at 140degrees

(Fudge)

  1. Heat the milk, sugar and butter in a thick bottomed pan until the butter has melted.
  2. Boil, stirring constantly till the mixture becomes a soft ball. Pour half on a greased tray and cool for 5 minutes.
  3. Add the other half with the liquidised banana and 100ml of double cream.
  4. Leave to thicken at room temperature and then drizzle on top of the cake.
  5. Dice fudge and sprinkle on top.

Want to know more information about our work supporting Fairtrade products? Visit the Our Story section on our website to find out more…