We are proud to announce we have partnered with Too Good To Go, the innovative new app and social enterprise that aims to put an end to food waste in the hospitality industry. Following in the footsteps of some key players in catering across Leeds, such as Yo Sushi and Rola Wala.

The partnership sees us introduce the Too Good To Go app in two of our outlets, The Business School and The Refectory. This will help reduce food waste on campus at the university, by providing a platform to show what surplus food is available to students and staff at a cheaper cost before it goes out of date.

You can place an order using the app and collect your food before closing time. Food offering ranges from salads, sandwiches, jacket potatoes and daily hot specials. In the Business School Café you can pick up your order anytime between 2.30pm-2.40pm and in The Refectory you can collect your order between 7pm-7.15pm.

“We are so pleased to be able to work alongside Too Good To Go on such a great initiative. At Leeds, sustainability is at the forefront of what we do, and food waste pays a huge part in this for us as a Catering service. This partnership is a step forward in reducing food waste across campus, whilst creating an innovative platform to offer staff and students a way to access quality food at a reduced price. We are very excited to launch in The Refectory” – Julie Tong, Head of Retail Catering at GFAL.

We will have up to 15 meals a day available on campus, ranging from salads, sandwiches, jacket potatoes, daily hot specials and many more other menu items.

Treasures of the Brotherton Gallery’s latest exhibition calls upon one of our chefs, Phil Tostevin, to recreate recipes from the mid 15th century.

A new exhibition at the Treasures of the Brotherton Gallery, Cooks and their books – recipes from Romans to the present, explores the rise of the celebrity chef, how recipes have been collected and compiled since Roman times and highlights the University of Leeds’ collection of cookery books, papers, and objects.

The exhibition opened on Friday 1 September and a celebration took place Tuesday 5 September, for which one of our chefs Phil Tostevin was asked to recreate some of the recipes found in the exhibited books to be served at the event.

Phil, who works under the executive chef in the Function Suite in University House, researched recipes and cooked a French onion soup and a beef, carrot and swede stew for the celebration. Talking about the challenges of creating the medieval food, Phil said: “There are some interesting flavours in there that we’re not used to, that’s for sure!”

The exhibition and Phil’s medieval recipes caught the eyes of Leeds-based television channel, Made in Leeds, who came down to find out more about the exhibition and how Phil came to make his hearty dishes (play from 1min 53secs).

Cooks and their books – recipes from Romans to the present will be on display at Treasures of the Brotherton Gallery until the end of January 2018. Phil’s fantastic food can be sampled at MEETinLEEDs conferences and events!