With a dedicated team of over a dozen staff, spearheaded by Head Chef Lorraine Watkins and Sous Chef James Goodwin, the kitchens run a highly professional service, using state of the art equipment. Their aim is to provide a varied, seasonal, fresh and affordable menu for students and staff alike. The team also cater for special events such as weddings and conferences out of term. In 2013/14, a staggering total of 52,689 student meals were served, each one carefully prepared by members of the catering team. The kitchen staff produced no fewer than 8,813 breakfasts (with an average spend per meal of just £1.02), 21,792 lunches or brunches (average spend £2.28) and 15,804 dinners (average spend £2.93). The kitchens also served up 6,280 “formals halls”, which is a very popular yet optional three course dinner (at a set price of £4.85) held three times a week, with a normal informal sitting held beforehand.
At various points in the year, the kitchens also provide meals for special celebrations that bring together members of Brasenose, most notably Burns Night, Chinese New Year and Ale Verses, tickets for which invariably sell out in a matter of minutes.
With an increase in demand has come more varied dietary requirements. Brasenose prides itself on having a certified Allergy Aware Kitchen, serving a wider range of meals to an increasingly diverse student population. Reflecting on how the College’s food service has developed, Executive Chef Steve Peedell commented: “We always source food locally wherever possible and we are very keen on fresh produce. We now cater for dietary requirements such as gluten free, and provide more choice than we did years ago. Designing our menus takes a lot of time and effort, and we take into account new trends in foods.”
No doubt due to the high standards of catering , the popularity of Brasenose’s Gerties café is unabated which serves a variety of hot and cold food on weekdays. Gerties has proven to be a particularly good option for food on-the-go, as Matt Ely (Physics and Philosophy student) comments: “Gerties is the ideal place to eat because it's always full of people to chat to. The baguettes are good for lunch at around £2 with lots of tasty fillings. The 65p teas and coffees are also always very much appreciated.”
But what about all the waste? Brasenose actively participates in Oxford City Councils recycling scheme and sends all waste food to be converted into energy at a local processing facility in Cassington. The Head Chef has also pioneered a significant increase in the kitchen’s recycling policy with zero recyclable waste going to landfill, generating both a cost saving to the College and good news for the environment!
Read more about food at Brasenose