Rutherford dining hall
Open
- Breakfast: 0800 – 0930 (Monday – Friday), 0800 – 0930 (Saturday and Sunday)
- Lunch: 1200 – 1345 (Monday – Friday), 1130 – 1345 (Saturday and Sunday)
- Dinner: 1730-1930 (Monday –Sunday)
- Brunch: 0930 – 1345 (Saturday and Sunday term time only)
The dining hall is located in the centre of Rutherford College and offers ‘value for money’ catering for students and staff.
This traditional cafeteria-style outlet offers a wide range of breakfast, lunch and evening meals, with a new menu every day including vegetarian dishes and an extensive salad bar.
 |
Halal food available (ask serving staff for details) |  |
Vegetarian and healthy eating options always available |
Lunch menus for week beginning 21 May
| Day | Main courses | Vegetables |
|---|---|---|
| Mon | roast pork, beef szechuan with rice, chicken and ham carbonara, battered haddock, mushroom risotto | parsnips, cabbage, green beans |
| Tue | roast saddle of lamb with sage and onion, breaded butterfly pork steak with mushroom sauce, chicken stroganoff, poached cod in tomato and basil sauce, ricotta and spinach cannelloni | roasted vegetables, baby corn, mangetout |
| Wed | roasted duck legs with black cherry sauce, lasagne, chicken korma, salmon and hollandaise sauce, stuffed peppers with couscous and roasted vegetables | carrots, broccoli, cauliflower |
| Thu | roast beef, turkey escalope with creamy pepper sauce, lamb and mixed bean balti with rice, battered coley, vegetable lasagne | courgettes with onion and red pepper, green beans, parsnips |
| Fri | roast gammon, sweet chilli chicken, penne bolognaise, battered cod, mixed bean and butternut squash casserole | carrots, peas, swede |
| Sat/ Sun |
weekend brunch: grilled bacon, sausages, fried eggs, baked beans, grilled tomatoes, hash browns, fried bread, sautéed potatoes, toast with preserves | |
Also available each day: roasted, new, chipped or jacket potatoes, baked beans, made-to-order omelettes, the salad bar, a selection of cold desserts.
Dinner menus for week beginning 21 May
| Day | Main courses | Vegetables |
|---|---|---|
| Mon | meatballs with pasta, bbq chicken, beef and vegetable pie, beef burger, breaded plaice, red lentil moussaka | butternut squash, broccoli, sweetcorn |
| Tue | chicken and ham pie, rump steak, pizza, battered cod, tomato, mushroom and basil bolognaise | cauliflower, spinach, peas |
| Wed | reggae reggae chicken, beef madras, bbq sticky ribs, minted lamb burger, scampi, stuffed peppers with savoury rice and mornay sauce | vegetable macédoine, sautéed courgettes, cabbage |
| Thu | cannelloni bolognaise, cumberland ring with mash, piri piri chicken, pizza, breaded haddock, spinach and mozzarella lasagne | mangetout, sweetcorn, ratatouille |
| Fri | coconut and lemongrass chicken, pork steak chasseur, lasagne with garlic slice, chicken burger, grilled salmon, quorn and mushroom pie | leeks, carrots, broccoli mornay |
| Sat | chilli con carne with rice, beef and vegetable pie, cajan chicken, scampi, vegetable pancake rolls with sauce | courgettes, sweetcorn |
| Sun | tandoori chicken, beef rogan josh with rice, chicken pasta bake, pizza, breaded plaice, quorn balls with sauce and rice | cauliflower cheese, peas, parsnips |
Also available each day: jacket, chipped or new potatoes, baked beans, a selection of pasta and sauces, garlic/cheese bread, the salad bar, a selection of cold desserts, fresh fruit salad.
