Save up to 25% in The Curve when you pre-pay!
The pre-pay meal voucher scheme is back for 2015/2016 and is available now! You can either purchase the vouchers in person from the till points in the Curve or online from the QMUL eShop.
The scheme allows you to pay for your meals in advance, which represents a saving of up to 25% on the daily walk in cash price!
There are 4 packages available in total:
- Breakfast and main meal (Full year = 1.090.00)
- Main meal only (Full year = £568.00)
- Breakfast and main meal (Semester 1 = £496.00)
- Main meal only (Semester 1 = £260.00)
The main meal option allows you to choose either a lunch meal or an evening meal giving you more choice and better value from your vouchers.
Please note that the offer is limited to 350 students. For more information and to purchase your vouchers please visit: www.catering.qmul.ac.uk/mealvouchers
The Curve will be closed from 8th - 10th June 2015
Please note that The Curve restaurant on the Mile End campus will be closed from Monday 8th to Wednesday 10th June 2015 inclusive due to emergency building works.
The outlet will reopen for business as usual on Thursday 11th June 2015.
During this period of closure, Mucci’s will be open from 7am – 4pm.
We apologise for any inconvenience this will cause.
April's Seasonal Specials in the Curve
Watercress and Jersey Royal New Potatoes are April's featured vegetables and our Chefs will be using these ingredients in a selection of dishes in the Curve this month. Information is available in the outlet or as a download:
March's Seasonal Vegetables in the Curve:
Spring Onions and Blood Oranges are this month's seasonal veggies! Chefs in the Curve will be preparing a variety of meals throughout the month which incorporate these ingredients. Information on these vegetables is available in the outlet itself or as a download, please click the links below:
Catering & Hospitality QM achieves Soil Association award for a second year!
The Catering & Hospitality team are delighted to have earned the Bronze Food for Life Catering Mark for the second year in a row in recognition of our commitment to serving healthy and ethical meals to students, staff and visitors in The Curve and The Hive.
The Curve's catering service provides close to 120,000 meals to customers throughout the year and The Hive provides 126,000 to guests staying with QMUL during the summer vacation.
Independent, verified certification
Run by the Soil Association, the Food for Life Catering Mark is a UK-wide certification scheme, which provides an independent guarantee that food being served is fresh, free from controversial additives and better for animal welfare.
The bronze, silver and gold tiers encourage caterers to use more local, free range, fair trade and organic ingredients to produce healthier menus. The award also entitles both outlets to display the mark as a means of reassuring customers of the commitment.
The Bronze Standard ensures:
- No undesirable food additives or hydrogenated fats
- 75% of dishes are freshly prepared
- Meat is from farms which satisfy UK welfare standards
- Eggs are from cage-free hens
- Menus are seasonal
- Training is provided for catering staff
- No GM ingredients are used
- Free drinking water is prominently available
- No fish is served from the (MCS) ‘fish to avoid’ list
- Information is on display about food provenance
- Suppliers meet appropriate food safety standards
Achieving the Catering Mark solidifies QMUL’s commitment to making long-term tangible improvements to the environmental, social and economic sustainability of the organisation. Commenting on the achievement, our Hospitality Production Catering Manager, Tony Micallef notes:
“We in the QMUL Catering team are very proud of our achievement in retaining the Soil Association bronze award. The team have worked very hard in hitting all targets and take their responsibility to all Green matters very seriously with a full understanding in how this benefits all concerned. It is our aim to hit silver as we were in touching distance of hitting the mark this time but hope to achieve this before the end of this year.”