2019

December 2019

December's Seasonal Vegetables & Recipes!

Brussels Sprouts and Chestnuts are December's seasonal ingredients! Read more here:

Visit QMUL Sustainability's blog to read more and discover recipes using these ingredients: Queen Mary Sustainability Blog.

November 2019

Saturday 3rd November 2019

Come and watch the climax to the 2019 Rugby World Cup over breakfast in The Curve on Saturday 3rd November as England take on South Africa.

The Starbucks Coffee counter will be open from 08:45 - 11:30 with the match kicking off at 09:00 and will offer hot drinks, pastries and more so you can cheer on the teams whlle watching on the large screens.

November's Seasonal Vegetables and Receipes

Beetroot and Pears are November's seasonal ingredients! Read more here:

Visit Queen Mary Sustainability's blog to read more and discover recipes using these ingredients: Queen Mary Sustainability Blog.

October 2019

Celebrate Halloween with Menu Specials at The Curve

This Thursday cross over to the dark side at The Curve with our mystery meals - choose from Sinister Starter, Spooky Main and Phantom Dessert. This Halloween is sure to be one you’ll remember.

We present you a range of scrumptious treats to delight all spooky ghosts and ghouls. The menu specials include delicious roast pumpkin soup with cream, thyme, pumpkin seeds and parmesan;  Witch’s roasted chicken with pumpkin, sage and onion; spook-tacular Winter's night pumpkin curry with fruity raita and spiced pumpkin pie! Don’t forget to try our signature spiced pumpkin pie at the end of your feast. This Halloween dinner meal will give your crew enough energy to trick-or-treat and monster mash all night long.

No additional cost will be added to our foodie specials, pricing will remain as per usual.

Looking forward to seeing your mysterious costumes!

September 2019

Meal Prices in The Curve

We know that no one likes price rises, however, following 18 months of food inflation we have held the prices of our counter meals for as long as possible. Meat, fish, dairy and even that fantastic staple of vegan diets, the amazingly versatile jackfruit have all jumped in price in the past year.

From Thursday 12th September we will be increasing our main lunch and dinner meals to £5.20 and a full breakfast will rise to £4.80.

In the past six months, we have seen record numbers of students and staff eating our food, and we believe this is because we have focused on the ingredients, the menu variety and the quality of the cooking behind the dishes, and going forward into the new academic year, we will continue this focus whilst innovating our deli bar to give you variety and value.

We always value your feedback (taste@qmul.ac.uk), we know we are only as good as our last meal, but we will strive to give you the best possible dishes cooked as they should be and served by a team focused on making every service a great meal experience for you all.

Thanks for choosing us!

Taste at Queen Mary: what's cooking for the new academic year

Taste at Queen Mary University of London is the internally run food and drink team here at Queen Mary. We value our role and appreciate the trust and confidence you place in us and your loyalty to our business. We continually strive to improve our service levels to ensure you will have a tasty experience with great products and choice, regardless of the campus location.

With this commitment and passion in mind, we are proud to introduce our new menus, wines and drinks; alongside old favourites, there are new menus to sample. 

Following feedback, we have reviewed our sandwich offer and decided to retain our bespoke sandwich lunches while enhancing the full selection with new fillings and ‘breads’.

New suppliers have come on board with new ingredients. This enables us to create new dishes that we will audition in our cafes and restaurants, these recipes will become the cornerstone of our hospitality offer, which will evolve into the next set of menus.

It is also, never too early to start planning for Christmas; with our bespoke menus for the festive period available shortly. If you are planning a festive event for your team or department, please do let us quote for the event. We would be delighted to help you create the perfect occasion.

We pride ourselves in being a part of the University’s community, knowing that any surpluses we create from our sales are invested back into the University. We truly appreciate our role in helping to develop and improve the student experience.

We look forward to working with you again during the new academic year.

James Cornewall-Walker
Head of Catering

September's Seasonal Vegetables & Recipes!

Blackberries and Butternut Squash are September's seasonal ingredients! Read more here:

Visit Queen Mary Sustainability's blog to read more and discover recipes using these ingredients: Queen Mary Sustainability Blog

August 2019

August's Seasonal Vegetables & Recipes!

Broad Beans and Peaches are August's seasonal ingredients! Read more here:

Broad Beans [PDF 672KB]

Peaches [PDF 1,300KB]

Visit Queen Mary Sustainability's blog to read more and discover recipes using these ingredients: Queen Mary Sustainability Blog

July 2019

July's Seasonal Vegetables & Recipes!

Gooseberries and Strawberries are June's seasonal ingredients! Read more here:

Visit Queen Mary Sustainability's blog to read more and discover recipes using these ingredients: QMUL Sustainability Blog.

June 2019

June's Seasonal Vegetables & Recipes!

Gooseberries and Strawberries are June's seasonal ingredients! Read more here:

Visit Queen Mary Sustainability's blog to read more and discover recipes using these ingredients: QMUL Sustainability Blog.

May 2019

Starbucks Price Changes

From the 1st May – we have had to change the price in Starbucks outlets within the Curve and Café Grad at Queen Mary.

The change is for two reasons:

  1. Global increases in the price of coffee, which is traded as a commodity and also in the price of milk. By making this increase – we can continue our commitment to ethical sourcing - ensuring that coffee growers and farmers receive a fair price for their produce.

  2. To help in our efforts to reduce waste from single use cups and to minimise our impact on the environment, we have introduced a 5p charge on every disposable cup used. We encourage you to bring a re-usable cup that will not only help with the reduction of disposable cups going to landfill but will benefit you financially with a discount each time you use the cup for a hot drink.

We are also introducing our colourful Queen Mary branded ‘Keep Cup’ for sale in the Curve (since Keep Cup started, they have prevented over a billion cups worldwide going to landfill!). To promote this message and to encourage the use of re-usable cups at Queen Mary, we are now offering a 15p saving when a re-usable cup is presented.

We are also proud to announce that the 5p charged on disposable cup use will be ringfenced and donated to charities that help to minimise plastic usage and support cleaning up our environment.

We invite you to join us in this journey and hope that you understand that although we are changing our prices and introducing a levy on disposable cups, that we are donating the levy to charity and with the discounts now available for using a re-usable cup, everyone is able to offset some of the changes in price.

We hope that you continue to support Restaurants and Hospitality at Queen Mary, as all our revenue is re-invested back into Queen Mary.

May's Seasonal Vegetables & Recipes!

 Asparagus and Runner Beans are May's seasonal ingredients! Read more here:

Visit QMUL Sustainability's blog to read more and discover recipes using these ingredients: QMUL Sustainability Blog.

April 2019

April's Seasonal Vegetables & Recipes!

 Jersey Royal New Potatoes and Purple Sprouting Broccoli are April's seasonal ingredients! Read more here:

Visit QMUL Sustainability's blog to read more and discover recipes using these ingredients: QMUL Sustainability Blog.

March 2019

March's Seasonal Vegetables & Recipes!

 Apples and Leeks are March's seasonal ingredients! Read more here:

Visit QMUL Sustainability's blog to read more and discover recipes using these ingredients: QMUL Sustainability Blog.

February 2019

February's Seasonal Vegetables & Recipes!

 Main Crop Potatoes and Pomegranate are February's seasonal ingredients! Read more here:

Visit QMUL Sustainability's blog to read more and discover recipes using these ingredients: QMUL Sustainability Blog.

January 2019

January's Seasonal Vegetables & Recipes!

Celeriac and Rhubarb are January's seasonal ingredients! Read more here:

Visit QMUL Sustainability's blog to read more and discover recipes using these ingredients: QMUL Sustainability Blog.