October Newsletter

Welcome to the October edition of the Hospitality & Accommodation on Campus Newsletter.

Create your plate and enjoy!

We are now serving our vegetarian menu at the Claverton Rooms to offer you the best in healthy eating and to support your special dietary needs.

Our vegetarian menu is created to offer a balanced meal for vegetarians and vegans ensuring high levels of protein and an exciting composition of fruit and vegetable salads.

Our food is freshly prepared daily and served by our chefs presented as a market fare where you can choose from the selection and try food you’ve never eaten before.

Our menu is designed to meet “Food for the Brain” standards, sold in individual portions so you can design a dish to meet your own specific needs.

We cook with rapeseed oil that contains Omega 3 and Omega 6 reported to reduce cholesterol levels.

We provide nuts and seeds at the Finishing Station to sprinkle over your creation once the work of art is complete.

We recognise there has been an increase in special dietary needs with more intolerance to certain foods. We aim to provide you with fresh, locally sourced produce, free of chemicals and preservatives with a variety that would satisfy any dietary need.

Parade Bar

A refreshing new menu and extended opening hours have been added to Parade Bar to ensure we’re able to serve you food, made to order, everyday between 12pm – 10pm.

Visit our bar on the main Parade to test drive the eXpress lunch service, nightly promotions and our very own Parade Pizzeria.

Delicious

You can order freshly prepared baguettes, bagels, sandwiches on white or brown bloomer and wraps from the Claverton Rooms Deli, adjoining the Bar area. We also offer homemade soup and jacket potatoes with various fillings from the Deli.

Social Space

With the beginning of the new academic year our facilities will begin to get very busy. Please remember that 6 West South is open all day for those looking for social space to eat their packed lunch. Refreshments from vending machines are available. A small kitchenette and microwaves are also located on the ground floor.

Customer Notice

During October there is such a thing as a “free lunch”. We will be holding focus group discussions to find out what you think and feel about the services we offer.

We view this as an opportunity to better our service and to meet your changing needs.

If you would like to take part please email Claire Nicholls c.a.nicholls@bath.ac.uk

Tiki Term T ime Offers

Blues Café

All day large Americano and muffin £2.20

4W Café

8am – 11am Regular American/tea and bacon/sausage roll £2.40

12 – 2pm Hot dish of the day and Wessex Restaurant dessert £4.25

2:30pm – 5pm Regular Americano/tea and jam doughnut £1.60

All day salad bowl, piece of fruit and Fairtrade juice £2.50

Claverton Bar & Deli

9am – 11am Regular Amerciano/tea and bacon roll £2.60

11am – 12:00 Any regular coffee/tea and organic shortbread biscuit £1.30

Parade Bar: Promo Nights

Food from around the world with the Street Food Company.

Monday evening 5pm – 10pm. Meal and soft drink deal £4.95

Pumpkin & Swiss Chard Risotto

can be vegan*
Serves 4
Prep Time: 15 minutes
Cooking Time: 30 minutes

Ingredients

600g pumpkin
4 tbsp olive oil
1 tbsp maple syrup
A pinch cinnamon powder
50g blanched almonds, chopped
225g trimmed leek, finely chopped
250g Arborio or Carnaroli risotto rice
100ml vegetarian dry white wine
900ml-1litre light vegetable stock
150g Swiss chard (leaves only) roughly shredded
1 ½ tbsp single cream or soya cream*
Season to taste

To serve A squeeze lemon juice to taste

Method

Heat oven to Gas 5/ 190C/ 375F

1. Cut the pumpkin into quarters, peel and de-seed. Then cut into thick slices/segments (approx 12-15cm) and place in a roasting pan. Mix together 2 tbsp oil, maple syrup and cinnamon and drizzle over the pumpkin. Roast for 25-30 minutes until tender, take out of the oven and cut into large dice.

2. In a small frying pan heat 1 tsp oil and lightly toast the almonds until golden. Set aside.

3. Heat the remaining oil in a large frying pan and sauté the leek until soft. Add the rice and stir until the grains are well coated and slightly golden. Pour in the wine and stir until it is absorbed.

4. Add one ladle of hot stock and simmer until absorbed. Repeat. After 10 minutes add the chard and let wilt. Continue to add stock at intervals and cook until absorbed into the rice (you may not need all the stock). Season well with salt and pepper.

5. Once rice is tender but still very slightly al dente, add the cream and cook for a further minute before adding the pumpkin. Remove from heat, cover and rest for 2 minutes.

When ready to serve sprinkle over the roasted almonds and a squeeze of lemon juice.