May Newsletter
Welcome to the May edition of the Hospitality and Accommodation on Campus newsletter.
Food Direct
The on-campus food delivery service...
Food Direct is open for trade on Tuesday 4
th May 2010 with a new improved menu and service.
The story so far…
Our food tasting session in February gave us plenty of positive feedback and just the right
steer on what our customers really want. The new on-campus food delivery service offers
improved choice of food, more sustainable delivery options and a new hot line mobile number for
customers to help with the delivery of food.
The menu offers a wider selection of sandwiches, rolls, wraps, finger food and soup. You
can build your own menu from the selection of portion sized platters offering both sweet and
savoury food.
The sustainable delivery options are aimed at reducing costs and impact on the environment by
providing a 3 tier service:
1 Just coffee/tea – use your own cups.
2 Add biodegradable cups.
3 Add full service crockery/cutlery
The hot line mobile numberwill provide further assistance with your order on the day.
We want to guarantee customer satisfaction so we have put in place Quality
Assurance spot checks and after service questionnaires.
Food Direct is available all day from Monday to Friday, 7:30am – 6pm.
How to order
You need to place a minimum order of £10 and give 24 hours notice for drinks orders and 48
hours notice to guarantee food orders before the event. We need 48 hours notice of any
changes or cancellations.
Our Hospitality team are here to help you place your order at
hospitality@bath.ac.uk or call 01225 385345/5051 to
make an enquiry.
Customer Notice:
The Accommodation Services Centre is the first port of call for all accommodation guests to
collect their room keys. Located in front of the Westwood residences the office operates as a
booking centre for accommodation throughout the year. The office has been given a make-over
with the unveiling of the new University of Bath brand colours for Accommodation and Hospitality
Services and a ramp installed leading up to the office for greater accessibility.
20% off 3 – 4* campus accommodation for friends and family.
Promotions
Level 1
Bronze £3.95, Silver £4.25 or Gold £4.95 Meal Deals include main, side dishes and regular
drink from the soda fountain, a bottle of water or a can of minute maid juice.
Sandwich meal £3.50 includes sandwich, fruit or crisps and drink of Fanta, Coca Cola or
Sprite.
Throughout May Level 1 will be hosting BBQ’s by the Lake.
4 West Café
4 West Café promotes Tiki coffee loyalty cards, also available in Blues Café and Claverton
Rooms. Collect 9 coffee stamps and get your tenth coffee absolutely free!!!
Parade Bar
Drinks by the lake.... Bar now offering a selection of your favourite summer time
drinks.
Claverton Bar & Deli
Ham & cheese or cheese & tomato melt, crisps and a bottle of Coca Cola
£3.50
Blues Café
Italian meatballs and pasta in tomato sauce with salad garnish £3.99
Jam doughnut with regular Americano or tea £2.30
New Tiki offer - creamy white chocolate mocha available in Claverton Rooms, Blues Café and 4
West Café.
Events
Let’s celebrate!!
When the exams are over and the results are in Food Direct can supply celebratory drinks to
your graduation party plus a range of delicious treats.
Platters (24) £15.00
Mini Fruit Tartlets
Platters (24) £15.00
Strawberry Scones
Platters (24) £15.00
Mini Lemon Cupcake
Mini Strawberry Cupcake
Mini Chocolate Cupcake
Strawberries and cream at £2.15 per glass /£1.80 per disposable
Our Hospitality team are here to help you place your order at
hospitality@bath.ac.uk
or call 01225 385345/5051 to make an enquiry.
Recipe
Lemon chicken
Serves: 2
Time: 55 min
This fresh and zesty sauce is the perfect complement to chicken - throw in some greens to add
some colour or create your own variation with Moroccan spices and serve with couscous.
Ingredients
- 2 skinless chicken fillets, cut into strips
- 1 small onion, chopped
- 1 tbsp olive oil
- 1 glass white wine or low-salt stock
- ½ lemon plus its juice
- 6 mushrooms, sliced
- 1 tbsp parsley, chopped
- pinch dried dill
- pinch black pepper
Method
1. Gently fry the chicken in the oil until golden brown. Then carefully remove and put
on a plate.
2. Toss the mushrooms and onion in the oil and add the wine. Simmer over a low heat
and add a pinch of dill.
3. Grate the lemon skin into the pan, and add the parsley, lemon juice and black
pepper. Simmer until the sauce has reduced by half and then put the
chicken back in the pan. Cook for another 15-20 minutes, until the chicken is cooked through.
4. Serve with boiled rice and steamed green vegetables, such as cabbage or green
beans.
Nutritional information
|
Nutrient
|
Per 100g
|
Per portion (227g)
|
|
Energy
|
129kcal (542 kJ)
|
292kcal (1226 kJ)
|
|
Protein
|
17.5g
|
39.8g
|
|
Carbohydrate
|
0.8g
|
1.8g
|
|
(of which sugars)
|
0.6g
|
1.4g
|
|
Fat, total
|
4.3g
|
9.7g
|
|
(of which saturates)
|
0.9g
|
2.0g
|
|
Fibre
|
0.3g
|
0.7g
|
|
Sodium
|
0.04g
|
0.08g
|
|
Salt
|
0.1g
|
0.2g
|
Allergy advice
Some wines contain sulphites
