June Newsletter

Welcome to the June edition of Accommodation & Hospitality Campus Life Newsletter.

There is something happening at Blues Café …

The Blues Café will be changing shape this summer and transforming into the Sports Café.

The make over is more than a lick of paint as the refurbishment offers a new deli bar and hot food counter.

The work will complete in 2 phases to allow the café to remain trading.

Phase 1 – new deli bar

The deli bar will form a new café space where you can relax offering a range of refreshments with Fairtrade loose leaf tea and coffee, freshly juiced smoothies, hand made sandwiches, cakes and pastries.

Families will have a small dedicated children’s play corner and a new children’s menu.

Work starts on 28 June and reopens on 17 July.

Phase 2 – new hot food counter

The new hot food counter will provide a modern dining experience that offers high-energy food with cooked breakfast, jacket potatoes, fresh filled pastas and home made sauces. There’s also a selection of salads to choose from.

The contemporary new furniture divides the dining areas. Customers will be able to overspill outside onto the new terrace seating arranged under large “jumbrellas”.

Work starts on 17 July and reopens on 7 August.

The Sports Café will be able to provide speedier service with two new serving counters and separate call order pick up points.

In our quest for the perfect cuppa we’re also introducing a new range of award winning loose leaf Suki tea, with Fairtrade breakfast tea, Fairtrade organic Earl Grey, Fairtrade organic green tea, organic camomile, red berry and whole peppermint. The loose leaf teas offer a refreshing alternative to coffee.

The new café will open on Friday 13 August in time for the British Paralympic Association Training Camp and British Transplant Games this summer.

Visit the Sports Training Village to see how the café is shaping up.

Graduation

Don’t forget to place your orders with Food Direct this month in time for your Graduation party.

Contact our hospitality team at hospitality@bath.ac.uk or call 01225 385345/5051 to make an enquiry.

Customer Notice:

4 West Café opening hours will change during the summer to 8:00am – 5:00pm Monday – Friday.

Level 1 will close during the summer vacation from Friday 28 May until Monday 27 September.

Promotions

4 West Café

Now selling summer time frappes £1.65

Mango Crush

Berry Crush

Mint Chocolate Frappe

Vanilla Latte Frappe

Chocolate Frappe

Parade Bar

Friday Lounge continues from 3pm – 7pm with drinks on the terrace and evening menu.

Claverton Rooms

Ham & cheese or cheese & tomato melt, crisps and a bottle of Coca Cola £3.50

Iced ring doughnut and any regular Fairtrade hot drink £1.30

Events

Summer Ball

Parade Bar will be supporting the Students Union Summer Ball on Saturday 5 June with several outside bars along the main parade serving a selection of your favourite drinks.

The Parade Bar will be open until 2am

Recipe

Salmon with herb crust and yoghurt herb dressing

Serves: 4

Time: 20 min

A simple baked fish with a tasty crust served with a low fat yoghurt dressing, accompanied by couscous and vegetables or alternatively serve with salad.

Ingredients

560g salmon fillets
50g wholemeal bread, cut into rough pieces
25g sundried tomatoes in oil, drained
1 tbsp fresh basil leaves
150g low fat plain yoghurt
1 tbsp fresh parsley, finely chopped
½ tsp sugar
Juice of half a lemon
230g plain couscous
370ml boiling water
320g broccoli
320g carrots cut into batons

Method

Preheat the oven to 190°C, (170°C for fan assisted ovens) or gas mark 6.
Make the topping by placing the bread, sundried tomatoes and basil in a food processor and blending until you have breadcrumbs.
Put the salmon fillets in an ovenproof dish – press the topping on the fillets then bake for 20 minutes until the fish flakes easily.
Make the yoghurt sauce by mixing together the yoghurt, parsley, sugar and lemon juice then chill until ready to serve.
Prepare the couscous by placing in a large bowl and pouring over the boiling water. Stir well and leave to stand for 5 minutes. Then fluff up lightly with a fork.
Steam or boil the broccoli and carrots until just tender.
When the fish is cooked, serve with the yoghurt dressing.

Nutritional information

Nutrient	Per 100g	Per 493g portion
Energy	102 kcal (427 kJ)	504 kcal (2109 kJ)
Protein	8.1g	40g
Carbohydrate	10.4g	51.3g
(of which sugars)	1.9g	9.3g
Fat	3.1g	15.4g
(of which saturates)	0.6g	3.0g
Fibre	1.2g	5.9g
Sodium	0g	0.2g
Salt	0.1g	0.5g

Allergy advice

Contains: fish, wheat (contains gluten), milk in yoghurt.

Food safety tips

Always wash your hands, work surfaces, utensils and chopping boards before you start cooking and after handling raw fish. Make sure that the fish is cooked until steaming hot all the way through and the colour and texture has changed. Wash or peel raw vegetables as this will help remove any harmful bacteria that might be on the outside. Pregnant and breastfeeding women shouldn’t eat more than two portions of oily fish (such as salmon) a week.