Lunch is available 5 days a week during term time with some of the University holiday weeks catered as well (depending on the term).
St Cross takes special pride in the food served at evening events on the social calendar such as dinners and feasts. The chefs design new menus termly to meet current modern food trends, using the best local produce available. The cultural make-up of the college is very important to our chefs; in addition to our accomplished British, European and North American menus, we also offer authentic dishes from China, India, Thailand, Malaysia and Japan.
BaxterStorey has made a commitment to locality, seasonality and, where appropriate, Fairtrade suppliers, to ensure that they can produce high quality meals for St Cross while being aware of the needs of the environment. They source produce from local suppliers as close as possible to reduce food miles. Food provenance is important: the company has signed up to MSC (Marine Stewardship Council) group accreditation to ensure all the fish they buy is sustainably sourced. It is also part of the SFC (Sustainable Fish City) campaign to help protect fish and conserve precious marine environments through adopting a sustainable fish buying policy. The provenance of meat is equally important: everything comes from authorised UK butchers and is all fully traceable to the source. All the eggs are free range and come from a third-generation family-owned farm.
Menus are planned using seasonal fruit and vegetables, and our chefs make use of the most local produce possible by using the herbs grown in the College garden. Where produce is clearly not local, the quality of the source is equally important: the coffee beans, for example, have Rain Forest Alliance, Fairtrade and Soil Association Organic certification.