There are well-equipped kitchens for graduates living in college accommodation at the St Cross Road Annexe and in the new building on Hollybush Row.
Meals can also be taken in college during term-time. All meals are optional. There is plenty of choice and food is paid for using a pay-as-you-go swipe card system. All students, including those in self-catering accommodation, are welcome to use their cards to eat in Hall. The kitchen can cater for a wide variety of dietary requirements.
Breakfast is an informal, self-service meal which alternates between a full cooked breakfast and continental. Cereals, toast and tea, coffee and juice are always available.
Lunch is also self-service with a wide variety of hot and cold options. There are three hot mains, fresh vegetables, a hot pudding, a cold sweet, and fresh fruit salad daily. There is also a salad bar with cold meat, fish and vegetarian choices; and a chef's snack bar with pasties, pies, and hot jacket potatoes with a variety of fillings.
On Saturdays and Sundays breakfast and lunch are replaced by Brunch.
Gertie's snack bar is another option. Its bacon baguettes are popular with late risers who miss breakfast. Gertie's also serves hot and cold drinks, cakes, chocolates, crisps and baguettes and panini with a variety of fillings.
There are informal dinners on Mondays, Wednesdays, Thursdays and Sundays. Dinner is self-service with a choice of three hot options, together with fresh vegetables and a cold sweet. There are themed nights, such as Mexican, Italian, or ‘Green' where all produce is sourced locally.
There are formal dinners on Tuesdays, Fridays and Sundays when gowns are worn and a three course meal is served at the table. There are several College feasts during the year, including the Burns Dinner in January and Ale Verses on Shrove Tuesday.
A special graduate dinner is held each term at which a guest speaker is usually invited to give a short talk. Past speakers have included the actor Michael Palin, the Queen's Private Secretary Sir Robin Janvrin, and the chef Raymond Blanc. There is also a special dinner in Hilary Term each year to which graduate students invite their University supervisors.