Term-time catering in LSE halls of residence

We offer an evening meal service from Sunday to Friday and a brunch service on Saturdays. We provide a plant-based, vegetarian, fish and meat option, each served with two side dishes. You will also find a variety of soups, a fresh salad bar, desserts, fruits and yoghurt with toppings available daily from our self-service counters.

On Saturdays, we serve a delicious brunch with plant-based options available.

Themed evenings are one of our highlights - from Lunar New Year and Diwali to Eid, Halloween, Christmas, and Valentine’s Day - there’s always something to look forward to. We are open to new ideas, so please share your suggestions or feedback with our team. Our annual BBQ is another favourite tradition -  a summer treat not to be missed!

Halal meat is provided three times a week. Red meat is not provided more than once a week. 

You can find your weekly halls menu on Halls Life. 

Supper service times in halls (term-time only)

Late meal arrangements

Do you have late classes or you've got a study group in the evening? No problem, if you let us know the day before, we might be able to keep dinner for you. You can also ask a friend to pick it up for you. 

Speak to the catering staff the night before and provide them with your re-usable takeaway container and room number. Your meal will be available up to 45 minutes after the end of meal service. Speak to your Chef Manager for local arrangements.

We're offering high quality, tasty and nutritious meals in all our outlets, including the halls. 

• All our meat is certified by Red Tractor, which means that it was born, grown, prepared and packed in the UK. Find out more about what the Red Tractor logo stands for.
• All our chicken is free range, we buy freedom pork and all our beef is organic. We've received the Soil Association Food for Life award.
• We use organic eggs and milk in all our freshly cooked meals.
• All our fish is certified by the Marine Stewardship Council (MSC) and we only use varieties of fish that are in the Marine Conservation Society's (MCS) Good Fish Guide.
• Where possible, we source our fruit and vegetables locally and when they are are in season. 
• Kosher meals (frozen and double wrapped) can be sourced from an externally certified kitchen, on request. We provide a halal fresh meat option on at least three days a week.
• We offer a selection of Fairtrade certified hot beverages as well as water and chilled orange and apple juice. 
• Our coffee supplier Bridge Coffee Roasters are certified fairtrade, rainforest alliance and organic. Their coffee is grown in a healthy environment, is economically viable for farmers and promotes fairness among farmers and workers.  Bridge Coffee also collaborated with Project Waterfall on their collection, which means 10 per cent of their profits from each bag sold helps bring clean water to coffee farming communities worldwide.

We make every effort to accommodate all dietary requirements, but we cannot guarantee that we will be able to meet all requests.

If you have a severe food allergy, catered halls will not be suitable for you.

All of our staff are trained in food intolerances and allergens. Full details of the allergens in our food are available in the outlets. Our kitchens handle a wide variety of ingredients and food stuffs, so if your allergy is severe, we advise you to talk to one of our team.

If you have any food intolerances and allergens or want to know more, always ask a member of staff. We're here for you. 

For more information about how we cater for special diets in Halls, visit: Allergies, religious and other diets

Chefs are really careful to plan so there isn't much left at the end of the day. If they have any surplus food that's good to keep, it gets chilled really quickly in our blast chillers that keeps it fresh to be used in soups or bakes the next day. Any food waste that's left goes into bio diesel or to one of the hall wormeries.

• Any unavoidable food waste will be collected daily and send to a local unit for turning into usable compost or to an anaerobic digestion (AD) plant. We will monitor and review this monthly to see if there are any patterns to help us to reduce our waste and report via the Catering Environmental Management Working Group (EMWG). Daily food waste is recorded in all units. Read more at LSE Food waste [PDF].
• Where there is unavoidable waste, we will provide and encourage use of facilities for recycling and ensure that dry waste (e.g. cardboard, paper, metal) is kept separate from wet waste e.g. food. We also have waste audits from the sustainability department to ensure we do our best to recycle in our units.
• We will encourage customers to use crockery instead of disposables, and provide reusable/recyclable/biodegradable products instead of polystyrene.
• In an effort to minimise our food waste at Bankside House, in collaboration with Winnow, we make sure our kitchen and restaurant plate waste is measured.

Read more about our Environmental, sustainable and healthy food policy and targets and our LSE Food waste initiatives [PDF].

If you have a question before you're checking in, speak to:

Ana Martinez Badia - Residences Catering Manager
Tel: +44 (0)20 7955 7222
Email: a.m.martinez-badia@lse.ac.uk

Once you've arrived at your hall, you can talk to your local chef manager:

• Kabba Sesay – chef/manager at Bankside Hall, email: k.sesay@lse.ac.uk
• Folake Sobogun – assistant manager at Carr-Saunders Hall, email: f.a.sobogun@lse.ac.uk
  
• Donna Amedee - assistant chef/manager at Passfield Hall,
  email: d.a.amedee@lse.ac.uk
• Gladys Otuo-Serebour – assistant manager at Rosebery Hall,
  email: g.a.otuo-serebour@lse.ac.uk