Term-time catering in LSE halls of residence

We cook tasty meals for you, so you don't have to

Which halls are catered during term time, what's on offer and who your local chefs are

Our term-time catered halls are:

What meals do we provide in halls?

We offer an evening meal from Sunday to Friday and a brunch service on Saturdays. Every evening, we provide a meat, fish, vegetarian and vegan option with two vegetable dishes and potatoes, rice or pasta. Meat and vegetarian soup, salad bar,  hot and cold dessert, fresh fruits and yoghurt with toppings are available daily from the self-service counters. English and continental breakfast plus one hot brunch dish are available on Saturdays. 

Themed evenings are our speciality. Lunar New Year, Christmas, Eid and Diwali, Halloween and Valentines Day are popular events. We are always open to new suggestions and ideas. Please do not hesitate to give your feedback to our team. The annual BBQ is a special treat not to be missed.

*Halal meat will be provided 3 times a week. 

Opening times and late meal arrangements

Supper service times in halls (term-time only)

meal times in halls
Hall Sunday to FridaySaturday
Bankside House 5.30pm – 8.30pm 10.30am – 1.30pm
Rosebery Hall 5.30pm – 8.30pm 11am – 1pm
Passfield Hall 5.30pm – 8pm 11am – 1pm
Carr-Saunders Hall 6pm – 8pm 11am – 1pm

Breakfast service (vacation only) 

meal times in halls in vacation
 HallMonday to Sunday
 Bankside House 8am - 11am
 Rosebery Hall 8am - 10am
 Passfield Hall 8am - 10am
 Carr-Saunders Hall 8am - 10am


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 (included in your welcome pack) 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.

Quality, service and information

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. 
  • Every evening, we offer a meat, fish, vegetarian and a vegan option with two vegetable dishes and potatoes, rice or pasta. Meat and vegetarian soup, salads, hot or cold dessert, fresh fruits and yoghurt with toppings are available daily from the self-service counters.
  • Fully accredited halal and kosher meals (frozen and double wrapped) are sourced from an externally certified kitchen. We also 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 new 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.

Food allergies and special diets

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.

Our kitchen handle a wide variety of food stuffs, so we can't provide any meals that are totally allergen free. However, we label things clearly, but please speak to our staff for individual advice.

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

Sustainability and how we manage food waste

We're often get asked what we do with our food waste, and we answer: we have very little!

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.

  • Where there is unavoidable waste that we are unable to reuse 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.
  • Any unavoidable food waste will be collected daily and sent to a local plant for turning into usable compost. We will monitor this waste to see where reductions may be made.
  • We will encourage customers to use crockery instead of disposables, and provide reusable/recyclable/biodegradable products instead of polystyrene.
  • We will have food waste collections on a daily basis 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 at till points. Read more at LSE Food waste [PDF].
  • 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].

Ask us a question about catering in halls

Before you arrive

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

After arrival

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