Catering facilities (Sodexo)

Your catering team:
Helen Cook (Catering Manager)
Janet Murray (Assistant Catering Manager)
Ritchie Hill (Head Chef)

If you have any special dietary requirements, please contact your catering team and they will be happy to help.

The Better Tomorrow Plan

What matters?

• Good nutrition
• Health and wellness
• Local communities
• Environment

It’s Sodexo’s plan for a better future.

Healthyliving Award

• When preparing your food grilling and steaming or stir frying is used instead of frying with added fat
• Unsaturated fats, margarines or oil is used instead of butter
• Low fat crème fraîche, fromage frais and low fat yoghurt is used instead of cream
• Salt is used sparingly

Meals are served in the Dining Room at the following times:

Continental breakfast
(07:30—09:30)
Fruit juice, cereal, orange segments, grapefruit, rolls, toast, marmalade, preserves, coffee and a selection of teas.

Cooked breakfast
(08:15—09:00)
A full Scottish breakfast of grilled bacon or sausage, poached or scrambled eggs with tomatoes, hash browns, baked beans.

Lunch
(12:30—13:30)
Fruit juice, homemade soup, salad bar, pasta, baked potato with a choice of fillings, crusty rolls, low fat yoghurts, fresh fruit.

Dinner
(18:15—18:45)
Homemade soup, crusty roll, fruit juice, three choices of main meal which includes a vegetarian choice, steamed vegetables, tossed salad, potato and fried potato choice, a selection of sweets from fruit yoghurt to sponge pudding with custard.

Supper
(by arrangement between 18:00 & 22:00)
Homemade soup, rolls, cheese and cold meat, cereal and milk, bread and toast, juice, tea and coffee.

Meal times can be altered by prior arrangement with the centre, but lengths of serving remain.