Hughes Hall prides itself on excellent food prepared by our dedicated in-house catering team.
The College has deservedly earned a reputation for delivering good food. Most meals are provided in the dining hall with a buffet service, including lunch and dinner. In additional to regular meals, the College provides formal, waiter-service dinners known as Formal Halls. These occur about twice a week, usually during term.
The Dining Hall in the Fenner’s building provides freshly prepared hot food and salads as eat-in meals and “grab-and-go” options:
- 7.30am – 10am breakfast. Monday to Friday (advanced menu available by pre-order only using the UPay app)
- 10am – 12pm pastries and hot drinks, Monday to Friday
- 12pm – 2pm lunches, Monday to Friday
- 5.30pm – 7pm evening meals, Monday, Wednesday, Thursday
- 5.30pm – 6.30pm evening meal takeaway service, Tuesday and Friday (due to Formal Hall)
- 11am-1pm – brunches, Saturday and Sunday
Please note that service times may differ during vacation periods.
Paying for Meals
Students should go to the UPay site to top-up credit for meals, pre-ordering food ahead, or to make a Formal Hall booking. To top-up, please go to Upay, and click the menu button (top right, on the horizontal lines logo), before seeing ‘Top-Ip’ or ‘Events’. If you have any issues with this service, please contact the Finance Department: email@example.com.
We are trying to achieve a zero-wastage food policy in our kitchen. We would really appreciate it if everybody in the community supported this by ordering meals, especially breakfast, on Upay. Breakfast can be ordered up to 24 hours in advance, with collection of your order taking place from the dining hall.
During everyday meals, electronic devices should be used unobtrusively and in a manner that will not disturb others. We recommend that voice calls are taken in the foyer. For Formal Hall please keep mobile phones off or on silent mode during drinks and dinner. Use of any electronic device should be kept to a minimum, and must not be intrusive or disrespectful to your fellow diners. In particular, voice calls should only be made in the foyer.
The College adheres to the University’s Catering Managers’ Committee Sustainable Food Policy.