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Student dining

We were recently ranked in the top five Cambridge colleges for dining

Hughes Hall prides itself on its excellent food which is carefully prepared by its own dedicated in-house catering team. The college has deservedly earned a reputation for delivering good food, and is proud of its recent award from the Cambridge City Council ‘Scores on the Doors’ scheme of a maximum five stars for cleanliness and food hygiene.

Most meals are provided in the dining hall with a buffet/self service. These include lunch and dinner on Monday to Friday, and brunch on Saturday and Sunday mornings – sometimes replaced by a popular carvery on Sundays. Meals are not served during some periods of holiday closure.

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.

Everyday dining

In response to current requirements, the College has adjusted dining arrangements and timings and also ensure we can meet the needs of everyone in our community and anyone having to isolate or quarantine. The Dining Hall in the Fenner’s building provides freshly prepared hot food as eat-in meals and “grab-and-go” options as follows:

  • Monday to Friday, 12pm – 2pm and 5.30pm – 7pm (when there is no formal dining that evening)
  • Saturday and Sunday brunch, 11am to 1pm

Our new Coffee Shop will be serving from the Peter Richards Room, above the Dining Hall, with terraces overlooking Fenner’s cricket ground, and serves:

  • Monday to Friday, 8am to 6.30pm
  • Continental breakfast, coffee and tea, cakes, lighter options, pastries and savouries
  • Light lunches and evening meals

Topping up your Dining credit via Upay

Please go to the UPay site to top-up your credit or make a Formal Hall booking. (NB. In Upay, you may need to click the menu button (top right, horizontal lines logo), before seeing ‘Top-Up’ or ‘Events’.) If you have any issues with this service, please contact the Finance Department.

The College adheres to the University’s Catering Managers’ Committee Sustainable Food Policy.