Newnham College distinguishes itself through diverse modern cuisine that takes inspiration from across the world.
Our culinary team prides itself on using fresh, thoughtfully-sourced ingredients to create diverse and innovative menus that cater to various dietary preferences and needs. Additionally, our focus on sustainability, from reducing food waste to sourcing environmentally-friendly products, sets us apart as a forward-thinking and responsible choice for discerning diners.
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"The food was delicious – I ‘d heard great things about Newnham’s food and it didn’t disappoint." CSAP policy leaders fellowship lunch, June 2024
2026 menus
Dining menu (pdf) - Weddings and formal dining occasions
Fork buffet menu (pdf)
Finger buffet menu (pdf)
Christmas menu (pdf)
Buttery example menus (pdf)
For our full range of menus
We aim to reduce the risk of allergic reactions across all food we provide
We are committed to ensuring that all food served to our guests is safe, high-quality and prepared with care. Our approach follows strict UK food safety and hygiene laws and is built on the internationally recognised Hazard Analysis and Critical Control Point (HACCP) system, which helps us identify and control potential risks in food.
Our Catering Operations Manager and Executive Head Chef oversee all aspects of food safety, including staff training, temperature monitoring, stock control, allergen procedures and pest management. These measures ensure that every meal is prepared to consistent, professional standards and that guests with dietary needs are supported safely.
We regularly review and update our processes to maintain excellence and comply fully with legislation and best practice. Guests can dine with confidence knowing that safety, quality and care are at the heart of everything we do.
We encourage all event organisers and guests to talk to us prior to their event, and again at the point of service if needed, to ensure an enjoyable, safe experience for everyone.
You can read the relevant policies at the link below.
Fillet of beef with cheek croquette, black garlic, potato purée, asparagus and roast shallot
Kimchi cured sea trout, pickled samphire, wasabi mayo and coriander oil
Newnham Flowerpot - Tiramisu with amarena cherries, blueberry vanilla mascarpone crumb and chocolate flowers
Balsamic roasted tomato, sundried tomato & black garlic risotto with parmesan crisp and watercress
Chicken liver parfait with Morello cherry, elderflower dressing and brioche toast
Book your next event today!
