Opening hours (4 January to 16 January)
- Lunch is available Monday to Friday from 12:30-13:00
- Brunch service resumes on 15 and 16 January and is available from 11:00-12:30
- Dinner service resumes on 10 January and is available from 18:00-18:30
Table space for students and staff is available on a first come, first served basis.
There will be no water on the tables or salt and pepper provision. If you would like these items, please make sure you pick them up on your journey through the servery.
Please clean your table and chair after use (cleaning materials are provided) and place the used materials on your tray. Please place your tray in the usual racks when leaving.
EPOS top-up - cashless tills
Murray Edwards College operates a cashless till system. Students are encouraged to pay money into individual Student Debit Card accounts, which can then be used via the student's ID card, to pay for meals in the Dome dining hall. By using the cashless system, you receive a 10% discount on the cash price of meals. You can also use your account to buy stamps, telephone cards or memorabilia at the Porters' Lodge, or use online when booking a meal at Formal Hall.
To top up on line, please log in.
Fine dining events
We have a variety of dining rooms in College. The Events team would be delighted to discuss your event with you. Either pop into their office on B staircase or log in to access the student booking form.
The kitchen team is led by Chef Joe Dean, who worked previously as Head Chef at the Hotel du Vin. His team have a variety of experience and produce an extremely high standard of food from cafeteria to fine dining.
The kitchens can cater for most dietary requirements, provided they are informed in advance. Food is sourced from sustainable sources and local suppliers, where possible.
The front of house team is led by Teri Byrne. Her skills make for a smooth catering experience, whether you’re in cafeteria or at a formal meal.