KING’S FOOD SEPTEMBER ‘25 WEEKLY MENUS
SPECIAL OFFERS ACROSS CAMPUS
King’s Kitchen Bytes Café
MENU ROTATION
WEEK 1
Commences
September 1st, September 29th, October 27th, November 24th, December 22nd.
WEEK 3
Commences
September 15th, October 13th, November 10th, December 8th.
WEEK 2
Commences
September 8th, October 6th, November 3rd, December 1st.
WEEK 4
Commences
September 22nd, October 20th, November 17th, December 15th.
Bush House - 1 floor Strand Campus
KING’S KITCHEN
WORLD STATION
Red Pesto Pasta (VE) with sunblushed tomatoes, green beans and crispy onions
£6.75 686g Co2e Very Low
WORLD STATION
Piri Piri Chicken (GF) served with sweet potato and quinoa with garlic and lemon yoghurt
£6.75 980g Co2e Very Low
WORLD STATION
Mushroom and Black Bean Adobo (VE)(GF) served with sauteed wild rice and watermelon salad
£6.00 489g Co2e Very Low
WORLD STATION Fanesca (V) (VE and GF option available) Ecuadorian whole grain stew served with fried flat bread, feta and hard boiled egg
£6.00 470 g Co2e Very Low
WORLD STATION
Baked Fish in Parsley and Garlic Sauce (GF) served with roast new potatoes and peas
£6.75 1182g Co2e Low
MONDAY
KING’S FOOD WEEK 1
ASIAN STATION
Kaeng Pa (Thai Jungle Curry) (VE)(GF) served with steamed mixed rice and lime and coriander salad
£6.00 652g Co2e Very Low
TUESDAY
WEDNESDAY
ASIAN STATION
Crispy Tofu (VE) served with chop suey noodles and vegetable spring roll
£6.00 530g Co2e Very Low
ASIAN STATION
Dak Galbi (Spicy Korean Chicken) served with steamed mixed rice and Asian vegetable salad
£6.75 1541g Co2e Medium
THURSDAY
FRIDAY
ASIAN STATION
Pad Kra Pao (Thai spiced ground turkey and fried egg) served with jasmine rice and sesame greens
£6.75 1790g Co2e High
ASIAN STATION
Red Congee (V) (VE and GF option available) with tofu, pickled greens, egg and crispy croutons
£6.00 714g Co2e Very Low
KING’S KITCHEN
WORLD STATION
Cottage Cheese, Beetroot and Walnut Pasta (V) served with spicy three bean salad
£6.75 1360g Co2e Medium
WORLD STATION
African Chicken Stew (GF) served with brown rice and Saladu Nebbe
£6.75
1933g Co2e High
WORLD STATION
Venison Picadillo (GF)
served with brown rice, quinoa, crushed tortillas and sour cream
£6.75 876g Co2e Low
WORLD STATION
Aubergine and Pumpkin Tagine (VE)(GF) served with wholegrain, lentil and quinoa salad with houmous
£6.00
790g Co2e Very Low
WORLD STATION
Lemon and Herb Fish Fillet served with quinoa Caesar salad
£6.75
720g Co2e Very Low
MONDAY
KING’S FOOD WEEK 2
ASIAN STATION
Ca Ri Chay (VE) (Vietnamese Vegetable Curry) (GF option available) served with brown rice and crusty baguette
£6.00
TUESDAY
660g Co2e Very Low
ASIAN STATION
Singapore Noodles (VE)(GF) served with stir fry vegetables and Eat Curious Chunks
£6.00
WEDNESDAY
636g Co2e Very Low
ASIAN STATION
Vegetable Gyoza (VE) served with steamed mixed rice and shredded Asian salad
£6.00
THURSDAY
650g Co2e Very Low
ASIAN STATION
Mushroom (VE) or Chicken Katsu served with steamed rice and Asian salad
CHICKEN - £6.75 MUSHROOM - £6.00
730g Co2e Very Low (chicken)
590g Co2e Very Low (mushroom)
FRIDAY
ASIAN STATION
Miso Ramen (V) (VE option available) with noodles, fermented mushrooms, boiled egg and vegetables
£6.00
1470g Co2e Medium
KING’S KITCHEN
WORLD STATION
Pumpkin and Cauliflower Pasta Bake (V) served with quinoa salad and garlic bread
£6.75 443g Co2e Very Low
WORLD STATION
Chicken Shawarma (GF) served with quinoa, salad and tahini dressing
£6.75 670g Co2e Very Low
WORLD STATION
Chilli non Carne (VE)(GF)
served with vegetable and herb quinoa, tortilla chips and pea ‘guac’
£6.00 690g Co2e Very Low
WORLD STATION
Butterbean Cacciatore (VE) served with crusty bread and charred broccoli salad
£6.00 640g Co2e Very Low
WORLD STATION
Lemon and Herb Fish Fillet (GF) served with roasted potatoes, steamed greens and salsa verde
£6.75 1142g Co2e Low
MONDAY
KING’S
FOOD WEEK 3
ASIAN STATION
Sayur Lemak (VE)(GF)
(Malaysian vegetables cooked in coconut milk) served with wild white rice, toasted coconut and lime
£6.00 487g Co2e Very Low
TUESDAY
ASIAN STATION
Teriyaki Cauliflower (VE) served with stir fried vegetables and udon noodles
£6.00 456g Co2e Very Low
WEDNESDAY
ASIAN STATION
Bulgogi Pork
served with steamed mixed rice and pickled vegetable salad
£6.75 1540g Co2e Medium
THURSDAY
ASIAN STATION Pad Kra Pao (Thai spiced ground turkey and fried egg) served with jasmine rice and sesame greens
£6.75 1790g Co2e High
FRIDAY
ASIAN STATION
Pho Chay (VE)(GF) (Vietnamese vegetable broth) served with fresh vegetables and tofu
£6.00 600g Co2e Very Low
KING’S KITCHEN
WORLD STATION
Wild Mushroom Ravioli (V) served with creamy sauce with charred green salad and shaved parmesan
£6.75 668g Co2e Very Low
WORLD STATION
Chicken Paprikash served with chargrilled vegetables and orzo salad
£6.75 1585g Co2e Medium
WORLD STATION
Pork Irish Stew (GF) served with colcannon mash and minted peas and beans
£6.75 1995g Co2e High
WORLD STATION
Beetroot and Squash Tagine (VE)
served with pomegranate and mixed grain salad and wholemeal pitta
£6.00 720g Co2e Very Low
WORLD STATION
Fish Fillet on Quinoa Nicoise Salad (GF) served with mixed toasted seeds and mustard dressing
£6.75 720g Co2e Very Low
MONDAY
KING’S FOOD WEEK 4
ASIAN STATION
Rendang (VE)(GF) with mushroom, aubergine and potato served with fragrant rice and cucumber and iceberg salad
£6.00 540g Co2e Very Low
TUESDAY
WEDNESDAY
ASIAN STATION
Mie Goreng (VE) (Indonesian stir-fried noodles) served with shredded Asian vegetables
£6.00 380g Co2e Very Low
ASIAN STATION
Chana Masala (VE) (GF option available) served with pilau brown rice, naan bread and pakora
£6.00 1187g Co2e Low
THURSDAY
ASIAN STATION
Mushroom (VE) or Chicken Katsu served with steamed rice and Asian salad
CHICKEN - £6.75 MUSHROOM - £6.00
730g Co2e Very Low (chicken)
590g Co2e Very Low (mushroom)
FRIDAY
ASIAN STATION
Laksa with Miso Aubergine Steak (V) (VE option available) served with rice noodles and hard boiled egg
£6.00
750g Co2e Very Low
Guy’s Campus - Henri Restaurant
Denmark Hill - IoPPN 2 Floor
Denmark Hill - WEC Refectory
Waterloo Campus - King’s Kitchen Waterloo
£1.75
with choice of extra toppings: cheese, ‘slaw and tuna mayo 95P
KING’S CHOICE KING’S FOOD WEEK 1
MONDAY
Symplicity Burger (VE) served with roasted new potatoes and beetroot, celery and pear ‘slaw
£6.75 820g Co2e Low
Chicken Massaman Curry (GF) served with steamed brown rice and Asian watermelon salad
£6.75 810g Co2e Low
Lemon and Rosemary Pork Steak (GF) served with lentil stew, new potatoes and steamed greens
£6.75 1120g Co2e Low
Venison Lasagne served with sauteed leeks and kale with toasted seeds and grains
£6.75 656g Co2e Very Low
Fanesca (V)(GF) (Ve option available)
Ecuadorian whole grain stew served with egg, feta, baked brown rice and betroot, celery and pear ‘slaw
£6.00 1030g Co2e Low
TUESDAY
Celeriac Massaman Curry (VE)(GF) served with steamed brown rice and Asian watermelon salad
£6.00 800g Co2e Low
WEDNESDAY
Plant Sausages (VE)(GF) served with lentil stew, new potatoes and steamed greens
£6.00 590g Co2e Very Low
Battered Fish Fillet (GF) served with roast new potatoes, garden or mushy peas and homemade tartare sauce
Swap to chunky chips for 50p
£6.75 1653g Co2e High
THURSDAY
Roasted Aubergine and Pesto Gnocchi (VE) served with rubbed kale and mixed seeds salad
FRIDAY
£6.00 620g Co2e Very Low
Chicken, Mushroom and Tarragon Flavoured Pie (VE)
served with roast new potatoes and peas
Swap to chunky chips for 50p
£6.00 950g Co2e Low
KING’S CHOICE KING’S FOOD WEEK 2
MONDAY
Symplicity Burger (VE) served with roasted new potatoes and broccoli, celeriac and artichoke ‘slaw
£6.75 820g Co2e Low
Chicken Jungle Curry (GF) served with mixed rice and lime, coriander salad
£6.75 940g Co2e Low
Chicken Shawarma served with tabbouleh, garlic sauce, chilli sauce and sumac onions
£6.75 650g Co2e Very Low
Sweet Chilli Glazed Fish served with five spiced rice with freekeh and wakame and herby green dressing
£6.75 1020g Co2e Low
Baked Fish (GF) served on creamy potatoes with spinach dressing and minted peas
£6.75 940g Co2e Low
TUESDAY
Mushroom and Blackbean Ho-Fun (VE)(GF) served with broccoli, celeriac and artichoke ‘slaw
£6.00
730g Co2e Very Low
Jungle Curry (VE)(GF) served with mixed rice and lime, coriander salad
WEDNESDAY
£6.00
760g Co2e Very Low
Plant-based Shawarma (VE) served with tabbouleh, garlic sauce, chilli sauce and sumac onions
£6.00
THURSDAY
520g Co2e Very Low
Falafel (VE) served with five spiced rice with freekeh and wakame and herby green dressing
£6.00
FRIDAY
Battered Fish Fillet (GF) served with roast new potatoes, garden or mushy peas and homemade tartare sauce
Swap to chunky chips for 50p
£6.75 1653g Co2e High
580g Co2e Very Low
Chicken, Mushroom and Tarragon Flavoured Pie (VE) served with roast new potatoes and peas
Swap to chunky chips for 50p
£6.00
950g Co2e Low
KING’S CHOICE KING’S FOOD WEEK 3
MONDAY
Symplicity Burger (VE) served with roasted new potatoes and pumpkin, onion and spinach ‘slaw
£6.75 860g Co2e Very Low
Japanese Chicken Curry (GF) served with brown rice and shredded Hispi cabbage salad with ponzu dressing
£6.75 1020g Co2e Low
Cauliflower and Spinach Dahl (VE)(GF) served with roasted new potatoes and pumpkin, onion and spinach 'slaw
£6.00 536g Co2e Very Low
TUESDAY
Celeriac, Bean and Fennel Curry (VE)(GF) served with brown rice, shredded Hispi cabbage salad with ponzu dressing
£6.00 523g Co2e Very Low
Baked Fish
served with patatas bravas and charred broccoli salad
£6.75 1387g Co2e High
Chimichurri Chicken
served with tabbouleh and paprika and sumac yoghurt
£6.75 520g Co2e Very Low
WEDNESDAY
Wild Mushroom Ravioli (V) served with creamy sauce with charred green salad and shaved parmesan
£6.00 668g Co2e Very Low
THURSDAY
Planted Chimichurri Chicken (VE) served with tabbouleh and paprika and sumac yoghurt
£6.00 450g Co2e Very Low
FRIDAY
Battered Fish Fillet (GF)
served with roast new potatoes, garden or mushy peas and homemade tartare sauce
Swap to chunky chips for 50p
£6.75 1653g Co2e High
Chicken, Mushroom and Tarragon Flavoured Pie (VE) served with roast new potatoes and peas
Swap to chunky chips for 50p
£6.00 950g Co2e Low
KING’S CHOICE KING’S FOOD WEEK 4
MONDAY
Symplicity Burger (VE) served with roasted new potatoes and endive, apple, turnip and walnut ‘slaw
£6.75 810g Co2e Low
Thai Green Chicken and Vegetable Curry (GF) served with brown rice and pickled vegetable salad
£6.75 710g Co2e Very Low
Herb Crusted Fish Fillet served with kale pesto, leeks and wholemeal pasta
£6.75 470g Co2e Very Low
African Chicken Stew (GF) served with jollof rice and Saladu Nebbe
£6.75 970g Co2e Low
Baked Fish (GF) served on creamy potatoes with spinach dressing and minted peas
£6.75 940g Co2e Low
Plant Sausage with Mushroom Sauce (VE)(GF) served with roasted new potatoes and endive, apple, turnip and walnut ‘slaw
£6.00 742g Co2e Very Low
TUESDAY
Crispy Tofu in Thai Green Curry Sauce (VE)(GF) served with brown rice and pickled vegetable salad
£6.00 810g Co2e Low
WEDNESDAY
Asma Khan’s Vegetable Biryani (VE)(GF) especially curated for King’s Food
£6.00 920g Co2e Low
THURSDAY
FRIDAY
Battered Fish Fillet (GF) served with roast new potatoes, garden or mushy peas and homemade tartare sauce
Swap to chunky chips for 50p
£6.75 1653g Co2e High
West African Peanut Stew (VE)(GF) served with jollof rice and Saladu Nebbe
£6.00 470g Co2e Very Low
Chicken, Mushroom and Tarragon
Flavoured Pie (VE) served with roast new potatoes and peas
Swap to chunky chips for 50p
£6.00 950g Co2e Low
CHAPTERS KING’S FOOD
King’s Building 2 Floor Strand Campus
EVERYDAY
Plant sausage roll (VE)
£2.50 Pork sausage
Cheese and onion slice (V)
£2.50
Baked mushroom and wild rice paella style served with confit onions and mixed beans (GF)
£5.95
Mushroom gyoza, wild rice, Asian ‘slaw and sweet chilli dipping sauce (VE)
£5.95
£2.75
Chicken and mushroom slice
£2.50
Chimichurri chicken leg, tabbouleh, paprika and sumac yoghurt
£6.25
Chefs soup of the day, served with crusty bread roll
£2.75
Selection of Salad and Sandwiches
FRIDAY
Fish & Chips (GF) served with chunky chips, mushy peas and homemade tartare sauce
£6.50
SOUPER ROOTS KING’S FOOD
8th Floor Bush House
WEEK 1
Leek and potato soup
Chunky root vegetable and lentil soup Soup of the day
WEEK 3
Parsnip and apple
Plant-based Scotch broth
Soup of the day
ExTRAS
Pretzel
Cheesy garlic bread
Crusty ciabatta
Gluten free roll
Plant-based sausage roll
WEEK 2
Carrot and coriander
Tuscan bean and kale soup Soup of the day
WEEK 4
Tomato and Mediterranean veg soup
Black bean, sweetcorn and sweet potato Soup of the day
TOPPINGS
Croutons
Butter
Flora
Toasted seeds
Chilli flakes
Fried onions
Swap your bread for a plant-based sausage roll for 50P
Macadam Building Strand Campus THE MExICAN ONE
Chilli non carne, jalapenos, plant sour cream, pea ‘guac, crushed nachos
BBQ pulled chicken, grated cheddar, crispy onions, coleslaw, charred corn
ONE
Thick onion gravy, two sausages, crispy onions, wholegrain mustard
ONE
Curried spinach and chickpeas, mango chutney and coocnut yoghurt, tomato kachumber
COST OF liVING ONE
baked beans and salad
Tuna mayo, sweetcorn, sweet peppers, grated cheddar and crispy onions
root-to-tip: adjective - (ru:t.tǝ’tӀp)
using more parts of vegetable or fruit in cooking, so that less of it is wasted
Maximun Nutrition...
Did you know less than 1 in 10 UK adults eat enough fibre?
Eating enough fibre can help lower the risk of heart disease, type 2 diabetes and some cancers. By making dishes ‘Root-to-Tip” we can often increase their fiber content to maximise their health benefits.
...Minimum Waste
Did you know 10 million tonnes of food is wasted in the UK every year?
By making dishes 'Root-to-Tip' we can ensure the plants we grow are used to nourish people and minimise the climate impact of food waste.
For example, preparing the following dishes as ‘Root-to-Tip’ results in: West African Peanut Stew: +15% fibre, -10% waste Turkey Lasagne: +8% fibre, -17% waste
These values have been calculated by substituing the same amount of peels or skins for flesh in the recipe
