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Catering

Sarum College has a lovely and bright Refectory that seats up to 90 people.

Whether it's a sandwich lunch or a three-course meal, our catering team will provide you with excellent home-cooked food.

 

All meals are prepared in our kitchens and we use local and organic produce and suppliers wherever possible.

Bed & Breakfast

A hearty breakfast of cereals, toast, pastries, cold cuts, cheese
and fruit for overnight guests is served at 8:15 am.

Hot breakfasts and suppers may also be available – please enquire with a member of our hospitality team.

Lunch

Salisbury day visitors can enjoy lunch in our spacious refectory so it’s ideal for people who want to enjoy a hearty communal meal in the Cathedral Close.

There is a main lunch setting for Sarum guests and staff at 1pm; a hot main course (with a vegetarian option), vegetables, bread, salads, desserts and drinks are all served buffet style at £10pp. Our hospitality team are also happy to serve wine and/or beer with meal.

Lunch is served at 1pm and visitors are welcome to linger over a coffee in our comfortable Common Room.

 

 

 

 

 

Celebrations - Receptions - Functions

                                                                              View a full list of menu options

Richard Amey and his catering team will prepare delicious, beautifully served food to meet your requirements. 

 

Theme meals or events

Have a special theme in mind?  Sarum College recently hosted "Israel/Palestine - Food and Culture", evening featuring Palestinian speciality dishes for more than 80 people. 

 

Contact Catering Manager Richard Amey to discuss how Sarum College can host and cater for your special event.

Tour groups

We welcome tour groups for lunch by pre-arrangement and are able to offer special group rates.

Guests can either join the main setting at 1pm or request lunch service at another time. Lighter meals, such as soup and sandwiches or cream teas, can also be accommodated and the kitchen caters for special diets.

Please discuss your requirements with our catering manager, Richard Amey, or a member of our hospitality team.