Campus Services is delighted to announce a new, authentic pop up menu in lime tree starting next week, 27 October.
The Hospitality team has been working with the African and Caribbean Society (ACS), to bring you a tasty menu of African Caribbean cuisine.
Students from ACS have worked with chefs to bring regional staples and specialities to lime tree based on their own personal and family recipes.
The menu will include:
- Jollof rice with chicken (H)
- Jollof spaghetti (VE)
- Pounded yam with Efo Riro
- Beef stew with rice and peas (H)
- Tomato stew with rice and peas (VE)
- Egg stew with yam (V)
- Fried plantain (VE)
- Boiled yam (VE)
The menu is available at the global plate counter for:
- Lunch, 12 noon to 2pm, from 27 to 31 October
- Dinner, 5.30pm to 7.30pm, on 27 and 29 October
The menu was chosen by the ACS committee, based on dishes they cook at home and have significant meaning to them. The students are excited to share the food with the wider University community, working closely with the chefs in lime tree to ensure the right ingredients and methods are used, and showing them how it should look and taste.
Oye Okoampah, Chair of ACS, studying Management with Marketing, says, "I've really enjoyed making foods that remind me of home and feel proud to have been involved in this project. It makes us feel seen, and I hope this helps create a sense of how much Bath welcomes international students.”
"We know that food plays a significant role in belonging, whether it’s bringing a piece of home with you, or feeling at home in Bath," says Kevin McCormick, Head of Campus Services Commercial Operations. "Food can provide comfort and connection. Sharing dishes that mean something to us can help us learn about each other, celebrate diversity, and recognise our shared and divergent customs and traditions. It's been brilliant working with the students from ACS and we look forward to collaborating with more students in the coming months."
The lime tree team will be collaborating with different student groups to bring more diverse, inclusive and tasty food options to the global plate counter during the academic year.