A formal dinner with a large group of students in an Oxford dining hall

Students in a large, old, wood-paneled Dining Hall

Back to Living at St Peter’s

Meals and Dining

The St Peter's College Dining Hall is a welcoming place where members of the College community are encouraged to share good food and make new friends.

Our experienced chefs prepare affordable, healthy and fresh meals for our community daily.

During term, the Dining Hall provides walk-in (no booking required) breakfast, lunch and informal dinners, with brunch at the weekends. Twice a week during term, we offer tickets to our Formal Hall dinners at an affordable price for students, SCR members and their friends. The Catering team can make provision for many different dietary requirements and students are encouraged to liaise with the Catering team about any specific dietary requirements. Vegetarian, vegan and gluten-free options are routinely provided.

Dining Hall Information

Learn more about our meal times and menus and costs for St Peter's College members. While we do our best to keep these pages updated, the mealtimes and menus advertised below may change at short notice due to unforeseen circumstances.

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General information

During term, pre-booking is not required for breakfast, brunch, lunch or informal hall. However, if you plan to bring a large number of guests to one of these meals, please notify our Catering team. Learn more about Formal Meals here.

Mealtimes Monday 26 October to Sunday 1 November

Breakfast: Monday to Friday, 8am-9am

Brunch: Saturday and Sunday 11am-12.30pm

Lunch: Monday to Friday, 12pm-1.30pm

Supper: Monday 5.30pm-7.30pm, Tuesday to Saturday 5.30pm to 6.30pm, Sunday, 6pm-7.30pm

Mealtimes Monday 2 November to Sunday 8 November

Breakfast: Monday to Friday, 8am-9am

Brunch: Saturday and Sunday 11am-12.30pm

Lunch: Monday to Friday, 12pm-1.30pm

Supper: Monday and Friday 5.30pm-7.30pm, Tuesday, Wednesday, Thursday and Saturday 5.30pm to 6.30pm, Sunday, 6pm-7.30pm

Breakfast

Menus may be adjusted at short notice.

No booking is required for breakfast or brunch. If you plan to bring a large number of guests, please notify our Catering team.

Available daily at breakfast: fresh whole and sliced fruit, yoghurt, toast, cereal bar, porridge oats.

Monday

Bacon, fried egg, grilled tomato, croissant

Tuesday

Sausage, scrambled egg, mushrooms, pain au chocolat

Wednesday

Bacon, fried egg, hash browns, American pancakes

Thursday

Sausage, scrambled egg, baked beans, pain au chocolat

Friday

Bacon, fried egg, grilled tomato, croissant

Saturday brunch menu

Bacon, sausage, fried egg, scrambled eggs, grilled tomato, mushrooms, hash browns, croissant, pain au chocolat

Sunday brunch menu

Bacon, sausage, fried egg, scrambled eggs, grilled tomato, mushrooms, hash browns, croissant, pain au chocolat

Menus may be adjusted at short notice.

No booking is required for lunch. If you plan to bring a large number of guests, please notify our Catering team.

Lunch Monday 26 October to Sunday 1 November

Available daily at lunch: salad bar, soup of the day, jacket potatoes, assorted side vegetables and starches, dessert assortments, yoghurt pots, fresh whole and sliced fruit.

Monday

Chargrilled beef burger, vegetarian moussaka (V), Moving Mountains burger (VG)

Tuesday

Crispy lamb stir-fry, Mexican three-bean chilli lasagne with crispy topping (V), vegan nachos (VG)

Wednesday

Turkey à la king served with saffron rice, wild mushroom ravioli (V), roasted balsamic beetroot and shallot tart (VG)

Thursday

Thai green chicken curry with coriander and coconut milk, Thai red vegetable curry with lemongrass and beans (V), sweet potato and coconut dhal (VG)

Friday

Deep-fried fish, steamed fish, jumbo sausage and chicken pie, deep-fried halloumi (V), deep-fried vegan sausages (VG)

Saturday and Sunday

See breakfast and brunch menus

Lunch Monday 2 November to Sunday 8 November

Available daily at lunch: salad bar, soup of the day, jacket potatoes, assorted side vegetables and starches, dessert assortments, yoghurt pots, fresh whole and sliced fruit.

Monday

Peri-peri chicken breast served with herb salsa, peri-peri tempeh served with herb salsa (V), sweet and sour tofu (VG)

Tuesday

Hunter's pork escalope with sweet BBQ sauce and melted cheese, spinach and ricotta cannelloni (V), roasted sticky cauliflower steak (VG)

Wednesday

Navarin of lamb with herb dumplings, roasted vegetable stew with herb dumplings (V), one-pot jambalaya (VG)

Thursday

Braised beef served with red coconut curry sauce, Thai red vegetable curry with lemongrass and beans (V), sweet potato and coconut dhal (VG)

Friday

Deep-fried fish, jumbo sausage and chicken pie, deep-fried halloumi (V), deep-fried fishless goujons (VG)

Saturday and Sunday

See breakfast and brunch menus

Menus may be adjusted at short notice.

No booking is required for informal hall (supper). If you plan to bring a large number of guests, please notify our Catering team.

Informal Hall Monday 26 October to Sunday 1 November

Available daily at informal hall: salad bar, soup of the day, jacket potatoes, assorted side vegetables and starches, dessert assortments, yoghurt pots, fresh whole and sliced fruit.

Monday

Tandoori butter chicken with Kashmiri biryani, chickpea and egg curry with vegetable samosas (V), vegan Thai green curry (VG)

Tuesday

Selection of paellas and side dishes (V, VG available)

Wednesday

Loin of pork with romesco sauce, slow-roasted butternut squash risotto (V), slow-roasted butternut squash risotto (VG)

Thursday

Burnt ends and pulled pork served with a toasted bun, selection of BBQ dishes served in a toasted bun (V, VG)

Friday

Quarter chicken à la brasa, traditional Peruvian halloumi burger with tomato and onion (V), vegan burger (VG)

Saturday

Chef's specials (including V and VG options)

Sunday

Sunday carvery (including V and VG options)

Informal Hall Monday 2 November to Sunday 8 November

Available daily at informal hall: salad bar, soup of the day, jacket potatoes, assorted side vegetables and starches, dessert assortments, yoghurt pots, fresh whole and sliced fruit.

Monday

Baked classic lasagne, vegetable lasagne (V), butternut squash risotto (VG)

Tuesday

Selection of homemade burgers with garnishes (V, VG available)

Wednesday

Lemon and herb-coated salmon, aubergine parmigiana (V), vegan loaded nachos (VG)

Thursday

Selection of pizzas and garlic bread (V, VG)

Friday

Chargrilled rump steak with peppercorn sauce, celeriac steak with peppercorn sauce (V, VG available)

Saturday

Chef's specials (including V and VG options)

Sunday

Sunday carvery (including V and VG options)

About Formal Hall

Formal Hall tickets must be booked in advance.

Book a Formal Hall ticket (Students)

For SCR Members wishing to book a Formal Hall ticket, visit the College Intranet to access the booking form.

Not sure of the dress code or etiquette for Formal Hall? Check out the Student Handbook or the SCR Guide to learn more.

Formal Hall menus

If you require this information in a different format, email catering@spc.ox.ac.uk.

College Catering can make provision for many different dietary requirements and members are encouraged to liaise with the Catering team about any specific dietary requirements or questions.

Vegan and gluten-free options are routinely provided. Halal meat is available by advance request at Formal Hall: just add a note about your requirements when booking in. Occassionally, our informal meals will include a Halal meat option. We do not knowingly use nuts in our offer. All meals are supplied with full allergen information, including 'may contain' listings.

Contact catering

Student Dining Information

Learn more about how to book and pay for meals at St Peter's College, and about our pre-pay scheme.

To dine at breakfast, brunch, lunch or informal hall:

Check your UPay to ensure you have enough funds on your account;*
Bring your University Card (also called the Bod card or student ID card);
Go to the Dining Hall. All meals except Formal Halls are served buffet style, so simply select your meal options, then present your tray at the cash register/till. Staff will calculate your meal charge and scan your Bod card;
Choose a free seat at any of the available lower tables, and enjoy your meal!

Important notes

*If you are a new student arriving in Oxford prior to the start of your first term and you would like to eat in the Dining Hall, please purchase a meal card from the Porters' Lodge.

Pre-booking is not required for breakfast, brunch, lunch or informal hall. However, if you plan to bring a large number of guests to one of these meals, please notify our Catering team in advance. Learn more about booking into Formal Meals (booking essential) here.

Students

Upay is our system for student meal payments and for booking into ticketed catering events, including Formal Hall. Top-up, check your balance or make a booking at the link below.

Upay

SCR and staff

SCR Members wishing to book into Formal Halls, visit the College Intranet to access the booking form.

A variably priced menu is available for all meals except Formal Hall. Approximate meal costs for 2026-27:

Breakfast: approximately £4.90

Lunch: approximately £6.65

Supper (informal dinner): approximately £6.50

Formal Hall (Tuesday and Thursday evenings, optional): £15

New undergraduate and visiting students will be provided with all meals (breakfast, lunch and dinner) for the first four days of Freshers’ Week (from dinner on Sunday 4 October until breakfast on Wednesday 7 October inclusive) for a single payment, which will be charged on Michaelmas term battels. They will therefore not need to use the Upay payment system until lunch on Wednesday 7 October.

The College operates a Hall pre-pay programme which is administered through Upay. The charges for the academic year 2026-27 are as follows:

Freshers' week charge (freshers and visiting students only): £38
College main site residents (freshers): £372 per term
College main site (other students): £232 per term
College annexes: £140 per term
All undergraduate students living out: £47 per term

The effect of the pre-payment scheme is that, whilst dining is pay-as-you-go, participating students will spend a minimum amount in Hall each term. The Dean for Welfare will consider requests for full or partial dispensation from the pre-pay for medical or disability-related reasons and liaise with the Domestic Bursar as required. The Domestic Bursar will consider dispensation requests made on religious or other grounds.

How does it work?

Each time you come to Hall, the cost of the meal you eat will be deducted from your pre-pay credit.

When you have used up your pre-pay credit for the term, you can continue to eat in Hall by topping up the balance on your Upay account. Pay-as-you-go meals will be charged at exactly the same rate as meals on the pre-payment plan.

What do undergraduate freshers pay?

For 2026-27, undergraduate Freshers are paying £372 each term. There will be an additional charge of £38 through battels for Freshers' Week meals in Michaelmas term 2026.

What do undergraduates living out pay?

For 2026-27, undergraduates living out will pay £47 per term for their pre-pay plan.

What do third-years, fourth-years and graduate students pay?

For 2026-27, those non-Freshers living on the main College site are subject to a pre-pay charge of £232 per term; while those living in College annexes are subject to a pre-pay charge of £140 per term. Undergraduate students living out of College have a pre-pay charge of £47 per term. Graduate students are only subject to the pre-pay charge if they live in College accommodation.

What happens at the end of term?

To encourage all to use the Hall during term, all remaining balances on the token in the Upay app will expire at the start of week 0 of the following term (or at the end of week 10 in Trinity term). Your battels will be debited, and a new token issued, in time for the new term.

When and how can I top up my Upay credit?

Once your Upay account is activated, you attach a payment (credit/debit) card to it that is used to add credit. You can top up Upay as frequently as you wish via a web browser or the mobile Upay app. Click here to access Upay.

Will credit over and above the token ever be extinguished?

Never. Unused credit will always be returned to you. Only unused value on the pre-pay token will be extinguished.

How will the pre-pay affect graduate students?

All graduate students (e.g., PGR, PGT and GEM) not living in SPC accommodation are exempt.

Can I use my pre-pay sums to pay for Formal Hall?

Yes. The token can be used on any event set up on Upay that requires payment, including formal halls and/or special dinners.

Can I use my pre-pay sums to pay for a guest to come in for lunch or dinner with me?

Yes. The token can be used for guests and/or for yourself at any College meal at which guests are allowed.

Can I use my pre-pay sums to pay for breakfast?

Yes.

How will I know the balance left on my pre-pay token?

The token balance can be seen on the Upay app and on your Upay account and is shown separately from any top-up balance.

If I top up on my card will the token balance be used before the cash top up?

The token will always be used first before any cash or voucher balances.

If I have insufficient left on token to pay for the entire meal can I use a combination of token and cash top up?

Yes.

What happens if I have to leave Oxford part way through the term? Am I still charged the full pre-pay sum for that term?

Adjustments will be made for those who leave or are absent from College for long periods, as a result of, for example, medical, disciplinary, or wellbeing and welfare reasons.

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Back to Living at St Peter’s

Meals and Dining

General information

Mealtimes Monday 26 October to Sunday 1 November

Mealtimes Monday 2 November to Sunday 8 November

Breakfast

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday brunch menu

Sunday brunch menu

Lunch Monday 26 October to Sunday 1 November

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday and Sunday

Lunch Monday 2 November to Sunday 8 November

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday and Sunday

Informal Hall Monday 26 October to Sunday 1 November

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Informal Hall Monday 2 November to Sunday 8 November

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

About Formal Hall

Formal Hall menus

Important notes

Students

SCR and staff

How does it work?

What do undergraduate freshers pay?

What do undergraduates living out pay?

What do third-years, fourth-years and graduate students pay?

What happens at the end of term?

When and how can I top up my Upay credit?

Will credit over and above the token ever be extinguished?

How will the pre-pay affect graduate students?

Can I use my pre-pay sums to pay for Formal Hall?

Can I use my pre-pay sums to pay for a guest to come in for lunch or dinner with me?

Can I use my pre-pay sums to pay for breakfast?

How will I know the balance left on my pre-pay token?

If I top up on my card will the token balance be used before the cash top up?

If I have insufficient left on token to pay for the entire meal can I use a combination of token and cash top up?

What happens if I have to leave Oxford part way through the term? Am I still charged the full pre-pay sum for that term?

Where to next?