Lincoln College has a reputation for the best food in the University. The College Chef, Richard Malloy, and all members of the Kitchen and Buttery staff are experienced in catering for the needs of short-term visitors to the College. A wide range of menus is on offer, from simple buffets to full-scale banquets: examples are given below.
Menus are waiter-served either in the medieval Dining Hall (which seats up to 100 people) or in the Montgomery, Buttery Dining or Beckington Rooms (for groups of 20-30 people). Meals can also be offered at the Lincoln EPA Science Centre at Museum Road. Special arrangements for meals, including particular dietary requirements, can be readily accommodated. Wines are available for purchase from the College's extensive wine cellar. Morning and afternoon refreshments are served in the Hall or in the various meeting rooms.
The College bar, Deep Hall, is available for the use of conference delegates as required during regular licensing hours, and is fully manned by College's own staff.
During the summer the Grove provides a perfect space for open-air receptions and drinks.
Please see sample menus below:
Roast Contrefilet of Beef Bordelaise
Sauted Potatoes, Glazed Carrots, Broccoli
Grilled Fillet of Salmon Hollondaise
Supreme of Guinea Fowl with Puy Lentils
Parmentier Potatoes, Cauliflower, Fine Beans
Lemon Tart with Fruits of the Forest Compote
Supreme of Salmon Becarnaise
New Potatoes, Mange-Tout, Broccoli
Passionfruit Charlotte with Strawberry Coulis