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Murray Edwards College
University of Cambridge

Eating in the Dome

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    Menus for 16-22 May



    Opening hours 

    • Lunch is available Monday to Friday from 12:30-13:30
    • Brunch service is available on Saturday and Sunday from 11:00-13:30
    • Dinner service is available every day from 18:00-19:00


    Easter vacation opening hours

    Saturday 19 and Sunday 20 March

    • Brunch service from 11:00-13:30
    • No dinner service

    Monday 21 to Friday 25 March

    • Lunch service from 12:30-13:00
    • Dinner service from 18:00-18:45

    Saturday and Sundays from 26 March to 17 April

    • No brunch service
    • No dinner service

    Mondays to Fridays from 28 March to 18 April

    • Lunch service from 12:30-13:00
    • No dinner service

    Monday 18 to Friday 22 April

    • Lunch service from 12:30-13:00
    • Dinner service from 18:00-18:45 (apart from on Monday 18 April where there will be no dinner service)

    Saturday 23 April

    • Brunch service from 11:00-13:30
    • No dinner service

    Sunday 24 April

    • Brunch service 11:00-13:30
    • Dinner service from 18:00-18:45

    Table space for students and staff is available on a first come, first served basis. 

    There will be no water on the tables or salt and pepper provision. If you would like these items, please make sure you pick them up on your journey through the servery.


    Formal Hall

    Access the meal booking system


    EPOS top-up - cashless tills

    Murray Edwards College operates a cashless till system. Students are encouraged to pay money into individual Student Debit Card accounts, which can then be used via the student's ID card, to pay for meals in the Dome dining hall. By using the cashless system, you receive a 10% discount on the cash price of meals. You can also use your account to buy stamps, telephone cards or memorabilia at the Porters' Lodge, or use online when booking a meal at Formal Hall.

    To top up on line, please log in.


    Fine dining events

    We have a variety of dining rooms in College. The Events team would be delighted to discuss your event with you. Either pop into their office on B staircase or log in to access the student booking form.


    Catering team

    The kitchen team is led by Chef Joe Dean, who worked previously as Head Chef at the Hotel du Vin. His team have a variety of experience and produce an extremely high standard of food from cafeteria to fine dining.

    The kitchens can cater for most dietary requirements, provided they are informed in advance. Food is sourced from sustainable sources and local suppliers, where possible.

    The front of house team is led by Teri Byrne. Her skills make for a smooth catering experience, whether you’re in cafeteria or at a formal meal. 

    Image gallery of dining at Murray Edwards College