Award winning catering and attentive service
Quality, variety and choice are the essentials of our cuisine, complemented by a professional and friendly service.
The focus of the award-winning catering team at Oxford Saïd is on the quality and standard of the food offering, with locally sourced British produce, and sustainably sourced fish. All meat is from farms which satisfy UK animal welfare standards.
We ensure all of our fish suppliers are accredited by the MCS (Marine Conversation Society). This means that we can claim our fish suppliers only catch sustainable fish in a sustainable way (line/rod) meaning no other species are caught as a by-product.
We hold the Soil Association’s Food for Life Catering Mark. We were one of the first business schools to achieve this, which is something we are immensely proud of.
We are fully equipped to deal with any allergen or dietary requirements and are consistently finding new and innovative ways to accommodate these requirements such as the 'free from' range. We believe food and drink are essential to the success of any event.
From a comprehensive breakfast to a sophisticated evening banquet with entertainment, our talented team are on hand to tailor a menu to suit your individual requirements. We have a selection of menus available, so you are sure to find an option to suit everyone.
- Hot and cold breakfast with juices and tea/coffee
- Hot or cold buffet lunch
- Sandwich lunch (working lunch)
- Three-course evening dinner including half bottle of wine, coffee and petit fours.
Alternatively we are also happy to discuss your bespoke requirements.
Both Egrove Park and Park End Street offer excellent bar facilities, set within elegant surroundings and offering attentive service for a drinks reception.
Delegates can expect two/three servings of tea, coffee and biscuits throughout the day as standard during refreshment breaks.
Special dietary requirements are easily accommodated.
Download our menus:
Another year; another award
Our Executive Head Chef Steven Wren has won best starter and best dessert at Venues of Excellence's annual culinary competition 'The Cook and Serve Challenge'. Gemma Bridges won Champion Chef!
The competition, between teams from the venue consortium’s members, is now in its 19th year and showcases the very best aspiring talent within the catering teams. The competition asks entrants to prepare and serve a three course meal, suitable for an end of conference banquet, and accompanied by cocktails, appropriate wines and coffee.