Catering

The Pixton kitchen offers skillfully prepared, organic, vegetarian meals to residents, students and staff. Our goal has always been to nourish body, mind and soul as we create meals and serve each guest. Delicious and balanced meals are lovingly prepared by a talented kitchen staff whose focus is on seasonal, local ingredients, most of which is organic or biodynamic.

Meals are served buffet style, encouraging guests to interact with one another and get to know the Emerson community. The ringing of the gong announces that lunch or supper is ready to be served, calling people from classrooms, offices and houses. Full time students regularly contribute to the shared meals through a weekly rota of setting up or washing up duties. Singing can often be heard over the clattering of plates and cutlery going through the wash.

apple-harvest-at-emerson                       

Chef Sara and students preparing apple chutney, apple puree, and apple rings from a bountiful apple harvest.

At Emerson, we support agricultural practices that are renewing and sustaining rather than depleting of the soil.  We are especially lucky to have a small biodynamic vegetable garden right on campus, providing us with fresh greens, lettuces, spinach and even tomatoes!

Biodynamic eggs are sourced from Orchard Eggs, a family run farm in Forest Row. Plawhatch Farm supplies us with wonderful, biodynamic yoghurt and other dairy items. Cyrnel Bakery in Forest Row village provides us with all of our fresh breads. All of our dry goods and whole grains come from wholesale distributer Infinity  who keep us stocked with a range of environmentally sensitive and ethically sourced food, soft drinks and household goods.

 

 

All meals are vegetarian. With advance notice, we can accommodate guests with gluten free or vegan diets- please notify us on your booking form.  At our discretion we will try to accommodate other dietary requirements however this cannot be guaranteed - if you have specific dietary requirements, including food allergies, we request that you contact us ahead of booking to confirm we are able to accommodate these.

 

Special Diets

 

Our chefs are experienced at catering for special dietary requirements and always produce a meal of equal quality to that given to the majority. If you have a special diet you won’t be disappointed when eating at Emerson College. Our usual meals are vegetarian and we can also cater for the diets listed below. Please note that we cater for a food intolerance, but not for allergies due to our current kitchen layout and our level of staffing. If you have a diet we are not able to cater for we will provide you with a fully equipped kitchen you can use in order to prepare your own meals.

 

We offer the following:

 

  • Vegetarian - No meat, fish or any products derived from slaughtered animals (rennet, gelatine, lard, fish oils, etc.)
  • Vegan – As for vegetarians plus no product from any living animal such as milk (cows', goats' or ewes'), cheese, eggs, cream, lactose, honey, etc.
  • Wheat-free - No product containing wheat in any form but other grains, such as rye, oats, barley, etc, allowed
  • Gluten-free - No product containing gluten, such as wheat, oats, spelt, rye. Suitable starches we use are buckwheat, millet, rice and potatoes
  • An allergy produces specific symptoms, such as swelling of the lips which usually develops within minutes of eating the food. Only a tiny particle of food is needed to trigger a food allergy. The symptoms of a food allergy can be life threatening.
  • An intolerance produces more general symptoms, such as indigestion or bloating, that can develop up to several hours after eating. The symptoms of a food intolerance, unpleasant as they can be, are never immediately life threatening.

 

Dairy product/dairy/milk products are products derived exclusively from milk. 'Milk’ is obtained from animals that include cows, goats, sheep and buffalo. We always have alternatives to milk as standard e.g. rice or soya drink.

 

Allergies and intolerance
These are the standard definitions used by health services in the UK.

 

Please be certain to tell us of your special dietary requirements when booking online or by calling us before your visit. We cannot cater for you if we don’t know what you need.

 

For more information and prices contact our Events Manager, on This email address is being protected from spambots. You need JavaScript enabled to view it. or by telephone on +44 (0)1342 822238.

The college is alcohol free.

 

With students and guests coming from many different countries around the world, the kitchen staff seeks to provide an equally diverse cuisine. Mediterranean, Japanese, Indian and Middle Eastern dishes often appear on our menus.

 

Breakfast

Breakfast is served continental style and includes live, biodynamic yoghurt, muesli, cornflakes, fruit and bread or savoury options like boiled eggs or cheese. We always serve fresh coffee and a large selection of herbal and black teas, non-homogenized, organic milk and dairy free milk alternatives as well.

Lunch

Lunch is considered the main meal of the day with a real community feeling. The menu is different every day, depending on the season, the weather, ingredients etc. A typical lunch will have a main dish item, a vegetable side and fresh salad greens. Puddings are usually simple and can be either fresh fruit or home made cakes or cookies.

 

 banana-cream-pie-small           focaccia-pugliese                        

 Banana cream pie                                    Focaccia Pugliese

 

Supper

Supper is a light meal to close the day, generally featuring hearty soups, salads and fresh bread from the local bakery.

 

Anthroposophic Nutrition

The staff in Pixton kitchen strive to integrate the fundamentals of anthroposophic nutrition as suggested by Rudolf Steiner. Whole grains are used to bring warmth and light into the food and to provide the nutrients necessary for a vegetarian diet. We try to introduce whole grains to our guests in a recognizable way, for example “Orzotto di funghi” or mushroom barley risotto is a favourite way to bring barley to the spotlight.

 

cabbage-angels                      carrot-stars

Admiring the cabbage 'angels'                                             Carrot stars

 

sample-menu

Sample menu

chutney-making 

Chef Sara and a student helper making apple chutney

For more information and prices contact Leticia Armengod, Events Manager, on This email address is being protected from spambots. You need JavaScript enabled to view it. or by telephone on +44 (0)1342 827952.