Head Chef "Kips" leading from the front
Long-serving SussexFood chef Mark “Kips” Kipling has been made Head Chef and Kips’ first major impact has been to re-design the Dine Central food offer, with a complete menu overhaul available from the first day of Spring Term.
The new menu has been created to reflect Sussex’s recent ranking among the world’s most international universities. There is therefore great emphasis on international diversity and freedom of choice. Furthermore, there are richer pickings for people with dietary requirements and those looking for more ‘out there’ meals.
First, Dine Central Live – the cooking stage where a chef cooks your meal there and then – will be offering distinct foodie favourites from around the world - think warm tuna nicoise salads, Italian risottos and Indian khati rolls.
Second, one of the counters will call on the success of SussexFood’s On The Pulse campaign and offer a healthy base of beans, grains and vegetables, to be finished with a matching meat or vegetarian “topper”. So, resting on top of a healthy chickpea tagine will be a choice of harissa-marinated chicken breast or a Middle Eastern-inspired stuffed aubergine. On another day your grilled salmon or sweet potato frittata will sit happily alongside a mixed bean stew served with brown rice and vegetables.
Elsewhere, the salad options have been revamped to match the popular Library cafe salad deli, with elaborate combinations such as butternut squash, mozzarella and pomegranate seeds.
And for traditionalists, the classic roast of the day will be available as before, with a different meat option each day.
The crowd-pleasing Wok Bar will not be jettisoned entirely, but will take over Dine Central live every Tuesday, only.
For a full menu, please access the SussexFood website.
The menu innovations have been galvanised via feedback that SussexFood collected from current students. In December 2015 SussexFood tendered on their facebook and twitter page for student volunteers to participate in a food focus group. The group acted as ‘secret diners’ at Dine Central, experiencing the service and food as everyday paying customers. They were then asked to evaluate their meal and also provide recommendations for changes. As a result, the ingredients, cuisines and dietary concerns that they mentioned have influenced the new menu direction.