Ingredients Used to Prepare Food in Buttery Canteen and Formal Hall
Dear St John’s College, Cambridge,
Please could you provide me the nutritional information about the ingredients used in in the Buttery canteen and also in Hall.
Yours faithfully,
John Smith
Dear Mr Smith
Thank you for your Freedom of Information request asking us to provide
nutritional information about the ingredients used in in the Buttery
canteen and also in Hall.
The request as currently framed is not sufficiently specific for an answer
to be researched and provided within the FOIA limit of 18 hours (Exemption
12).
If you are dissatisfied with my response you may seek an internal review
in writing setting out the grounds for review. It will be dealt with by a
College Officer. Should you not be satisfied with the outcome of the
review, you will have a right of appeal to the Information Commissioner by
writing to him at Information Commissioner's Office, Wycliffe House, Water
Lane, Wilmslow, Cheshire, SK9 5AF.
Yours sincerely
Angela McKenzie
St John's College
Cambridge
CB2 1TP
Registered Charity No: 1137428
Dear Ms McKenzie,
My request for information regarding ingredients used to prepare food in the buttery canteen and formal hall specifically referred to lists of ingredients needed to make each dish currently served (information that should readily be available from the college's Catering Department) and the nutritional content of each of the dishes served in the canteen.
If the latter is not possible to obtain within the FOIA limit, I should still like to request a list of ingredients used to make each dish.
Yours sincerely,
John Smith
Dear Mr Smith
Further to your Freedom of Information request concerning food served in
College, please see our response below.
Buttery Dining Room - Recipes taken from week beginning 23 April 2018
Pan fried rib eye steak with a wild mushroom and pink peppercorn sauce:
Monday 23rd April 2018 - Lunch
Rib eye steak English{1.42g}
Dried mixed herbs
Olive oil
Oyster mushrooms
Shitake mushrooms
Portobello mushrooms
Closed cup mushrooms
Demi {Assorted meat bones / celery / leeks / onions / carrots / bay leaves
/ water / red wine / gravy browning / unsalted butter / white flour}
Pink peppercorns
Double cream
Brandy
Salt
Pepper
Grilled Cumberland sausages with a sliced shallot, sage and cider sauce:
Thursday 26th April 2018 - Dinner
Cumberland sausages x 3 single per portion.
Olive oil
Banana shallots
Demi {Assorted meat bones / celery / leeks / onions / carrots / bay leaves
/ water / red wine / gravy browning / unsalted butter / white flour}
Fresh sage
Cider
Salt
Pepper
Slow roasted Gressingham duck leg confit with a warm plum compote and a
tarragon and burgundy sauce: Friday 27th April 2018 - Dinner
Gressingham duck leg bone in / skin on
Duck fat
Plums
Demerara sugar
Demi {Duck and chicken bones / celery / leeks / onions / carrots / bay
leaves / water / red wine / gravy browning / unsalted butter / white
flour}
Fresh tarragon
Burgundy wine
Salt
Pepper
Battered fish of the day with accompaniment: Wednesday 25th April 2018 -
Dinner
Either cod fillets / haddock fillets or Pollack fillets skin on {1.70 g}
White flour
Water
Milk
Salt
Baking powder
Lemon
Tartar sauce
Poached salmon fillet with a citrus hollandaise sauce: Friday 27th April
2018 - Lunch
Salmon fillet side cut to {1.42g}
Olive oil
White wine
Vinegar
Crushed peppercorns
Bay leaves
Unsalted butter
Pasteurized egg yolks
Lemon juice
Lime juice
Salt
Pepper
Hall - Recipes taken from week beginning 22 April 2018
Roast free range chicken supreme with game chips and a thyme and Muscadet
sauce: Sunday 22^nd April 2018:
Free range chicken supreme skin on / knuckle on
Olive oil
Dried mixed herbs
Jacket potatoes
Demi {Chicken bones / celery / leeks / onions / carrots / bay leaves /
water / white wine / gravy browning / butter / white flour}
Fresh thyme
Muscadet wine
Salt
Pepper
Steamed sea bream fillet with a chive choron sauce: Monday 23^rd April
2018:
Sea bream fillet skin on {170g}
Olive oil
White wine
Vinegar
Crushed peppercorns
Bay leaves
Unsalted Butter
Pasteurized egg yolks
Lemon juice
Lime juice
Salt
Pepper
Fresh chives
Beef tomatoes
Pan fried guinea fowl supreme with a guinea fowl leg confit croquette and
a wild mushroom sauce: Tuesday 24^th April 2018:
Guinea fowl supreme skin on / knuckle on
Olive oil
Dried mixed herbs
Guinea fowl leg bone in / skin on
Duck fat
White flour
Egg
Milk
Panko breadcrumbs
Demi {Guinea fowl bones / celery / leeks / onions / carrots / bay leaves /
water / white wine / gravy browning / unsalted butter / white flour}
Oyster mushrooms
Shitake mushrooms
Portobello mushrooms
Salt
Pepper
Slow roasted Gressingham duck leg confit with a warm plum compote and a
tarragon and Cointreau sauce: Wednesday 25^th April 2018:
Gressingham duck leg bone in / skin on
Duck fat
Plums
Demerara sugar
Demi {Duck and chicken bones / celery / leeks / onions / carrots bay
leaves / water / red wine / gravy browning / unsalted butter / white
flour}
Fresh tarragon
Cointreau
Salt
Pepper
Creamed smoked haddock, leek and spinach risotto topped with micro
beetroot cress: Thursday 26^th April 2018:
Smoked natural haddock
Double cream
Fish stock {White fish bones / celery / leeks / onions / bay leaves /
white wine}
Arborio rice
Olive oil
Leeks
Baby spinach
Unsalted butter
Salt
Pepper
Micro beetroot cress
If you are dissatisfied with my response you may seek an internal review
in writing setting out the grounds for review. It will be dealt with by a
College Officer. Should you not be satisfied with the outcome of the
review, you will have a right of appeal to the Information Commissioner by
writing to him at Information Commissioner's Office, Wycliffe House, Water
Lane, Wilmslow, Cheshire, SK9 5AF.
Yours sincerely
Angela McKenzie
St John's College
Cambridge
CB2 1TP
Registered Charity No: 1137428
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