The Dome dining hall is where students, Fellows and staff enjoy breakfast, lunch and dinner. Formal Halls, bops and special events also take place here.
|Breakfast (cafeteria service)||Daily during Full Term||8.00am - 9.30am|
|Lunch (cafeteria service)||Daily & Sundays||12.30pm - 1.30pm|
|Dinner (cafeteria service)||Daily except Tuesday and Saturday||6.00pm - 7.15pm|
|Dinner Saturday||at Fitzwilliam College||6.15pm - 7.15pm|
|Formal Hall||Tuesdays and some Fridays||
Undergraduates arrive - 7.00pm
Graduates and Fellows arrive - 7.10pm
Service - 7.15pm
Formal Hall is a high-quality dinner with full waiter service. It takes place on Tuesday evenings in term time and also on some Fridays. It is a popular occasion for entertaining guests; sign for tickets online (by 12midnight on Sunday for Tuesday Hall, and 12noon on Wednesday for Friday Hall). The cost of Formal Hall tickets will be deducted from your college card at the time of booking.
Graduates are invited to one Formal Hall per week free of charge (until they have completed the required number of terms for their degree, when Formal tickets will be charged at the student rate and billed termly in arrears). The Fellows invite all graduate students and their guests to sherry in the Fellows' Drawing Room before Formal Hall from 6.45pm.
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.
The kitchen team is led by Chef Joe Dean, who worked previously as Head Chef at the Hotel du Vin and brings a wealth of knowledge to the kitchens. 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 advised in advance. Food is sourced from sustainable sources and local suppliers, where possible.
The front of house team is led by Teri Byrne, who joined Murray Edwards from the Newmarket Racecourse where she was Catering Operations Manager. Her skills make for a smooth catering experience, whether you’re in cafeteria or at a formal meal.
To organise an event or book a meeting/practice/supervision room at Murray Edwards, you will also meet the Events Assistant Millie Packer, who works alongside Tania Gannon, Katie Ackermann, Chris Pope and Freya Vaughan in the Events team. Millie is responsible for checking availability of rooms, making bookings and coordinating College activities.
Teri and Millie can give excellent advice on the logistics of organising catered events in College and are always happy to talk through any ideas you may have.