CSM King's Cross Canteen

Interior of canteen at Central Saint Martins
Central Saint Martins

With a focus on health and sustainability, the CSM canteen offers meals cooked with local ingredients.

See what's on our menu this week.

Select a day:
Soup Station

Tomato and basil

Main Menu

Buttered organic wholemeal spaghetti with Rother Valley organic beef ragu, dressed rocket, rustic garlic bread and parmesan

Vegetarian

Aubergine and chickpea korma with a tomato and coriander salad, poppadom and mango chutney

Concepts

Cajun rubbed free range Norfolk chicken leg with spicy wedges and Chegworth Valley mixed salad

Snack

Pizza bar

Soup Station

White bean

Main Menu

Rother Valley free range chicken, chorizo and wild mushroom pie topped with puff pastry and cheesy mash potato served with steamed buttered cabbage

Vegetarian

Organic macaroni with goats cheese and red onion chutney served with home baked garlic bread

Concepts

Rib shack

Barbecue spare ribs marinated for 24 hours and slow cooked for 12 hours so the meat literally drops off the bone - with fries and slaw

Snack

Pasta bar

Soup Station

Leek and potato

Main Menu

Mexican kitchen

Mexican shredded Rother Valley organic beef burrito or charred squash burrito filled with rice, black bean salsa and sour cream

Vegetarian

Gambian yassa bean stew with roasted new potatoes and mixed vegetables

Concepts

Vegetable Asian dumplings with stir fried noodles Asian style greens

Snack

Pizza bar

Soup Station

Roasted cauliflower

Main Menu

Katsu Day

Japanese style crispy panko Suffolk chicken breast served with coconut rice, mirin pickled carrots and Java sauce

Vegetarian

Stuffed portobello mushrooms with feta served with mixed green salad and warm bread rolls

Concepts

Falafel Street

Sweet potato falafel with hummus, mixed salad and soya mint yoghurt wrap in kobez bread with chips

Snack

Chicken shack

Soup Station

Spicy red lentil

Main Meal

Catch of the day

Crispy battered or baked responsibly sourced haddock or cod served with chips, freshly made tartare sauce and lemon wedge

Have the above with roasted fish!

Vegetarian

Potato gnocchi in a creamy tomato and spinach sauce served with homemade garlic bread

Concepts

A quarter pounder 100% beef with a slice of cheddar cheese, onions, pickles, shredded lettuce in a sesame topped bun with French fries

Snack

Pizza bar

Select a day:
Soup Station

Roasted squash and carrot

Main Menu

Three Franconians or vegetarian sausages with champ mash potato, peas and carrots served with red onions gravy

Vegetarian

Mushroom, onion and red pepper stroganoff, slow cooked with smoked paprika and served with farfalle pasta

Concepts

Mexican chilli and orange grilled chicken strips with pickled white cabbage, apple and carrot slaw, garnished with chipotle peppers with a drizzle of mayo and hot chilli sauce, served on a warm tortilla wrap or with rice

Snack

Pasta day

Soup Station

Mushroom and coconut

Main Menu

Suffolk pesto chicken burger in a ciabatta bap topped with tomato, mozzarella and salad lettuce served with chips

Vegetarian

Homemade smoked tofu, lentil piquillo peppers in a sesame seeded bun with tomato relish, rocket, red onions and tomato served with chips

Concepts

Classic homemade veggie lasagne recipe made with quorn mince and served with mixed salad and coleslaw garlic bread

Snack

Chicken shack

Soup Station

Tuscan bean

Main Menu

Rother Valley organic beef cottage pie with a cheddar cheese top served with English carrots, peas and rich beef gravy

Vegetarian

Crispy tofu and chickpea red Thai curry with mixed peppers, pineapple and lychee served with steamed rice

Concepts

Sri Lankan toasted coconut Rother Valley chicken curry served with pilau rice, poppadoms and mint yoghurt

Snack

Pizza bar

Soup Station

Tomato and courgette

Main Menu

Ramen Day

Slow cooked Chashu belly of pork or smoked sticky sesame tofu with spring onions, shiitake mushrooms, bamboo and Asian pickled red cabbage served with egg noodles with a ramen broth 

Vegetarian

Roasted squash veggie chilli cooked in an original recipe of chilli and cumin sauce served with kidney beans, rice and salsa

Concepts

Traditional West Indian slow cooked curried goat with rice, peas and fried plantain

Snack

Pasta day

Soup Station

Minestrone

Main Meal

Catch of the day

Crispy battered or baked responsibly sourced haddock or cod served with chips, freshly made tartare sauce and lemon wedge

Have the above with roasted fish!

Vegetarian

Green and red peppers, mushrooms, red onion and sweetcorn pizza with chips and slaw

Concepts

Hound dog

Franconians hot dog or veggie dog in a brioche roll topped With fried onions, ketchup and mustard served with chips

Snack

Chicken shack

* Menus are subject to change at any moment, apologies for any inconvenience this may cause