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Chelsea Canteen

Interior of canteen at Chelsea College of Arts

With a focus on health and sustainability, the Chelsea canteen offers meals cooked with local ingredients. Take a look at our menu below.

View opening hours and contact details.

Soup station - Tomato and basil

Main menu - Buttered organic wholemeal spaghetti 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 - 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 serve 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

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