Madingley Hall is the home of the University of Cambridge’s Institute of Continuing Education and prides itself on serving locally produced, seasonal and ethically sourced meals to all is clients. The Hall serves around 150 meals per day and services the needs of students, conferences and events, private functions and accommodation guests year round.The Hall uses locally grown, organic bread products from Cobs Bakery in Cambridge , Havensfield Free Range Eggs in Suffolk and only MSC certified fish at grade 2 or below.
The Hall also offers low carbon meals to its conference and student guests and is always seeking new ways to enhance their sustainability goals. The Hall has recently been awarded a 2 Star rating from the Sustainable Restaurants Association.
Catering Manager Paul Wright said:
“Institute of Continuing Education at Madingley Hall is pleased and proud to be supporting the Sustainable Fish Cities bid and hopes to champion further sustainability issues across Cambridge in the coming months and years”.
