Booking and Frequently Asked Questions
Booking could not be easier, and our friendly staff will be happy to offer advice.
- E-mail special requirements to reservations@bangor.ac.uk
Something Special
If you have a special event to plan for, ask to speak to one of our professional caterers who will be pleased to help with advice on menus, venues and costs.
If you have something specific in mind which is not from our menus or wish to discuss your requirements in more detail, please contact the Conference Office direct who will ensure that you are contacted by a member of our catering team who will be pleased to help with advice on menus, venues and costs.
How much notice do we need?
In order to ensure that we can meet your requirements please make your booking at least 48 hours in advance of your event. We will always attempt to accommodate last minute bookings but this can mean reduced availability on some menus/items and logistical delays in delivery.
Is there a minimum order?
There is a minimum order charge of 拢18.00 for deliveries to Schools and Departments within the University campus area from Normal Site to Dean Street, Bangor.
For all other internal and external bookings outside this area, regardless of location, the minimum spend per booking is 拢180.00 plus mileage of 拢1 per mile for delivery and collection.
Please note that if you are ordering catering direct by e-mail, we need your FULL contact details and billing information i.e. cost code/ billing address.
Food safety
We advise that you consume your meal within the time allocated on the delivery card.
Healthy Choices
Healthy Eating is a concern for many of our customers and we offer an extended range of food and drink that incorporates this. In addition we are always happy to discuss any special dietary requirements you might have.
Fairtrade and Local Produce
Fairtrade and local produce are an important part of our menu planning.聽 The University is Fairtrade accredited, all our eggs are free range and our fish is purchased from fisheries that are committed to sustainable fishing practices.
