Welcome to The Atrium Restaurant at Hertford Regional College, Broxbourne Campus. We are currently taking bookings up to Thursday 17th December 2026, with our Christmas Set Menu commencing on Thursday 26th November 2026. Please click here to view our Christmas Menu.
The Atrium is open to all to come and enjoy delicious, professionally presented food served to the highest standards by our trainee professional chefs and hospitality staff.
Serving and preparing food for guests in a real working restaurant means our students have a much better understanding of the elements involved in their respective courses, and gives them invaluable work experience for their future.
Our team of tutors draw upon a wealth of industry and teaching experience to instruct and guide our students in the preparation of a wide range of fantastic dishes using the finest ingredients.
Those working in the restaurant will also learn a variety of skills, as the restaurant is used for various activities such as charity events, buffets and gourmet dinners, as well as the regular lunchtime sessions.
Contact us to find out more:
Soup of the Day (V)
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Satay Chicken Skewers (GF)
Served with peanut dipping sauce
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Tempura Prawns (F)
Served with sweet chilli dipping sauce
Vegetable, Cashew & Chickpea Curry (V)
Served with spicy rice & a poppadom
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The Atrium Burger
With cheese, salad, pickles, onion and burger sauce, served with fries
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Beer-Battered Fish (F)
Served with chunky chips, peas & tartare sauce
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Classic Pie of the Day
Served with creamy mash, vegetables & gravy
Chocolate Mousse
Served with a chocolate soil
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Sticky Toffee Pudding
Served with toffee sauce & vanilla ice-cream
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Vanilla Cheesecake (GF)
Topped with mixed berry compote and biscuit crumb
Curried Cauliflower Soup (Ve) (GF alternative available)
Topped with crsipy onions & served with warm bread
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Smoked Salmon (F)
Served with fennel & clementine salad
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Spiced Chicken & Apricot Terrine (GF alternative available)
Served with tomato chutney & warm bread
Steak & Ale Pie
Served with creamy mash, greens & gravy
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Pumpkin Risotto (Ve) (GF)
Served with crispy sage, toasted pumpkin seeds & sautéed wild mushrooms
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Pan-Fried Hake Fillet (F)
Served with cauliflower puree, crushed new potatoes & buttered samphire
Lemon Tart (GF & Dairy alternatives available)
Served with elderflower cream and fresh berries
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Chocolate Parfait (GF & Dairy alternatives available)
Served with chocolate brownie pieces and a rich chocolate sauce
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