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Welcome to The Atrium Restaurant at Hertford Regional College, Broxbourne Campus.
We will be open with our Autumn Term menus from Tuesday 22nd September – Friday 25th October 2026.
Welcome to The Atrium Restaurant at Hertford Regional College, Broxbourne Campus.
We will be open with our Autumn Term menus from Tuesday 22nd September – Friday 25th October 2026.
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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Crispy Vegetable Tempura (GF)
Served with sliced spring onion & yuzu ponzu dipping sauce
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Sesame Prawn Toast (F)
Served with pickled cucumber & sweet chilli dipping sauce
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Baked Chestnut Mushroom
Filled with olive tapenade parmesan herb crust served with rocket & ranch dressing
Miso-Glazed Stuffed Aubergine with Puy Lentils (V)
Served with pine nuts, herb pangrattato, red pepper coulis & crushed herb new potaotes
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The Atrium Smash 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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Duo of Chicken
Served with dijon mustard sauce, braised fennel, green beans & turned roast potatoes
Profiteroles
Filled with vanilla pastry cream, served with chocolate sauce
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Lemon Posset (GF)
Served with seasonal fruits compote & shortbread
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Apple & Blackberry Crumble (GF)
Served with vanilla custard or cinnamon ice-cream
Mackerel Pâté on Toast (F)
Served with an apple & fennel slaw
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Pork & Beef Meatballs
Served in a spicy tomato sauce with warm bread
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Fig, Rocket & Parma Ham Salad
Topped with toasted walnuts, drizzled with balsamic glaze
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Caramelised Red Onion Tart (V)
Served with a balsamic-glazed rocket salad
Pork & Sage Burger (V)
In a toasted brioche bun with lettuce, tomato & apple sauce, served with fries and an apple & fennel slaw
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Prawn & Chorizo Linguine (F)
Served in spicy tomato sauce with roasted cherry tomatoes
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Pan-Roasted Chicken Supreme
Served with fondant potato, wilted chard & creamy spinach sauce
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Aubergine Puttanesca (V)
Served with linguine
Profiteroles
Filled with vanilla pastry cream, served with chocolate sauce
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Trio of Mini Desserts
Fruit tart topped with seasonal fruit & pastry cream
Portion of lemon cheesecake
Chocolate parfait
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Coffee Crème Brûlée
Served with a langue du chat biscuit
