50 | SPECIAL REPORT | INTERNATIONAL CUISINE
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lifestyles to play a part as well: “I believe the rise of the special diet – i.e. food intolerance – and a bet er understanding of food has driven students to demand bet er.” Given the fact that students' choices are reliant on lifestyles, variety, being new,
In the middle of the scale, Peter Walters
thinks it is doable, but it's based on time and staffi ng constraints: “It's really about get ing your base recipe correct with the right ingredients and, of course, a bit of training with the staff . However there are some really good convenience products
few decades has had an impact in other ways too, with Keith Williams feeling it is more in terms of breaking down certain barriers: “Our menus are more descriptive now to give all students a clear understanding of what to expect,” and Julie Frost thinks that: “To a degree
and as Gavin Brown mentions, the theatre of the meal: “Students like to build their own dishes – Subway style – choose a base, add a protein, add sauce, buy extras...” Would it be cynical to assume that marketing now plays a larger role in student cuisine? Brown explains his reasoning behind
the 'street food revolution', saying that: “Due to the theatre of serving, this style of food has the power of social media to make it sexy.” Also with the rise in the internet, students and chefs are able to liaise with other corners of the globe. Two or three decades ago, it might have been an outlandish notion to bring in sushi, Korean cuisine, or Arabic fl avours, but nowadays, it's almost expected. Students are exposed to so much more now. Moreover, they are exposed to the details, allowing a scrutinising eye to be cast over the dish's authenticity. Is this, in itself, an issue? Can British
chefs and catering departments replicate a genuine international fl avour? The reaction is mixed. Keith Williams doesn't think so: “I think it is a British take on the cuisine using available ingredients through national suppliers. We try to make dishes as authentic as possible by listening to our international students and carrying out focus groups but there are limitations to what you can do. Training helps – we have sent chefs to do authentic sushi training for example.”
out there that can be used when staffi ng levels are small. Sometimes it is a British take on a dish, but we try and employ cooks from a variety of backgrounds to help with the authenticity.” Julie Frost is adamant that it's not only
possible, but essential: “I personally don't believe we can get away with off ering dishes which aren't authentic any more. With the availability of so many more ingredients from around the world we can't continue to use that as an excuse for the authenticity of our dishes. The mot o must be, 'do it properly or don't do it at all'.” With all this regional food fl ying about,
it's easy to overlook our own national off erings. While all of the universities we spoke to maintain that fi sh and chips is still a top-seller, and there's no need to 'jazz up' any of the dishes, they also had some interesting viewpoints. Keith Williams believes there isn't
really a defi ned 'British cuisine': “[It's] a fusion of the best the world has to off er. Throughout history we have embraced the Italians' love of pasta and pizza, we love a good curry, we import spices and other ingredients from across the world.” Gavin Brown notes that some customers have similar leanings: “Pizza is now considered British by some.” At Reading, what's seen as traditionally
British still has a vast appeal – with international students. The rise in international students over the past
the rise in international students has had an impact on what we off er, but not necessarily in the way you would expect... what is also important to international students is the provision of food which caters for their dietary requirements, whether that's for religious or cultural reasons.” So the general consensus is that
international cuisine is basically a pillar of university catering nowadays. With it, there are specifi c challenges, such as authenticity and cost, but ultimately the appeal to students is enough to warrant the extra eff ort. Keith Williams sums up best the
general tone of the rise of international cuisine: “There will be an even bigger demand for variety. What is changing is the environment in which customers wish to dine, the 'casualisation' of the dining experience – being able to eat on the go quickly, the demand for street food and the desire to order online at a time of convenience. ” Strangely, few of those involved in
the industry mention the actual taste. Quality is mentioned regularly, but it seems that students, far from wanting something that simply tastes good, are more preoccupied with the surrounding elements. Instead of having a truly scrumptious meal, they'd rather one that was globally sensitive, mobile, varied, and, crucially, new. UB
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