Guthrie's Kitchen
Located in the main building, Guthrie’s Kitchen is home to our 'street food' concept counters
Opening Hours:
Monday to Friday - 11:30am to 2pm
Guthrie's Weekly Menus
The Guthrie's weekly menu cycle is as follows:
Week 1:
7th September
5th October
2nd November
30th November
Week 2:
14th September
12th October
9th November
7th December
Week 3:
21st September
19th October
16th November
14th December
Week 4:
28th September
26th October
23rd November
Main Counter
Students: £5.40 | Non-students: £6.50
Week 1
Monday - Korean fried chicken or crispy gochujang cauliflower served with kimchi fried rice, sesame & spring onion slaw
Tuesday - Creamy mac n cheese made with organic Scottish milk served with a choice of buffalo hot chicken, roasted broccoli or garlic mushrooms
Wednesday - Scottish organic beef smash burger or moving mountains vegan burger, toasted brioche bun, salad, burger sauce, pickles, spicy fries
Thursday - Mediterranean chicken shawarma or harissa cauliflower, served with flatbread, hummus, salad and tabbouleh
Friday - Beer-battered sustainable white fish or vegan breaded fish, served with chunky chips, peas, tartare sauce and curry sauce
Week 2
Monday - Butter chicken, chickpea chana masala, pilau rice, onion bhajis, mini naan, poppadoms
Tuesday - Meatball marinara, pesto chicken, quorn, roast peppers and tomato sauce served with a choice of pasta, garlic bread & parmesan
Wednesday - Korean BBQ beef, teriyaki chicken, or salt and pepper crispy tofu rice bowl, pickled vegetables, fried egg, siracha
Thursday - Cajun beef, bean chilli or chipotle chicken and roast pepper taco, smoky vegan bean chilli, Mexican rice, tomato, & spring onion salsa
Friday - Beer-battered sustainable white fish or vegan breaded fish, served with chunky chips, peas, tartare sauce and curry sauce
Week 3
Monday - Sticky BBQ chicken or bang bang cauliflower bao bun, pickled Asian slaw, salt and chilli skin on fries
Tuesday - Beef & 3 bean chilli or plant-based chilli Tex Mex bowl, roast vegetables, bulgar wheat, sour cream, salsa, crispy shallots, chipotle mayo
Wednesday - Greek lamb and chickpea or loaded sweet potato falafel flatbread, tzatziki, hummus, salad, herby couscous
Thursday - Southern fried buttermilk chicken or buttermilk Quorn wrap, crunchy pickled slaw, rocket salad, chipotle spicy mayo
Friday - Beer-battered sustainable white fish or vegan breaded fish, served with chunky chips, peas, tartare sauce and curry sauce
Week 4
Monday - Creamy mac n cheese made with organic Scottish milk served with a choice of buffalo chicken, roasted broccoli or garlic mushrooms
Tuesday - Green Thai chicken & sweet potato, or red Thai cauliflower, tofu & baby corn, steamed rice, soy noodles, oriental crackers
Wednesday - Lemon & garlic chicken, or mushroom shawarma gyros, Greek salad, soft flatbreads, dill and lemon crème frais
Thursday - Korean BBQ chicken or Cajun bean & beef chilli or crispy tofu & tempura cauliflower loaded fries, siracha, garlic mayo and crispy onions
Friday - Beer-battered sustainable white fish or vegan breaded fish, served with chunky chips, peas, tartare sauce and curry sauce
Soup
Students: £2.40 | Non-students: £2.90
Week 1
Monday - Red lentil & roast tomato
Tuesday - Lentil & roast vegetable
Wednesday - Green split pea, leek & potato
Thursday - Tomato, bean & basil
Friday - Sweet potato, coconut & lentil
Week 2
Monday - Butternut squash, lentil & coriander
Tuesday - Vegetable broth with barley & lentils
Wednesday - Sweetcorn, leek & noodle
Thursday - Mixed bean minestrone
Friday - Carrot & coriander
Week 3
Monday - Winter vegetable broth
Tuesday - Yellow split pea, leek and potato
Wednesday - Lentil & roast vegetables
Thursday - Leek and potato
Friday - Tomato, peppers & beans
Week 4
Monday - Tomato, bean & basil
Tuesday - Yellow split pea, leek and potato
Wednesday - Thai vegetable noodle soup
Thursday - Curried parsnip & leek
Friday - Mushroom, leek & thyme
Salads
Regular
Students: £2.50
Non-students: £4.15
Large
Students: £3.00
Non-students: £5.00
Add protein from:
£1.05 (Regular) | £1.25 (Large)
Week 1
Moroccan chickpea & giant couscous salad
Asian crunch slaw
Mediterranean orzo salad
Cajun sweet potato & black bean salad
Beetroot, green lentil, mint & feta
Charred courgette & pepper with herby grains
Week 2
Mexican rice & bean salad
Curried roast cauliflower, lentil & pumpkin seeds
Sweet potato & black bean salad
Asian rainbow slaw salad
Mediterranean chickpea salad
Baked aubergine, harissa, spinach & feta
Week 3
Cumin roast broccoli & chickpea salad
Thai vegetable noodle salad
Pearl barley & roast vegetable salad
Broccoli, pea & mint salad
Falafel & couscous salad
Crispy tofu, rocket, & garlic and lemon mushrooms
Week 4
Baby gem, cucumber, carrot ribbons & sesame dressing
Lentil, beetroot, quinoa & charred broccoli
Harissa-roasted vegetable bulgar wheat salad
Asian edamame & brown rice salad
Green pesto penne, sundried tomato & olives
Roast baby potatoes with salsa verde & tomato grains
Favourites
Baked Potato
Students: £3.55 | Non-students: £4.25
Pizza Slice
Students: £2.30 | Non-students: £2.75
Pasta Pots
Students: £3.40 | Non-students: £4.10
Refer to the blackboard in Guthrie's for daily choices
