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Bistro @ the Campus

Feeling Peckish? Forth Valley College’s unique commercial/training bistro and salon are now open to the public offering the very latest services at affordable prices!

Bistro@the Campus offers a delicious range of food and drink at value for money prices.

  • Light Bites from £2.95

  • Main Courses from £3.50

  • Selection of Hot and Cold Drinks

Open Times: Monday to Friday from 10am - 4pm

Based within the Raploch Community Campus, why not drop in to see us and try out our delicious menus or call us on 01786 272317

Dine@theCampus

come laong and try are monthly themed dinners at the Bistro. If you would like to book a table or for more information conatc Craig on 01786 272317 or email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

 

Themed evening at the Bistro

  • Fairtrade Event, Wednesday 29th February 2012,  £12.95
  • St. Patricks Day, Thursday 15 March 2012, £10.00
  • Spring Event, Thursday 26 April 2012, £14.95
  • Oriental Buffet, Thursday 31 May 2012, £10.00
  • Summer Ceilidh, June 2012 (TBC), price TBC
  • Italian (Pizza and pasta), Thursday 27 September 2012, £10.00
  • Carvery, Wednesday 24 October 2012, £12.95
  • Cosey Cuisine, Thursday 29 November 2012, £10.00
  • Christmas Lunches, 3 - 21 December 2012, £TBC
  • Christmas Dinner Dance, Friday 14 December 2012, £TBC

Catering@theCampus

We also offer a Catering service from our hospitality team! A menu for every occasion…

We have a catering@thecampus service providing a range of delicious menus to suit all palates and budgets which are produced by our chefs and student who have a real passion for food.

Our food is cooked fresh on our premises in Raploch, Stirling using locally sourced natural ingredients at affordable prices.

Business Lunches / Meetings / Corporate & Commercial Events / Functions & Parties / Special Events

FREE Quotations are available upon request

If you would like to book a table, or for more information please call us on: 01786 272317

Email: This e-mail address is being protected from spambots. You need JavaScript enabled to view it

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