Welcome to the New College Dining Hall!

The heart of New College residence life is the Audrey Taylor Dining Hall, where delicious, healthy and nutritious food is prepared fresh daily by our talented culinary team, and served up to those living within the three New College residences along with staff, faculty and other non-resident members of student community who come by for great meals on campus. All meals are developed and created right here on campus by our campus culinary team. The food is nutritious, healthy and the menus vary each week. Our campus chefs use locally sourced raw materials whenever possible. In fact, over 60% of the food made and served here at the University of Toronto’s St. George campus is sourced locally.  

Conveniently located in the heart of the UTSG campus on Willcocks Avenue between St. George Street and Spadina Avenue, the dining hall has ample seating, lots of natural light and serves breakfast, lunch and dinner to the residence and campus community. The Dining Hall features a creative, imaginative and frequently rotating menu that incorporates the very best of local and international culinary inspiration and seasonal, local foods.

We also provide a wide range of vegetarian and vegan options, as well as Halal and packaged kosher products along with a commitment to work with students who have a variety of other special dietary. The food we prepare for our students is nourishing, nutritionally sound and directly supports a wide network of innovative and sustainable local food growers and suppliers from all Ontario.

We take great pride in providing a large variety of delicious, fresh foods to the U of T community and to students in residence who have the option to subscribe to a meal plan.

U of T chefs bring more sustainable, plant-based food to campus menus

Learn about the work being done in the New College dining hall to diversify the food available to students.

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On the Menu

Behind the Scenes in the New College Cafeteria Kitchen

What does it take to keep a busy dining hall kitchen running smoothly seven days a week? We talked to Chef James Piggott about people, scale and operational finesse.

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