Balkerne Restaurant
(01206) 712452

Here at the Balkerne Restaurant we endeavour to serve dishes that take seasonal produce and then give them a modern twist by pairing British ingredients with European and Asian flavours, using modern cooking techniques. For those that want to experience the ultimate in modern dining, why not try our Wednesday evening, run by our Level 2 Front of House and Level 3 Chef students?

Table setting sponsored by Wilkin and Sons Ltd

Kitchen sponsored by Bonnet Hobart


Sample Fine Dining MenuSample Lunch Menu


  • Roasted tomato soup with cheese toastie and pesto
  • Pan-roasted pigeon with butternut squash and pickled blackberries
  • Duck hash with fried egg chicory and orange dressing
  • Smoked haddock Scotch egg with “kedgeree”

Main Courses

  • Roasted pork belly and bean cassoulet, sweetcorn, runner beans and BBQ sauce
  • Mushroom and tarragon pithivier, spinach, confit shallot and carrot puree
  • Grilled mackerel with aubergine cous cous, tomato and a smoked mackerel “MLT”
  • Poached and roasted quineafowl with crispy leg, lentil cabbage and bacon, apple and pan-juices

Side dishes (£1.50 each)

  • Hand-cut triple cooked chips
  • Roasted cauliflower cheese
  • Buttered garlic swiss chard


  • Glazed milk chocolate slice with Turkish delight ice cream
  • Clementine cake with orange and star anise sorbet
  • Baked peanut brittle cheesecake with salted caramel sauce


  • Roasted red pepper and tomato soup with pesto beignets
  • Pan fried chicken livers and oyster mushrooms served on toasted brioche
  • Creamy hot smoked salmon with fresh pasta and basil
  • Glazed duck supreme with stir-fried oriental vegetables

Main Courses

  • Roasted mediterranean vegetable raviolli with a herb nage sauce
  • Sauté chicken with chasseur sauce
  • Pan fried mullet with a fennel and saffron broth served with crispy herbs
  • Salmon fillet rolled in spinach with a white wine cream sauce


  • Sticky toffee pudding with toffee sauce
  • Eves pudding with sauce Anglaise
  • Blackcurrant delice
  • Pear flan Bourdalou

Please ask your server for our selection of teas and coffees

Vegetarian and gluten friendly alternatives are included in our menus. With prior notice, we will endeavour to produce dishes for other dietary requests.

While nuts and other nut derivatives are not used in every recipe, all food is prepared in an environment where cross contamination may occur. Before ordering, please speak to a member of staff if you have a food allergy or intolerance.

All food served may contain trace elements of nuts, we are unable to provide a guarantee that any dish or product is 100% nut free, we will however label products that contain nuts in line with the recipe specification.


Opening Times

Wednesday to Friday Lunch
12.00pm – 12.45pm
Last order at 1.00pm and restaurant closes at 2.30pm

Wednesday Dinner
7.00pm – 7.45pm
Last order at 8.00pm and restaurant closes at 10.30pm

Please note: All restaurant opening times and prices are subject to change without prior notice.


Wednesday, Thursday and Friday Lunch
£15.00 per person
3 course inc. coffee
Friday lunch will include a Roast of the Day

Wednesday Fine Dining
£22.50 per person
Amuse bouche,
3 courses,
exc. coffee and petit fours

Booking for this restaurant is essential in order to avoid disappointment.

Book with ResDiary

Group Bookings

Bookings of six or more guests in the Balkerne Restaurant require a deposit of £5.00 per person. Deposits are required to guarantee your booking, which in turn guarantees assessment opportunities and qualifications for our learners.

Deposits can be paid by cash, cheque or credit/debit card at the CH&FS Reception or at the Online Store. (Please make cheques payable to Colchester Institute, and send to the Balkerne Restaurant, Colchester Institute, Sheepen Road, Colchester, CO3 3LL.)

In the event of a full or partial cancellation, the deposit is non-refundable.

Pay Dinner Deposit Pay Lunch Deposit
Private Bookings

If you require exclusive use of the Balkerne Restaurant, please contact the Events Manager to arrange. A maximum of 50 guests can be accepted in the restaurant. A surcharge will apply for parties with less than 35 guests.