Kent’s number-one pre-paid card

Did you know you may be in possession of this number-one card, without really understanding its full potential? Yes, that’s right – your ID card, also known as a KentOne card does more than just tell us who you are!

What’s all the fuss about?

Your KentOne card can even save you money!

  • Cashless card – If you log in online to add credit to your KentOne account, you’ll be able to use your card to pay in a range of outlets
  • Library card – You need your KentOne card to enter, exit or borrow items from either Templeman or Drill Hall libraries
  • Sports membership – If you are a member of Kent Sport, you will need your KentOne card to access the gym and other sporting facilities on campus

Sound good! So how do you use it?

The KentOne card uses contactless technology, so you’ll just need to tap it on the correct contactless machine for access. It also works the same way as your contactless debit/credit card when you use it to pay at one of our outlets around campus, with some outlets even offering a 10% discount when you do!  

How do I put money onto my card?

You can top up your KentOne card online – it’s easy! Simply create a KentOne account to get started. Once you’ve logged in, you can top up your card, view your balance and track your account activity. Just check out the steps below to get started!

 

 

 

 

 

I don’t have a KentOne card. How can I get one?

Staff will be given a KentOne card by your school/department administrator, prior to your first day. If you do not have a KentOne card it can be requested online (you will need to obtain authorisation from your department). Students will receive their KentOne card when they arrive on campus.

Check out our KentOne card pages online or our FAQs for more information

Catering Feedback Survey

Woman eating a burger

Catering would like to hear about your experience of dining at their outlets on the Canterbury campus.

The short survey, which asks questions about value for money, customer service and food/drink quality, gives you a chance to provide feedback after each visit.

Customers who leave feedback can enter a monthly prize draw to win a £20 catering voucher to spend on campus, and each month presents a new opportunity to enter! The feedback received will help the catering team maintain and improve their services and the customer experience.

The participating catering outlets are: Bag It, Create, Dolche Vita, Gulbenkian Café, Hut 8, K-Bar, Mungo’s, Origins, Rutherford Dining Hall, Sibson Café, Sports Café and The Street Kitchen.

Have you visited one of our catering outlets recently? Take the survey today!

Black Friday & Cyber Monday Deals

Black Friday – notoriously one of the biggest shopping events of the year – is nearly upon us. In the UK, it is estimated that a total of £9.42 billion will be spent over the course of the Black Friday weekend.

It’s followed by Cyber Monday, which began in 2005 by the US National Retail Federation as a day solely for online deals. However, as online shopping becomes more and more popular, Black Friday and Cyber Monday have since blurred together, making Thanksgiving weekend somewhat of a shopping (and saving) frenzy.

Black Friday is always the day after Thanksgiving. So, this year, it’ll be on Friday 26 November, with Cyber Monday happening just after the weekend on Monday 29 November.

This year, K-Bar and Hut 8 will be a gold mine of special offers! You’ll be able to enjoy ALL their regular deals. ALL. DAY. LONG!

On Black Friday you’ll be able to enjoy these deals both in person (at the till) and on the Order up! app. Whereas on Cyber Monday, you’ll only be able to enjoy these deals on the Order Up! app.

Cocktails at K-Bar

Here’s a breakdown of what’s on offer this year…

BLACK FRIDAY & CYBER MONDAY DEALS

K-Bar

• 2 cocktail pitchers for £12
• 2 cocktails for £8
• 2 mocktails for £5
• VK for £2
• Pint of Carling for £2
• Free drink with any pizza (Includes draught beer, bottled beer, draught cider, bottled cider, VK, wine 175ml glass, hot drinks, and soft drinks. Excludes spirits, cocktails, mocktails, and smoothies)
• Add a soft drink to your toastie for £1 (Includes draught soft drinks, hot drinks, and fruit juice. Excludes bottled soft drinks)

Hut 8

• Chicken Fillet Wrap meal £5
• Halloumi Wrap meal £5
• Any 2 pizzas £10
• Any salad meal £5
• The Classic Cheese meal £5
• The Vegan Sandwich meal £5
• Falafel Wrap meal £5

Don’t forget to download the Order Up! app in preparation for Black Friday and Cyber Monday. Available on both the App Store and Google Play. Simply search ‘Order Up! Kent’.

Vegan Shepherd’s Pie

Vegan Shepherd's Pie

Are you in need of more #KentWellbeingIdeas to get you through lockdown? Well, how about this rich, hearty vegan shepherd’s pie, topped with fluffy sweet potato and herby breadcrumbs?

Not only is this pie veg-packed and delicious, but it’s also full of plant-based protein thanks to the lentils and beans. Legumes are an excellent source of complex carbohydrates and dietary fibre, they’re also full of B vitamins and many other important vitamins and minerals.

For this recipe you’re going to need two very large saucepans and one large oven-proof casserole dish (it serves a lot of people!) – it’s a great dish to cook and share with your housemates. Alternatively, you can cook it for yourself and store any leftovers in the freezer for up to 2 months.

Vegan Shepherd’s Pie

Serves: 8

Ingredients:

• 600g Maris Piper potatoes, cut into rough 3cm chunks
• 600g sweet potatoes, cut into rough 3cm, chunks
• 40g dairy-free margarine
• 4 tbsp olive oil
• 1 onion, finely chopped
• 2 carrots, finely chopped
• 2 sticks of celery, finely chopped
• 3 cloves of garlic, minced
• 1 tsp ground coriander
• ½ a bunch of fresh thyme, leaves stripped from tthe stalks
• 350g mushrooms (button or chestnut work well)
• 2 tablespoons balsamic vinegar (optional)
• vegan red wine (optional)
• 100ml vegetable stock
• 1 x 400g tin of lentils
• 1 x 400g tin of flageolet beans (or chickpeas)
• 1 tsp marmite
• 2 sprigs of fresh rosemary, stalks removed and leaves roughly chopped
• 30 g fresh breadcrumbs

Recipe:

1. Prepare the onion, carrot, celery, mushrooms, and potatoes and have them ready in front of you – it will make cooking much easier.
2. Preheat the oven to 200°C/180°C fan.
3. Bring a large saucepan of water to the boil (large enough to fit 1.2kg of potatoes). Add the Maris Piper potatoes and boil for about 15 minutes or until tender, adding the sweet potatoes after 5 minutes.
4. Drain and leave to steam dry, then return to the pan (off the heat) with the margarine and a pinch of salt and pepper. Mash until smooth, then set aside.
5. In a large saucepan, heat the olive oil over a medium-high heat until hot. Add the onion, carrot, celery, and garlic. Cook for 10 minutes, or until soft, stirring regularly.
6. Add the chopped mushrooms, ground coriander, thyme leaves and balsamic vinegar (if using) to the pan and cook for another 10 minutes.
7. Add a splash of wine (roughly 120ml, if using), turn up the heat, and allow to bubble for a few minutes.
8. Add the stock, lentils, flageolet beans (juice and all) and marmite, and allow to bubble for 10 minutes, or until slightly thickened and reduced. You might want to add extra stock if you didn’t add the wine.
9. Season to taste, then transfer to a baking dish (roughly 25cm x 30cm).
10. Spread the mash potato over the top, scuffing it up with the back of a fork.
11. Sprinkle the breadcrumbs and chopped rosemary over the mash, then place in the hot oven for around 10 minutes, or until piping hot through.
12. Place under the grill for a further 2 to 3 minutes, or until golden.

Top tip: You can make fresh breadcrumbs using toast or very stale bread. Simply grate the dry bread using a cheese grater or put in a plastic bag and bash with a rolling pin. Just remember to let the bread fully cool if you’re using toast.

Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?

And finally, don’t forget the Student Support and Wellbeing team are on hand to support you if you’re experiencing distress arising from psychological, emotional or mental health issues. Visit their website for more information and advice. Alternatively, follow @UniKentSSW on Twitter, Instagram and Facebook for bitesize guidance and information to help you keep calm during lockdown.

Vegan Greek-Style Aubergine Stew

Vegan Greek-Style Aubergine Stew

We’re back with another tasty wellbeing idea to get you through lockdown. This time we have a recipe for a delicious veg-packed aubergine stew. Topped with a dollop of vegan yogurt and served with some crusty bread, this stew makes a healthy and nutritious vegan meal – perfect for Veganuary!

This is one of those glorious recipes that gets better with time, so if you have any leftover, stick it in the fridge and enjoy for lunch the next day. You can serve this dish with rice or couscous, but it also goes well with a hunk of crusty bread to soak up the sauce.

Vegan Greek-Style Aubergine Stew

Serves: 4

Ingredients:

• 1 large aubergine (roughly 350g), cut into 1.5cm cubes
• salt
• 2 tbsp olive oil
• ½ onion, finely chopped
• ½ green bell pepper, finely chopped
• 1 small carrot, finely chopped
• 3 large garlic cloves, minced
• 1 bay leaf (optional)
• 1 tsp paprika
• ½ tsp ground coriander
• ½ tsp dried oregano
• ½ tsp cinnamon
• ¼ tsp turmeric
• ¼ black pepper
• 2 x 400g can chopped tomatoes
• 400g can chickpeas (reserve the canning liquid)
• flat leaf parsley to serve (optional)
• vegan yogurt to serve (optional)
• crusty bread to serve (optional)

Recipe:

1. Prepare all the ingredients and have them ready in front of you – again, it always makes cooking much easier.
2. Preheat the oven to 200 degrees C / 180 degrees C (fan).
3. Place the aubergine cubes in a colander (or large sieve) over a large bowl or directly over the sink, and sprinkle generously with salt. Set aside for 30 minutes and allow the aubergine to “sweat out” any bitterness. Rinse with water and pat dry.
4. In a large oven-proof casserole dish or stock pot, heat the olive oil over a medium-high heat until hot. Add the onions, peppers, and chopped carrot. Cook for 5 minutes, stirring regularly.
5. Add the garlic, bay leaf (if using), spices, and a dash of salt. Cook for another minute, stirring until fragrant.
6. Now add the aubergine, chopped tomatoes, chickpeas, and reserved chickpea liquid. Stir to combine.
7. Bring to a rolling boil for 10 minutes. Stir often. Remove from the heat, cover with a lid (or some foil) and transfer to the oven.
8. Cook in the oven for 45 minutes until the aubergine is fully cooked through to very tender. (While the aubergine is cooking, be sure to check on it once or twice to see if it needs more liquid. If so, remove from the oven briefly and stir in about 100ml of water at a time.) If you feel the stew is too wet, leave it uncovered in the oven for a little longer.
9. When the aubergine is ready, remove it from the oven and garnish with some freshly chopped parsley (optional).
10. Serve it hot with a side of vegan yogurt, or vegan tzatziki, and some bread (again, optional).

Top tip: This dish would go exceptionally well with couscous or rice. You could also use the left-over bell pepper for crudites with hummus.

Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?

And finally, don’t forget the Student Support and Wellbeing team are on hand to support you if you’re experiencing distress arising from psychological, emotional or mental health issues. Visit their website for more information and advice. Alternatively, follow @UniKentSSW on Twitter, Instagram and Facebook for bitesize guidance and information to help you keep calm during lockdown.

Vegan Spanish Paella

Vegan Spanish Paella

Lockdown can be a time of uncertainty, isolation, and boredom; but it can also be an opportunity to have fun, experiment, and practice self-care. It’s important to get involved in activities that help boost your mood and make you feel good.

This January, we’re teaming up with Student Support and Wellbeing to provide you with some tasty #KentWellbeingIdeas. We’ll be bringing you some delicious vegan recipes to get you through lockdown and Veganuary.

Cooking can have a great impact on your wellbeing. The actual act of making sustenance for yourself and taking the time to feed your body is significant. It not only nourishes you, but it sends yourself a message that you are important. If you’re cooking good food for yourself, cooking can be very nourishing to yourself, and that’s very important!

Now, before we anger some Spaniards, this dish is not an authentic paella. Instead, it’s an easy, healthy, budget-friendly version of the popular rice dish – no big paella pans, no expensive saffron, and no fiddly seafood. This dish is not only suitable for vegans but, if you use gluten free stock, it’s gluten free too!

Vegan Spanish Paella

Serves: 4

Ingredients:
• 1 tbsp of olive oil
• 1 onion, chopped
• 1 red pepper, chopped into roughly 1.5cm squares
• 2 garlic cloves, finely chopped or crushed
• 1 tsp turmeric
• 1 tbsp smoked paprika
• 2 tsps dried marjoram
• 200g arborio (risotto) rice
• 850ml vegetable stock
• 125g frozen peas
• Salt and pepper to season

Recipe:
1. Prepare all the ingredients and have them ready in front of you – it always makes cooking much easier.
2. Heat the olive oil in a large non-stick frying pan over a medium heat. When quite hot, sauté the onion and peppers for about 5 minutes until softened.
3. Add the garlic and cook for 1 minute. Keep moving the ingredients around the pan so the garlic doesn’t stick and burn.
4. Add the spices, marjoram and rice. Cook for 1 minute. Again, keep moving the ingredients around the pan so the spices don’t stick and burn.
5. Pour in all the stock and bring to the boil, stirring well. It will look very wet, but don’t worry – risotto rice absorbs a lot of liquid. Add seasoning to taste and then turn the heat down to a simmer. Cover and cook gently for about 15 minutes. Halfway through cooking, stir of shake the pan only once.
6. Add the frozen peas and return to cook for another 3 minutes.
7. Allow to stand, covered and off the heat, for 5 minutes.
8. Dish up and serve with lemon wedges, a sprinkle of flat leaf parsley, and some crusty bread if desired.

Top tip: For an extra hit of protein, why not add some vegan “chicken” pieces, or some slices of vegan “chorizo”.

Did you have a go at this recipe? If yes, high five! Well done you! Why not share your attempt on Instagram and tag us @unikentfood?

And finally, if you’re finding these uncertain times particularly challenging, please know that you are not alone and there are people to help you. The Student Support and Wellbeing team are on hand to support students with mental health issues, long term or temporary disabilities, and specific learning difficulties. Visit the Student Support and Wellbeing homepage for more information and advice. Alternatively, follow @UniKentSSW on Twitter, Instagram and Facebook for bitesize guidance and information to help you keep calm during lockdown.