Last night we hosted two big events, the first being the leavers party hosted by The Master and Lady Dearlove in the Master's Lodge; this is an annual event held to wish farewell to our graduating students. The second big event, the first Formal dinner for the summer school students from California, was held is our historic Hall.
As a starter, we served tempura battered monkfish with chicory, apple and mango salsa. Tempura batter is very, very light in texture, perfect for the warm weather and the even warmer Hall! 
Next up we served a rump of lamb, cooked sous vide to 57C for 4 hours. The long, low temperature cooking results in very tender medium-rare lamb, similar to a duck confit. With the main-course we served a pea puree.
Followed by wilted lettuce,
The sous vide lamb,
lamb jus and Anna potatoes,
and finished with a mint foam.
To celebrate the first day of Wimbledon we served strawberry sorbet with fresh strawberries, melon soup and compressed watermelon!
Bon Appetite!
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