Monday, 18 October 2010

Saturday's Formal Hall Dinner 16/10

Friday and Saturday were very busy days in the kitchen, with our chefs working flat out to deliver some wonderful meals. Both the William Pitt Seminar Dinner on Friday, and the Matthew Wren Society Lunch on Saturday required a great deal of time, planning and preparation. Neither were our wonderful front-of-house staff spared any rest, with both events requiring the best wine, China, silver and College cutlery.
So, onto Saturday night and Formal Hall. Our chefs, sweeping aside their feelings of fatigue with copious amounts of Red Bull, proceeded to cook a lovely starter of pea and coconut veloute with coconut foam. This recipe is from Essence, by David Everitt-Matthias, one of our favourite cookbooks.
 To follow, we served free-range chicken with sweet potato puree and a compote of tomato, red pepper and basil. My apologies for the lack of carbohydrates, on reflection the dish could have benefited from a little more substance!
 Looking to make amends for the smallish main course, our chefs served a lovely sweet of Chocolate Cylinder filled with milk chocolate mousse, and accompanied by white chocolate ice cream, coffee bean custard and a chocolate spear. This looked like one fantastic sweet, and we plan to roll this out again later in term.
Bon Appetite!


  1. I was initially somewhat dubious of the incredibly green starter, but it turned out to be one of the nicest dishes I've ever had in a formal hall