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.