Formal Hall Menu Lent Term Week 9

Feast Night Formal Hall

Monday 8th March

Brie en Croute

Fig relish and balsamic glaze

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Roast Beef and Yorkshire Pudding

Dauphinoise potatoes, caramelised red cabbage and jus

(V) Ricotta and Spinach Ravioli

Sauce vierge and Parmesan cheese

-0-

Vanilla Panna Cotta

With raspberries and raspberry coulis

-0-

Dessert Fruit and Petit Fours

Students Supporting Street Kids Fundraising Formal Hall 04/03

Students Supporting Street Kids (SSSK) aims to raise awareness about the issues affecting street children, and to raise money for projects that work with and for children in difficult circumstances. Thursday's dinner was for a great cause- raising money for the Street Child World Cup, which is taking place in March in South Africa, ahead of the Football World Cup.

Last Night's Formal Hall 03/03

Legend has it that King Louis XVI of France requested Brie as his last meal. Faced with the impending loss of his head, Louis still managed to cling onto his good taste in fromage.

Last Night's formal Hall 02/03

Somewhere, in the back of my mind, I must have had some degree of reservation when choosing chilled tomato soup as an amuse bouche, it's not exactly summer now, is it? However, as Tuesday's menu is testament to the fact, I chose it anyway.

Last Night's Formal Hall 01/03

Tradition says that the Tarte Tatin was first created by accident at the Hotel Tatin in Lamotte-Beuvron, France in 1898. The hotel was run by two sisters, Stéphanie and Caroline Tatin. There are conflicting stories concerning the tart's origin, but the predominant one is that Stéphanie Tatin, who did most of the cooking, was overworked one day.

Friday's Formal Hall and The Beauty of British Food

Most people say that beauty is only skin deep, and I agree, to a certain extent. Food for example can be very beautiful to look at, but taste dreadful; too much or not enough seasoning can make all the difference. Other times, food might look drab and grey, but when you take a mouthful, the taste is sublime.