Wikipedia describes Gazpacho as, 'a cold Spanish tomato-based raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its refreshing qualities.'
Last night's Formal Hall featured three dishes from Made in Great Britain by Aiden Byrne. Aiden Byrne was the youngest chef ever to win a Michelin Star (at age 22), and has worked under a number of top chefs. More recently, Aiden represented the North West in the BBC's Great British Menu.
Sunday's Formal Hall began with a soup (I know, it was 27C and we served a hot soup; but who can predict the weather?!!), albeit a spring vegetable soup with prawn dumplings. Later this week, we will be serving chilled soups on three different occasions.
On Friday evening, we held a Parlour dinner for Fellows and their guests, we tend to host this event twice each term. This special event is held on high table and features a four-course menu follwed by dessert and cheese (similar to the Feast Night dinner that students enjoy three times a week!)