We began last night's Formal Hall with a watercress and potato soup, garnished with Crème fraiche and chives. Watercress and other cabbage greens are among the most highly nutritious vegetables. They provide an excellent source of vitamins B6, C, manganese, and carotenes. The base of the soup is leek and potato, with the pureed watercress added at the last minute (this is to retain it's great colour and flavour).
Last night, forty students and fellows were treated to the 2nd of our vegetarian Feast Night Formal Halls. Overseen by our very own vegetarian chef Sara, the kitchen produced what can only be described as a wonderfully creative and exciting menu!