Thursday, 9 October 2014


Graduate Matriculation Dinner
Monday 13th October

Crayfish popcorn with Seashore Salad and Crayfish sauce

(V) Chickpea Popcorn with salad and chilli sauce


Loin of Venison sous vide
Pear puree, roasted shallots, baby carrots, Anna potatoes, Port and vanilla jus

(V) Goats curd marrow bake


Pineapple Tarte Tatin
Coconut sorbet, chocolate sauce and pineapple crisp

Italian Feast Night Formal Hall
Tuesday 14th October

Pumpkin Soup
With sautéed wild mushrooms and parmesan shavings


Sicilian Lemon Sorbet


Pork Loin Wrapped in Parma Ham
With peperonata, fine beans and basil crushed new potatoes

(V) Aubergine Parmigiana
With toasted pinenuts and basil oil


Espresso Panna cotta
With candied oranges and chocolate jus

Feast Night Formal Hall
Wednesday 15th October

Pan-Fried Mackerel Fillet
With crab salad and dressed micro herbs 

(V) Sweetcorn, Five spice and Date Fritters
With tomato and avocado salsa


Garlic and Rosemary Marinated Rump of Lamb
Lentil cassoulet, green beans and sea salted parmentier potatoes

(V) Roasted Pepper, Black Olive and French Brie Tart
Black olive tapenade and aged balsamic reduction


Deconstructed Apple and Blackberry Crumble
With Orchard apple juice ice-cream

BA Dinner
Thursday 16th October

Squid and Chorizo Salad
With garlic and lemon dressing

(V) Chargrilled Halloumi Salad
With garlic and lemon dressing


Pan-fried Guinea Fowl Supreme
with redcurrant & Port reduction, creamy parsnip puree, pomme Anna & shallot jus

(V) Sweet Potato & Coconut Polenta with Asian Vegetable Fricassee


Poached Pear Tart
with pear puree & fair-trade Earl Grey tea ice-cream

Formal Hall
Saturday 17th October

Goat’s Cheese and Caramelised Onion Crostini


Roast Salmon with a Romesco Crust
On a bed of new potatoes with char-grilled vegetables

(V) Roasted Pepper Stuffed with Halloumi
On a bed of new potatoes with char-grilled vegetables


Lemon Drizzle Sponge
Vanilla scented mascarpone

Formal Hall
Sunday 18th October

Grilled Sardines
With paprika mayonnaise and pickled vegetables


Roast breast of Turkey
With French Beans, Carrots, Puree Potato and cranberry jus

(V) Confit of Tofu Steak  
With French Beans, Carrots, Puree Potato and cranberry jus


Sticky Toffee Pudding
Toffee sauce

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