Friday, 7 November 2014


Feast Night Formal Hall
Monday 10th November 2014

Burnt Aubergine Soup
With toasted cumin yoghurt


Sour Apple Sorbet


Ras el Hanout Roasted Rump of Lamb
Fragrant couscous and spiced onion and olive sauce

(V) Ras el Hanout Roasted Paneer Steak
Fragrant couscous and spiced onion and olive sauce


Semolina, Coconut and Marmalade Cake
With lime crème fraîche

Feast Night Formal Hall
Tuesday 11th November 2014

Grilled South Coast Mackerel
With green olive, celery and raisin salsa

(V) Three Onion, Goat’s Cheese and Marjoram Tart
With smoked beetroot and winter leaf salad

Five Spice Roasted Suffolk Pork Belly
Apple and sweet potato mash, roasted shallots and coriander salsa verde

(V) Winter Squash, Butterbean and Pembroke Rosemary Cassoulet
Cambridge Blue gougers, apple and sweet potato mash

Egg Custard Tart
With Pembroke mulled wine sorbet and poached plums

Cheese and Biscuits

Feast Night Formal Hall
Wednesday 12th November 2014

Salad of Smoked Salmon, Shaved Mooli and Fennel
With Asian dressing

(V) Salad of Shaved Mooli, Fennel and Radish
With Asian dressing and smoked tofu

Oven-Roasted Curried Coley
Wild rice pilaf, green beans and spicy tomato ketchup

(V) Spiced Polenta
Wild rice pilaf, green beans and spicy tomato ketchup

Pear and Star Anise Bread and Butter Pudding
With caramel custard

Dessert and Petit Four

Formal Hall
Thursday 13th November 2014

 Stilton and Parsnip Soup
With bacon crumb

(V) Stilton and Parsnip Soup
With crunchy garlic croutons

Honey Roasted Pork Chop
Braised red cabbage, mashed potatoes and piccalilli

(V) Butternut Squash Risotto
Marinated feta cheese

Winter Fruit Spiced Cranachan

Formal Hall
Friday 14th November 2014

 Salmon and Asparagus Terrine
With dill crème fraîche and dressed leaves

(V) Roasted Vegetable and Goats Cheese Terrine
With basil oil

Rump Steak au Poivre with Peppercorn Sauce
Chateau potatoes, steamed spinach and blistered cherry tomatoes

(V) Vegetable and Mushroom Filo Parcel with Peppercorn Sauce
Chateau Potatoes, steamed spinach and blistered cherry tomatoes

Autumn Eton Mess

Formal Hall
Saturday 15th November 2014

Butternut Squash Soup
With toasted pumpkin seeds

Pan-Roasted Cod with Crispy Pancetta
Lemon new potatoes, savoy cabbage and samphire

(V) Crispy Sesame Toasted Tofu
With lemon new potatoes and steamed greens

Chocolate Torte
Choc-mint ice cream

Formal Hall
Sunday 16th November 2014

 Marinated Mackerel
With saffron aioli

(V) Marinated and Grilled Halloumi
With herb dressing

Roast Chicken Supreme
Traditional roast dinner accompaniments

(V) Lentil Loaf
Traditional roast dinner accompaniments

Sticky Toffee Pudding
With toffee sauce 

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