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!)