For those about to dine tonight, something to look forward to!

Every year in June we celebrate Degree Day and say goodbye to our graduating students. This very special event includes a quick lunch in college before heading out to the Senate House.

Last Night's Formal Hall 19/02

It's Saturday morning and I'm at work in my office at Pembroke. Today we are hosting The Master's Society Lunch which is quite a big event. So, my son is at home playing on the Wii instead of at football practice and considering how cold it is it's properly the best place for him;-)

Onto last night. The tradition of serving fish instead of meat on a Friday harks back to the time of Jesus and the tradition of fasting during Lent.

Formal Hall Menu Lent Term week 7

The Connoisseur Norman Rockwell
1962

Feast Night Formal Hall

Monday 22nd February

Sun-dried Tomato, Goats Cheese, and Rocket Verrine

With warm Focaccia bread

-0-

Pork Tenderloin wrapped in Parma Ham

Cassoulet of white beans, sautéed potatoes, and pesto cream sauce

(V) Dhal Curry with Rice

-0-

Lemon Semifreddo

With passion fruit dressing

-0-

Dessert Fruit and Petit Fours

Last Night's Formal and BA Dinner 18/02

Last night's Formal and BA dinners started off with a Verrine of Mediterranean Prawn salad. The recipe came from the now legendary Franck Pontais and his beautifully illustrated tome Terrines and Verrines.

Last Night's Formal Hall 17/02

Last night's Formal Hall began with Tarte Fine of Aubergines and Mushrooms with crisp sorrel and Parmesan. The base for this starter is layers of filo pastry and fresh tyme that is gently baked until crisp.