Univ’s Hall and menu have been transformed twice in recent weeks for Formals.

The first was a Halloween Formal for which the Chefs prepared a creative menu, and the Front of House team did a great job of dressing the Hall for the occasion. The second event celebrated Diwali with a vegetarian menu and another transformation of the Hall for the evening.

For Halloween, our Chefs prepared “Witches broth, crunchy frogs brains, spawn & blood” (roasted purple carrot soup with crispy peas, roasted pumpkin seeds, parsley cream & sago), roasted werewolf flesh, bat blood mash, witches allotment vegetables, pureed spider sauce (roasted rump of venison, beetroot mashed potato, butternut squash, heritage carrots, French beans, celeriac & tomato jus) and roasted jack o lantern, gizzards, bat blood mash, witches allotment vegetables, pureed spider sauce (baked round courgette, mixed bean, red pepper & feta, beetroot mashed potato, butternut squash, heritage carrots, French beans, celeriac & tomato jus). Following up with crunchy cockroach pie, bleeding eyeball & blood, ghoulish cream & crunchy blood blisters (pecan pie, vanilla chantilly, blood orange coulis & pomegranate).

Our Diwali vegetarian menu consisted of roasted parsnip and coconut soup, toasted cumin and spiced oil, saffron roasted round courgette, curry mixed grains, peppers, broad beans and tomato, coconut red lentil dahl and green beans, and spiced oil. With chocolate, coconut and mandarin tart, and saffron chantilly and mango coulis to follow.

Our thanks to all those who joined us for these special evenings and to our amazing Chefs, Front of House staff and colleagues across College who worked so hard to make this all possible.

Published: 14 November 2023

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