Peterhouse Trumpington Street

Cambridge CB2 1RD

Menus and wine list

October 2014 – December 2015

Please consider the environment and help save paper – this document consisists of 16 pages

Peterhouse is the oldest of the Cambridge Colleges, founded in 1284, located within easy walking distance of the City centre. The dining areas (Hall, Combination Room, Henry Cavendish Room and Upper Hall) are all located off Old Court in the heart of the College. Hall The dining hall at Peterhouse was completed in 1290 and, in continuous use by Fellows and students for over 700 years, is the oldest collegiate building in Cambridge, making it a unique venue for all occasions. While the structure is medieval, the interior was redesigned in the late 19th century, with dark panelling and Masters’ portraits, a minstrel’s gallery and William Morris stained glass, stencilling and tiles combining to create a dramatic back-drop for grand dinners. We ask for a minimum number of 60 people for lunch or dinner in the Hall, and can seat up to 110 people. Combination Room This is a fully panelled room, with stained glass by Burne-Jones and Morris tiles framing the open fireplaces. Adjoining the Hall and Fellows’ Garden, the Combination Room is available only by special permission of the Fellows for the most exclusive dinners and champagne receptions. We ask for a minimum number of 20 people for dinner in the Combination Room, and can seat up to 60 people. There is a £250 facility fee for use of the Combination Room. Henry Cavendish Room This panelled Georgian room, beautifully furnished with antiques, was formerly part of a Fellow’s ‘set’ and is named after Henry Cavendish, a Petrean scientist credited with having discovered hydrogen and calculated the mass of the Earth in the 18th century. It provides an intimate and stylish setting for small lunches and dinners. We ask for a minimum number of 8 people for lunch or dinner in the Henry Cavendish Room, and can seat up to 16 people. Upper Hall The Upper Hall is an attractive, part-panelled room which overlooks Old Court to one side and the Deer Park to the other. This flexible space lends itself to dinners, lunches, buffets and drinks receptions for smaller groups. We ask for a minimum number of 20 people for lunch or dinner in the Upper Hall, and can seat up to 46 people.

Full details including the history of Peterhouse, the facilities available and photographs of each

dining room can be found on our website, via the following link: http://www.peterhouse-conferences.co.uk/

Menus

Please select the same menu for the entire group with the exception of special dietary meals

Included within the cost per head are linen napkins, menu cards, silver plate cutlery, candlesticks

and candles, filtered water, warm bread rolls and butter,

Fair-trade coffee and infusions and after dinner chocolates

Three courses: £38.00 + VAT Four courses: £42.00 + VAT

Soup

Spiced seasonal squash Shallot bhaji, mint and lime raita and pumpkin seeds

Vegetarian, can be adapted for a gluten and dairy intolerant diet

Oxtail and roasted onion broth Onion jam dumpling, chervil, horseradish and parsley pistou

Spinach Poached quails egg, nutmeg croûte and black pepper crème fraîche

Vegetarian, can be adapted for a gluten and dairy intolerant diet

Smoked salmon chowder Leek noodles, smoked salmon crisp and chives

Can be adapted for a gluten intolerant diet

Parsnip and apple Parmesan and Nigella seed gougère, toasted cumin and parsnip crisps

Vegetarian, can be adapted for a gluten and dairy intolerant diet

Gazpacho Bocconcini and basil salad, lemon oil and cucumber salsa

Vegetarian, can be adapted for a dairy and gluten intolerant diet

Celeriac Venison sausage roll, wholegrain mustard cream and smoked paprika

Can be adapted for a gluten intolerant diet

Cauliflower Turmeric, ginger, lemon and hazelnut dukkah

Vegetarian, can be adapted for a gluten and dairy intolerant diet

Chilled beetroot Caraway straw, horseradish mascarpone and mint oil

Vegetarian, can be adapted for a gluten and dairy intolerant diet

Starter

Cured pigeon

Toasted hazelnuts, blackcurrants, citrus purée, pea shoots Very low gluten and dairy free

Shropshire blue panna cotta Beetroot purée, baby herbs, Melba toast

Can be adapted for a gluten intolerant diet

Potted pigs cheeks Petits pois custard, roquette, char-grilled sourdough

Can be adapted for a gluten intolerant diet

Salmon and tiger prawn tartare Pickled cucumber, micro cress, dill dressing, baby gem

Very low gluten

Twice baked haddock soufflé Spinach, Ogleshield, Dijon, watercress, char-grilled artichokes

Duck confit pastilla Filo, red onion chutney, dates, pistachio, spiced pear jus

Can be adapted for a dairy intolerant diet

Raw vegetable salad Root vegetables, broccoli and cauliflower with

Sultanas, hummus, sundried tomatoes, agave dressing and black olive tapenade Vegan, very low gluten and dairy free

Mackerel ceviche Coconut, coriander, shaved radish, horseradish

Very low gluten and dairy free

Camembert salad Deep fried camembert, mixed leaf salad, apple, toasted walnuts, cranberry dressing

Vegetarian

Lamb Carpaccio Shaved Old Winchester, radicchio, balsamic

Very low gluten

Tomato tart tatin Smoked tomato dressing, herb salad

Vegetarian and dairy free

Fish

Many of these dishes can also be served as a main course

Trio of salmon

Salmon and dill rillette, sesame crusted salmon, salmon in Kombu, miso caramel Very low gluten

Roasted cod Worcestershire sauce butter, wilted greens, sea herbs

Very low gluten, can be adapted for a dairy intolerant diet

Baked red mullet Chorizo and chickpea stew, parsley and oregano oil

Tiger prawn kedgeree salad Quails egg, spiced mayonnaise, toasted almonds

Very low gluten

Smoked pollock Scotch egg Aioli, watercress, caper dressing

Stuffed baby squid Wild rice and feta filling, lemon oil, tomato and basil salad

Very low gluten

Crab salad Petits pois, cucumber, sugar-cured lemon

Very low gluten

Seabass Wild mushroom, wasabi, five spice, ginger and spring onion

Very low gluten and dairy free

Lobster macaroni Grana padano and panko crumb, fresh lime

Main

Poached corn-fed chicken

Chicken mousse, balsamic vegetables, quince and petits pois risotto Very low gluten

Poussin en croûte

Filo, creamed leeks, roasted garlic with capsicum parmentier potatoes and glazed vegetables

Guinea fowl Pan-fried breast, slow-cooked leg in cabbage, triple-cooked chips and roasted vegetables

Very low gluten and dairy free

Beer-brined guinea fowl

Chicken sausage, sauté new potatoes, seasonal vegetables, crispy sage and chicken jus Dairy free

Griddled duck

Cherry compote, celeriac remoulade, crushed potato cake and seasonal greens Very low gluten

Pot-roast pigeon

Wild mushroom, Port and butterbean braise, beetroot Dauphinoise and artichoke purée Very low gluten

Stuffed quail

Wild rice, chicken livers, almonds and grapes, Sauternes syrup, steamed leaves and root vegetable braise Very low gluten

Braised pheasant

Caramelised shallots, gallette potato, root vegetables, vegetable crisps, bread sauce and game jus

Loin of lamb Polenta crust, celeriac cream, wilted greens, Anna potato and fresh mint sauce

Rack of lamb

Rosemary, honey and Dijon glaze, crushed pistachio, fine ratatouille, spinach potato and fine beans Very low gluten, can be adapted for a dairy intolerant diet

Rump of lamb

Petit pois and baby gem, maple carrots, Boulengère potato and fennel cream Very low gluten

Belly of pork

Sultana ragu, pancetta-pressed potato, seasonal vegetables and pork broth Very low gluten

Beef Wellington

Chestnut mushroom, crêpe, shallots with peas and beans and fondant potato

Fillet of beef Thyme and wholegrain mustard crust, horseradish gremolata, seasonal vegetables and Dauphinoise potato

Very low gluten

Loin of venison

Venison faggot, balsamic beetroot, green beans, fondant potato and dark chocolate jus

Pan-fried venison leg steak Swede purée, sauté potatoes, slow-braised cabbage with apples, blackcurrants and mead

Very low gluten

Alterative main courses

Squash and chick pea falafel

Caramelised squash, pomegranate, chilli jam and roasted pepper hummus Vegan, can be adapted for a gluten intolerant diet

Two lentil Makhani dal

Char-grilled cumin flatbread, lemongrass yogurt, coriander and chaat masala Vegetarian, can be adapted for a gluten intolerant diet

Risotto

Wild mushrooms, crispy feta, truffle oil and slow-roast pepper sauce Vegetarian, very low gluten

Frittata

Slow-roasted peppers, artichokes, ricotta, tarragon and sundried tomato tapenade Vegetarian, very low gluten

Pan-fried celeriac gnocchi

Watercress cream, watercress pesto and virgin olive oil Vegetarian

Pastilla

Filo, red onion jam, puy lentils, pine nuts, date purée, honey and round lettuce Vegetarian, can be adapted for a dairy intolerant diet

Crispy tofu

Vegetable noodles, wakame, hoisin dressing, sesame seeds and cashews Vegan, very low gluten

Halloumi Wellington

Chestnut mushroom, crêpe, onion jam, spinach with red wine jus Vegetarian

Cannellini bean ragu

Red wine, sundried tomatoes, basil pistou and garlic ciabatta Vegetarian, can be adapted for a gluten and dairy intolerant diet

Lentil scotch egg

Duck egg, pickled cauliflower with vodka ketchup and baby leaves Vegetarian

Dessert

Lemon posset

Orange shortbread, lime syrup, grapefruit jelly Can be adapted for vegetarians

Summer pudding

Macerated vanilla strawberries, clotted cream, raspberry sorbet Vegetarian, can be adapted for a gluten and dairy intolerant diet

Salted caramel tart

Chocolate macaroon, praline cream Vegetarian

Rhubarb and custard

Ginger-poached rhubarb and crème Anglaise with a rum and almond crust, and vanilla ice cream with ginger crumb

Vegetarian

Chocolate and espresso fondant

White chocolate sauce and chocolate ice cream Vegetarian

Trio of desserts

Apple tart tatin, quince mousse, pear crumble with double cream

Char-grilled pineapple Chilli, lemon grass and bay marinade with coconut crumb, mango sorbet and passion fruit dressing

Vegan

Rum and raisin brûleé Dark chocolate Florentine

Vegetarian, can be adapted for a gluten intolerant diet

Dark chocolate torte

Oranges in Cointreau with toasted almonds and white chocolate sauce Vegetarian

Passion fruit parfait

Mango Carpaccio, chilli syrup and raspberry biscuit Vegetarian and very low gluten

Almond and marmalade pudding

Brioche, marzipan, marmalade, honey and crème Anglaise Vegetarian

Cranberry and vanilla blancmange

Cranberry jelly, pomegranate, crushed pistachio and citrus tuile Can be adapted for a gluten intolerant diet

Savoury

Canapé Lucifer

Streaky bacon, date, mango, almond, cayenne Can be adapted for a gluten intolerant diet

Canapé Windsor

Wholegrain mustard, smoked ham, cream, Can be adapted for a gluten intolerant diet

Gorgonzola gougére

Choux, chives, peach chutney Vegetarian

Quince and goats’ cheese tart Membrillo and smoked paprika

Vegetarian

After dinner

Cheese and College Port For an additional £6.95 + VAT per person you could add to your menu a selection of English

and Continental cheese with biscuits and grapes, together with a glass of College Port

Cheese platter Available for a cost of £40 + VAT per platter for eight people; a selection of English and

Continental cheese with biscuits and grapes

Fruit bowl and roast salted almonds Available for a cost of £22.00 + VAT per bowl for eight people; a selection of seasonal whole

fruits and home-roasted salted almonds

Wine list October 2014 – December 2015

Prices shown are inclusive of VAT at 20%. If your event is VAT exempt this exemption does not include alcoholic drinks

WHITE WINE

1. Santa Alicia Chardonnay, Central Valley, Chile (Peterhouse label white)

£13.95

Appealing fresh, fruity medium dry white with rich flavours and a clean pleasant finish. Reliable house white from one of Chile’s best-known producers.

2. Domaine de Mus Viognier, Vins de Pays d`Oc 2013 £14.50

A brilliant pale gold colour with green shades. On the nose, intense notes of white flowers and fresh fruit (pineapple, peach, wild apricot). Well rounded with good acidity on the palate making for an elegant and refreshing white wine.

3. Pinot Grigio, Trefili Casa Vinicola Botter, Italy 2013 £15.95 A versatile and crisp dry white wine with good balanced acidity.

4. Le Tuffeau Sauvignon Blanc, Vins de Pays d`Oc 2013 £16.95 Intense yellow colour with a lively nose of white fruits and lemon. Selected from the sun drenched vinyards of Puicheric near Carcassone this wine has lovely dry and fresh finish.

5. Rioja Blanco Marqués de Cáceres, Spain 2013 £18.95

Hugely aromatic, with intense aromas of apples and pears against a light floral background. On the palate a freshness and vivacity comes through with an additional handful of lavish fruit.

6. Montes Limited Selection Sauvignon Blanc, Leyda Valley Chile 2013 £20.50

Displays mandarin, lemon and coriander on the nose. Crunchy, tangy style with fresh acidity and flinty minerality. Multi-dimensional with a long finish.

7. Trimbach Riesling, Alsace 2011 £20.95

A superb dry Riesling from an exceptional producer. Juicy, vibrant lime flavours with balanced acidity and fine minerality creating a truly classic wine.

8. Chablis Domaine Billaud-Simon 2011/13 £24.50

This traditional domain is all about capturing the essential minerality and purity of fruit.

ROSÉ WINE

9. Château Guiot Rosé, Costières de Nîmes 2013 £16.50

Salmon-pink in colour with finely perfumed aromas, this rich and creamily textured wine with refreshing acidity is perfect for summer days.

RED WINES

10. Santa Alicia Merlot, Central Valley, Chile (Peterhouse label red)

£13.95

Youthful and nicely rounded house red from Chile’s largest wine producer.

11. Apaltagua Gran Verano Carmenère, Chile 2012 £14.50 Satisfying flavours and excellent structure are apparent in this wine made from Carmenère, Chile’s signature grape variety.

12. Philippe de Rothschild Pinot Noir, Vins de Pays d`Oc 2012/13 £16.95

Delightfully vibrant and youthful Pinot Noir with attractive flavours of cherry and spice.

13. Kirkton Vale Shiraz Cabernet, South East Australia 2010 £17.95 A voluptuous mouthful of generous succulent fruit. Chewy blackcurrant flavours.

14. Domaine de Mus Malbec, Vins de Pays d`Oc 2013 £18.50 This Malbec from the Languedoc displays bags of ripe red fruits and spice with a hint of mocha on the palate. Good concentration with a creamy texture.

15. Camillo de Lellis, Biferno Riserva DOC, Molise, Italy 2009 £18.95

A mature, smooth and complex wine from an obscure Southern Italian wine region. Satisfying and powerful fruit flavours with a lovely velvety finish.

16. Château Méaume, Bordeaux Supérieur 2010 £18.95

A small British-owned estate close to St-Emilion and Pomerol, Ch Méaume has established a reputation for producing quality Bordeaux at very reasonable prices. The excellent 2010 is 80% Merlot, 10% Cabernet Sauvignon and 10% Cabernet Franc.

17. Côtes du Rhône Domaine Grand Nicolet 2012/13 £19.50

Spicy and full-flavoured wine made from a blend of Grenache and Syrah. Excellent with grilled meats.

18. Mercurey Rouge En Boussoy, Domaine Patrick Guillot 2012 £25.95

The Pinot Noir vines are planted on land which is rich in iron oxides – a classic location for Mercurey reds. The palate is medium-bodied with a rich, crunchy core of vibrant, wild strawberry and darker berry fruit flavours.

19. Château Fourcas-Dupré, Listrac- Médoc 2004 £28.00

A beautifully made wine from a classic Bordeaux vintage. Now drinking at its peak, this wine is refreshing with a lovely dry, savoury finish.

20. Crozes-Hermitage, Cuvée Gaby, Domaine du Colombier 2010

A beautifully balanced wine made from sixty year old Syrah vines. Deep intense and inky displaying aromatic dark fruit, blackberries and superb concentration.

£32.00

CHAMPAGNE AND SPARKLING WINE

21. Castillo Perelada Cava Brut Reserva, Spain NV £18.50 Top quality Cava favoured by many of Spain’s Michelin-starred restaurants. Blended from Macabeo, Parellada and Xarel-lo grapes to create an elegant fizz.

22. Prosecco Spumante Special Cuvée La Delfina, Italy NV £18.95

A light and refreshing Prosecco with elegant citrus flavours.

23. Bouvet Ladubay Brut, Saumur NV £22.95 This outstanding sparkling wine from Saumur in the central Loire valley is made in the same way as Champagne but from Chenin Blanc grapes.

24. Henri Giraud, Esprit de Giraud Brut, Champagne NV £45.00

A tiny champagne house with vineyards in Ay makes this excellent fizz from 70% pinot noir and 30% chardonnay grapes.

25. Bollinger Special Cuvée NV £62.00

Bollinger is made from first-run juice only, and the majority of vineyards used have Premier and Grand Cru status, resulting in full-bodied Champagne of great class. Delightful pale gold in colour, the mousse is light and persistent.

DESSERT WINE

26. Château Septy, Monbazillac (half bottle) 2010 £13.95 Wonderful aromas of marzipan, nuts and melon from botrytis Semillon grapes. Full-bodied and luscious, this wine is ideal by itself or as an accompaniment to desserts.

SHERRY

27. Peterhouse label Sherry (Medium or Dry), Spain £17.50

PORT

28. Peterhouse label Ruby Port, Portugal £19.25 29. Graham’s LBV Port 2008 £28.00

MISCELLANEOUS

Mineral water – litre £ 3.95 Orange juice – litre £ 4.45 Belvoir sparkling elderflower pressé – 750ml £ 4.30 Belvoir sparkling lemonade – 750ml £ 4.30 Shloer (lightly sparkling white or red grape juice) – 750ml £ 4.30 Canned soft drinks (Coke etc.) Peterhouse label ale – 500ml bottle

£ 1.00 £ 3.95

Bottled lager – 330ml bottle £ 3.30 Pimms – per glass £ 2.95 Mulled wine – per glass £ 2.95

In addition to this list we have an extensive cellar and can occasionally offer alternative wines of limited availability, if you would like advice on any other wines our Cellar Manager will be happy to help

Additional Items House wine package for £10.00 per person: 1 glass of Castillo Perelada Cava Brut Reserva or sparkling elderflower for your arrival drink 3 glasses of house white / red wine with your meal French wine package for £12.50 per person: 1 glass Bouvet Brut or sparkling elderflower for your arrival drink 1 glass of Le Tuffeau Sauvignon Blanc, Vins de Pays d`Oc 2013 with your starter 2 glasses Philippe de Rothschild Pinot Noir, Vins de Pays d`Oc 2012/13 with your main course Italian wine package for £12.25 per person: 1 glass of Prosecco or sparkling elderflower for your arrival drink 1 glass of Pinot Grigio, Trefili Casa Vinicola Botter, Italy 2013 with your starter 2 glasses of Camillo de Lellis, Biferno Riserva DOC, Molise, Italy 2009 with your main course

Sustainability and Environmental Policy

Peterhouse is committed to minimising the impact of its activities on the environment. The key points of our strategy to achieve this are:

o To source, promote and support local suppliers as much as possible for ingredients and product ranges; such as meat, fish, dairy, eggs and vegetables, and to ensure products come from a responsible and sustainable source and minimise the environmental impact for both production and distribution.

o To support the local community and where possible employ services of local trades.

o To minimise waste by evaluating procedures and ensuring they are as efficient as possible.

o To actively promote recycling both internally and amongst suppliers.

o To meet or exceed all environmental legislation that relates to the College.

Terms and Conditions and Booking Form

Please complete and return this form when confirming your booking

Introduction

(A) Peterhouse has created a wholly owned trading subsidiary (Peterhouse Conferences and Events Limited) to

manage its conference and events activity in order to ensure that Peterhouse only carries out activities which are

consistent with its charitable status. This should not result in any change to the quality or location of service to the

Client. However, this will mean that the default position will be that the Client will contract and deal with Peterhouse

Conferences and Events Limited rather than Peterhouse.

(B) However, if the Client is an ‘eligible body’ able to make the required declaration regarding the function it wishes

to hold, the Client may complete in full and return the attached VAT declaration (as discussed below), together with

the attached written request to Peterhouse. If the declaration is accepted, the booking will be with Peterhouse and a

VAT exempt invoice can be issued.

Terms and Conditions

In these Terms and Conditions “PCEL" shall mean Peterhouse Conferences and Events Limited (Company No.

9106185) of The Bursary, Peterhouse, Trumpington Street, Cambridge CB2 1RD. “M&FP” shall mean The Master

(or Keeper) and Fellows of Peterhouse in the University of Cambridge. Reference to "The College" (which shall also

be referred to as “we” and “our”) shall mean PCEL unless a fully completed VAT exemption form is returned and in

addition it is confirmed in advance to the client by M&FP that the contract shall be between the Client and M&FP. In

those cases (where the contract shall be between the Client and M&FP) "the College" shall mean M&FP. In these

Terms and Conditions “the Premises" shall mean Peterhouse, Trumpington Street, Cambridge CB2 1RD.

All bookings must be confirmed in writing by letter or email.

We ask for the following minimum numbers for lunch/dinner: Hall – 60 people, Combination Room – 20 people,

Upper Hall – 20 people and Henry Cavendish Room – 8 people.

The College reserves the right to make any reasonable alterations to the facilities booked. In the case of alternative

facilities being provided, the College will make every effort to meet the requirements of the client.

Organisers are asked to select the same menu for their entire group, except in the case of special dietary meals.

Preliminary details regarding menu and wine selections and other information relating to the booking must be

indicated in writing, preferably in the letter of confirmation. The letter of confirmation should, where possible, reach

the Catering Manager or Conference Co-ordinator three weeks prior to the date of the booking.

The prices quoted in this document are applicable for the period stated on the header page. Prices are reviewed

annually, and it is the client’s responsibility to ensure that they have the most current price list.

Final numbers and full details of special dietary requirements must be confirmed to the Catering Manager seven days

prior to the date of the booking. The final invoice will be based on the numbers submitted at this stage.

College policy prohibits clients from providing any externally prepared or purchased food or drinks into any dining

or meeting areas of the College. The only exception to this is for celebratory cakes from an approved commercial

supplier, which may only be served if the supplier provides a full ingredient list, highlighting allergens present in the

product.

Dinners may commence at 19:30 or 20:00, with pre-dinner drinks at 19:00 or 19:30. Charges may apply if overtime

is incurred by staff preparing and serving outside these times. Guests are required to vacate the Premises by 23:00.

The Premises are entirely non-smoking; this includes all internal and external areas.

Because of the close proximity of the Premises to residential areas, it is regretted that amplified music or discos will

not be permitted. The College is happy, however, to allow guests to arrange for string quartets and the like to

complement their event.

Formal table plans and seating cards are the responsibility of the function organiser. The Catering Manager will be

pleased to supply the organiser with a pro-forma table plan for the relevant dining room. The Catering Manager will

require a copy of any table plan three working days prior to the date of the booking.

Please be aware that none of our dining rooms have integral PA systems; if you feel that your event will require the

use of a PA system please ask either the Catering Manager or the Conference Co-ordinator about availability and the

additional cost of hiring a suitable PA system.

It may be possible for lunch and dinner functions to hire the use of the College silver (candlesticks and table

decorations). If you think that this would be suitable for your event please feel free to talk to the Catering Manager.

The College makes every endeavour to identify and exclude ingredients which have the potential to cause allergic

reactions to those with food allergies, and whilst every effort is made to instruct our food production staff on the

severity of food allergies there is, however, always a risk of contamination. Customers concerned with food allergies

should be aware of this risk. The College cannot assume liability for adverse reactions to food consumed, or food

items one may come into contact with, while eating in the Premises. Those with food allergies are encouraged to

contact the Catering Manager for additional information and advice.

Whilst every effort will be made to supply the ingredients for each dish as published it may be necessary in

exceptional circumstances to substitute an ingredient for another as similar as possible.

Unless expressly stated otherwise, all prices exclude VAT and the client must pay VAT in addition to all other

applicable fees. If the client considers that the provision of goods and / or services pursuant to this contract ought to

be exempt from VAT (on the basis of Group 6 of Schedule 9 of the Value Added Tax Act 1994), the client must

complete the attached VAT exemption form (setting out the basis for the application of that VAT exemption) and

send it to the College for review as soon as possible and, in any event, no later than 10 days prior to the date of the

booking.

Payment terms are 30 days net after the date of the invoice. Overdue invoices will be charged interest at the rate of

4% per month.

Matthew Speller Anne Gifford

Catering Manager Conference Co-ordinator

Peterhouse Peterhouse

Cambridge CB2 1RD Cambridge CB2 1RD

mcs47@cam.ac.uk jag26@cam.ac.uk

Tel. 01223 338206 Tel. 01223 338205

DINING BOOKING FORM Client information Company/organisation

Organiser’s name

Contact name (in attendance on the day if different from above)

Invoicing name and address

Purchase Order number (if applicable)

Telephone number

Email address

Date of event

Name of event

Room (s) booked

Time of pre-event drinks

Time of event

Approximate number of guests (final numbers must be confirmed five working days prior to the date of the event)

Other details

Would you like signage from the entrance of the College?

If yes, signage to read

Optional (if completed form is attached)

Please mark clearly the following box if you have completed application for VAT exemption

(Because the provision of goods and / or services pursuant to this contract are eligible for exemption from VAT (on the basis

of Group 6 of Schedule 9 of the Value Added Tax Act 1994)

I confirm that I have read and understood the booking terms and conditions

Signed

Date