Dining

College House is known for its high-quality meals.

The College has a large kitchen staff and an unmatched reputation for the variety and quality of the meals provided. Salads and fruits are available with all meals and considerable effort is made to cater for vegetarian and special dietary requirements.

Three meals are provided daily. There is a wide variety of choice at breakfast, with an extended brunch available at the weekend. There are two lunch sittings weekdays to cater for differing lecture timetables and students unable to return during the day can make a packed lunch at breakfast. Formal dinners are held Mondays to Thursdays during term. Informal dinners are held on other nights. Special arrangements are made for students attending late lectures and sports practices. Suppers are put on in the Dining Hall during the examination period.

The Dining Hall follows the English model with long tables and wooden benches. Students wear academic gowns to formal dinners and are invited to dine at High Table with the Principal and other guests several times a year. Formal dinners are served on crested crockery with a choice of three mains, including a vegetarian option. They are often enlivened by guest speakers and student musicians. During the winter terms formal dining is often by candlelight.

There are several feast dinners during the course of the year. These include the annual Robbie Burns Dinner and a Mid-Winter Christmas Dinner. The Dining Hall is transformed for each of the feast dinners and there are speeches, toasts and performances by the College’s choir, student bands, and other musicians.

The Dining Hall is central to the College’s life as a community. Meals are of restaurant-standard and are witness to much camaraderie, friendship and laughter.