Formal Halls

On most Wednesdays and Fridays a formal dinner is served. Bookings are administered by the Catering Department ( and can be made via the College website: setting-up-your-upay-account

Wednesday Formal Halls usually take place in the Richard King Room for a maximum of 30 guests; on Fridays they are held in the Dining Hall for a maximum of 120 guests. Pre-dinner drinks are provided in the Old Library (or Common Room for larger dinners) from 7.00pm with dinner at 7.30pm.

In addition to yourself, you are permitted to book places for up to three guests using the online booking system (except on especially busy evenings such as Burns Night or the Christmas Formal Halls, when only one guest is permitted); however if you wish to bring additional guests, owing to family or special guests visiting, please apply to the Catering Manager for permission.

To comply with the College’s licensing regulations the full names of all guests must be completed in the online booking system. Any dietary requirements should also be added to your online booking – the Kitchens work from this list and it is the member’s responsibility to ensure the booking has been made correctly. Please note that you cannot bring your own wine to Formal Halls. Wine must be purchased through the College Upay chilli account at the time of booking.

You may cancel your booking until 2pm on Tuesday for Wednesday Formal Halls and until 2pm on Thursday for Friday Formal Halls. After that time your payment will not normally be refunded, however if you do need to cancel your booking at short notice please phone or email the Domestic Bursar’s Secretary to check if there is a waiting list.

Pre and post-dinner drinks can be purchased on the night.


Special Dinners

Student Member

Other Student

Non-Student Guest

Formal Hall £13.00 £19.50 £25.00
Guest Night [Note 1] £37.50 £42.00 £45.00

Christmas Dinner and Burn's Night

£22.00 £30.00 £34.80

1. Inclusive of all drinks

**As we are now VAT registered, VAT is applied on all alcohol and non-student guests**

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