Fitzwilliam College Formal Dining

Formal Dining

Enjoy a delicious meal in our spectacular Dining Hall. Our award-winning chefs take great pride in the creation and execution of their dishes. Join us for a three- or four-course lunch or dinner. Drinks receptions can be arranged beforehand in the College gardens to make a truly memorable occasion.

Take a look at our private dining rooms here.

Dining menu

We are proud of our reputation for excellent catering and fine dining. Our skilled chefs will help you choose (if required) and will prepare a meal to our high standards. Our friendly and professional service staff will ensure that your event is relaxed and enjoyable. We have several rooms to choose from to suit the size of your group.

Please choose one starter (and a vegetarian / vegan option if required), one main course with corresponding vegetarian option and one dessert for your group.

Private Dining Room Hire

(a surcharge of £395.00 may be applied to the Dining Hall during term time or where exclusive use is required)

White Linen Tablecloths and White Linen Napkins

Printed Menu Cards 1:3

Candles (with dinner)

Freshly brewed Fairtrade Coffee and After-Dinner Mint Chocolates

Flowers (price on request)
Printed Place Cards -  £0.59 each
Seating Plan - £35.00

Final numbers (and menu choices) for dinners/lunches are required 10 working days in advance. The final account is based upon this number unless it has been exceeded. Within the prices we have allowed for dinner to start up to 20:00 and finish by 23:00.
Dinners starting later than this might be subject to a surcharge.

We can organise a pre-dinner drinks reception in the College gardens (weather permitting), or in one of the Upper Halls (subject to availability).

All prices are subject to VAT at the current rate.

Please ask about allergen information (V - Suitable for Vegetarians, VG - Suitable for Vegans, GF - Gluten Friendly ((no Gluten containing
ingredients)). All dishes are prepared in a kitchen that uses all 14 of the reportable allergens.

Spring Pea Soup with Pulled Ham Hock and Mustard


Hot and Sour Soup with Udon Noodles


Tomato Soup with Basil Purée and Cream


Balsamic Roasted Tomato with Mozzarella & Pesto (V)


Breaded Pork Belly with Pea and Truffle Oil Purée


Local Asparagus, Fried Hens Egg and Truffle Crumb (V)


Beetroot Textures, Breaded Crotin & Macaron (V)


Warm Artichoke Mousse with Artichoke Textures (VG)


Pulled Chicken Thigh with Corn


Grilled Mackerel with Pickled Cucumber and Dill


Marinated Salmon with Dill Crème Fraiche


Herb-Seared Tuna with Scallion and Soy Dressing


Feta Cheese, Marinated Courgette with Cherry Tomato Jam (V)



Dishes available on request

Yoghurt Sorbet with Lemon Jelly


Watermelon Sorbet with Prosecco


Lemon Curd Sorbet with Blackberry Gel


Elderflower Sorbet with Apple


Baked Lamb Rump with Pickled Lemon and Roast Garlic Mash with Grilled Vegetable Salad and Herb Dressing

Pulled Celeriac with Lentils and Herbs with Picked Lemon and Roast Garlic Mash with Grilled Vegetable Salad and Herb Dressing (V)


Sliced Duck Breast with Sticky Red Cabbage cooked in a Redcurrant and Wine Liquor, Potato Terrine

Crispy Tofu with Sticky Red Cabbage cooked in Redcurrant and Wine Liquor, Potato Terrine (V)


Baked Chicken Breast with Spring Vegetable Arancini, Pea and Truffle Purée with Vegetable Ribbons

Artichoke and Bean Baklava with Spring Vegetable Arancini, Pea and Truffle Purée with Vegetable Ribbons (VG)


Pan-Fried Seabass with Belly Goujon, Grilled Crab Cake and Sautéed  Green Beans in a Saffron Cream

Lentil-filled Courgette with Pepper Goujon, Sweet Potato Cake and Sautéed  Green Beans (V)


Glazed Pork Belly with Spring Carrot Purée, Broccoli and Crushed New Season Potato

Filled Ramiro Pepper with Spring Carrot Purée, Broccoli and Crushed New Season Potato (V)


Pork Fillet with a Trio of Artichoke’s and Peas

Quorn Fillet with a Trio of Artichoke and Peas (V)


Beef Loin with Mushroom Cream, Roast Oyster Mushroom, Dauphinoise Potato, Wilted Spinach  with a Red Wine Jus

Wellington with Mushroom Cream, Roast Oyster Mushroom, Dauphinoise Potato, Wilted Spinach

with a Red Wine Jus (V)


Local Chicken Breast with Cauliflower Purée , Asparagus and a Herb and Lentil Dressing

Spinach, Sundried Tomato and Goats Cheese Rotolo with a Cauliflower Purée , Asparagus and a Herb and Lentil Dressing (V)


Pan-Fried Salmon with Potato Fondant, Glazed Fennel, Edamame Beans and Chive Cream

Fennel Scented Chickpea Pavé with Potato Fondant, Glazed Fennel, Edamame Beans and Chive Cream (V)


(Desserts can be made vegetarian or vegan on request)

Coconut  Pannacotta with Macerated Strawberries, Strawberry Consommé and Coconut Shavings


Pink Grapefruit & Passionfruit Tart with Passionfruit Gel, Citrus Salad and Meringue Kisses


Summer Pudding with Mixed Berry Coulis and Pimm's Sorbet


Lemon Cheesecake with Lemon Curd, Blueberries, Graham Cracker and Confit Zest


Chocolate Fondant with Raspberry Gel, Fresh Berry, Raspberry Sorbet and Chocolate Soil


Lemon Parfait with White Chocolate Mousse, Raspberry Gel and Fresh Raspberries


Macerated Tropical Fruit Salad with Passionfruit Sorbet


 Traditional Cheese Board

(Available as an extra course for a £7.45 supplement)
Traditional Cheeses served with a selection of Biscuits and Grapes

Speciality Cheese Board

(Available as an extra course for a £9.65 supplement)
Cheeses specially chosen by our Head Chef served with a selection of rustic breads, biscuits and fruit

Add a Glass of our House Ruby Port to a Cheese Course for £2.00pp


Freshly brewed Coffee and After-Dinner Mint Chocolates

Chocolate Truffles (with coffee) - £2.92pp

Dinner After 20:00 - £2.50 pp supplement

Please note that dinner will be served promptly at the chosen time. A late dinner surcharge will be levied if dinner guests arrive late.

Bar Opening - £75.00
(outside usual opening hours)

Bar Extension past 23:00 - £48.00 per hour (or part thereof)

Mobile Draught / Bottle Bar - £96.30

Wine List

All prices quoted are per bottle unless otherwise stated, and are subject to VAT at the current rate.

Prosecco Sant’Orsola Brut, Veneto, Italy, 11% - £25.15

Produced in the hills between Conegliano and Valdobbiadene in the Veneto region of north-east Italy. Made with Prosecco grapes, delicious, abundant, creamy fizz with delicately flavoured citrus note, including a twist of peel and a dry finish. This prosecco would accompany spicy nibbles, shellfish or prosciutto ham.

Autréau-Roualet Reserve Brut Champagne NV, France, 12.5% - £38.00

Made by the Autréau family dating back to the 1960’s, this is a blend of 33% Pinot Noir and 67% Pinot Meunier that has spent 18 months ageing prior to disgorgement. Classically Champagne in style, biscuity on the nose following on to a fine palate with stone fruit notes and a lingering brioche finish. A really lovely house Champagne.

The Guru Chenin Blanc, South Africa, 13.5% - £17.65

This South African chenin blanc from the Western Cape region is a refreshing, fragrant summer wine with notes of lychee and kiwi. It has a good balance of fruit and acidity on the mid-palate followed by a clean finish. This chenin blanc goes well with shellfish, spicy food, lean fish and mild and soft cheeses . (Vegan) Contains sulphites  

Apaltagua Reserva Chardonnay 2018, Casablanca Valley, Chile, 13.5% - £17.35

From the cooler Casablanca valley, this Apaltagua Reserva Chardonnay is a ripe, yet fresh and unoaked style. Apple and pear flavours, with subtle hints of passionfruit and pineapple, are round and mouth filling with a good freshness. Try this chardonnay with pork, rich fish dishes or poultry.  

Misty Cove Sauvignon Blanc 2019, Marlborough, New Zealand, 13.5% - £21.60

From the Misty Cove Estate, Sauvignon Blanc has an enticing nose displaying aromas of grapefruit, blackcurrant leaf, kiwi fruit, elderflower and lime zest that follow onto the palate joined by a racy acidity and a razor sharp mineral    finish. This goes very well with shellfish. A lovely dry and fairly light Sauvignon Blanc. (Vegan)      

Viognier, Domaine Durban 2018, Vaucluse, France, Rhône Valley, 13% - £24.50

This viognier is smooth, rounded and full of floral, aromatic fruit flavours. With lovely tropical fruit aromas and a    luscious palate of white stone fruit precede an elegant, dry finish. This Vaucluse Viognier is an obvious match for   canapés and freshwater fish dishes. Also try with spicy food.   


Vintages are subject to change

Echenor Malbec, Mendoza, Argentina, 14% - £15.85

This Argentinian Malbec is from the Mendoza region. It is a bold and dry red wine with many notes of blackberry and dark fruits, along with spicy notes and with oak and vanilla on the finish. This is a versatile red wine, easily drunk on its own but it also goes very well with a BBQ, beef, lamb, poultry and cheese. Contains sulphites

Apaltagua Reserva Carménère 2016, Colchagua, Chile, 14% - £17.25

This Apaltagua Reserva Carménère is an intense wine, wild purple in colour. From start to finish, the touches of    tobacco and red and black cherries intermingle, producing a great potency in the mouth. It possesses a generous body with smooth and welcoming tannins. The wine is well rounded with a juicy and lingering finish. Try this Carménère with venison or beef.

Fleurie - Domaine Bouronière 2018, Beaujolais, Gamay, France, 12.5% - £25.50

Light, juicy and packed with red fruit flavours of strawberry and cherry - classic Beaujolais. Like all red Beaujolais, Fleurie is made from the Gamay grape at its best grown on granite. In its youth it has attractive     raspberry, violet and cherry notes with subtle earthy granitic undertones – but with age it can develop wonderful farmyard notes and layers of complexity, not dissimilar to Pinot Noir. Try this with pork or soft cheeses.

Flores de Callejo, Ribero del Duero 2018, Spain, 14% - £27.30

Coming from Tempranillo grapes this wine is cherry red in colour. It has intense aromas with hints of wild, spicy red fruits. On the mouth it is intense with tones of cinnamon and a lingering finish. This wine works well with red meats, sausages, game, poultry and mature cheeses.


Vintages are subject to change

Pinot Grigio Rosé, Villa Garducci 2017, Veneto, Italy, 12% - £16.50

Light salmon pink in colour with a lovely blend of raspberry and stone fruit flavours. This fresh and versatile rosé wine, with its ripe flavours of peach and strawberry is an ideal partner for risotto, pasta, with meat or seafood.


Red Muscadel Rietvallei 2017, Robertson, South Africa, 16% - £25.05

This red dessert wine from Robertson, in the western cape of South Africa is a lush and very well balanced sweet fortified wine from the muscat grape. It has an intense raisiny sweetness and a rich flavour that lingers on the palate. A versatile dessert wine that would go very well with fruit based desserts as well as noble cheeses and rich chocolate!  

Château Pontac Loupiac 2015, France, 13% - £27.20

Château Pontac has great finesse in the mouth, well concentrated, lively and a fresh smooth creaminess. A nice nose of honey and a trail of yellow peach. With a fruity, soft palate, and the body slightly sweet and fruity, with notes of flowers and pollen. Perfect as an aperitif with some savoury biscuits, it will also accompany poultry, white meats, cheeses and fruit based desserts. 95% Semillon and 5% Sauvignon. 


Fitzwilliam Events Formal Dining

“Everything about the day was excellent – the staff, the arrangements, the food and the venue – thank you so much to all the Fitz staff for making it special!” Richard Saady