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Autumn/Winter menus now available

We are pleased to release our new Autumn and Winter menus for events and private dining. 

This new menu launches on the 1st October 2018 and features the delicious Maple glazed Dingley Dell pig’s cheek, pickled red cabbage bramley apple and fennel as a starter, Saddle of Denham estate venison as a main dish and Port poached Williams’s pear and frangipane tart, bitter chocolate ice cream and stem ginger sauce for dessert. You can download the full Jesus College AW Dining Pack 2018-19_1.pdf  or visit our Dining pages.

To make a booking please email Zoe, Rachel or Saskia in the Conference and Catering office or call us on +44 (0)1223 760524.

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