SCR Calendar

CALENDAR FOR 2012/13

Monday 14th January: Epiphany Term begins

Thursday 24th January: COLLEGE MEETING of the S.C.R. in Common Room, after dinner

Tuesday 5th February: GUEST NIGHT at High Table, 6.30 for 7.00, lounge suit, gown

Saturday 2nd March: GUEST NIGHT in State Rooms, 7.00 for 7.30, dinner jacket or lounge suit

Monday 4th March – Sunday 10th March: COLLEGE ARTS WEEK (provisional date)

Thursday 7th March: COLLEGE FEAST in Hall, 6.15 for 7.00, dinner jacket or lounge suit, gown; NO GUESTS. Book on line by Thursday 1^st March: wine at table to be signed for

Friday 15th March: Epiphany Term ends

Monday 22nd April: Easter Term begins

Thursday 9th May: COLLEGE MEETING of the S.C.R. in Common Room, after dinner

Saturday 4th May: GUEST NIGHT in State Rooms, 7.00 for 7.30, dinner jacket or lounge suit

Tuesday 11th June: GUEST NIGHT at High Table, 6.30 for 7.00, lounge suit, gown

Friday 14th June: COLLEGE LUNCHEON in the Master’s Garden (weather permitting), 1.00. Book on line by Friday 8th June: drinks and bottles of wine may be purchased from the Undercroft bar

Friday 21st June: SUMMER BUFFET in Hall, 7.15 for 7.45, blazer or jacket, and tie

Friday 21st June: Easter Term ends

Friday 13^th September – Sunday 15^th September: COLLEGE REUNION

Michaelmas Term 2013: (Induction Week: 30th September) Monday 7th October – Friday 13th December

MEALS

Notes. Meals during Term are self-service. Non-formal meals are taken through the Servery.

Dinner on Tuesdays and Thursdays is formal and gowns are worn. We foregather in the S.C.R. from c. 6.30 p.m., where members with guests are invited to introduce their guests to the senior member of the College present, who leads into Hall and presides at table. On Tuesdays in Term members of the M.C.R. are entitled to dine at High Table. On Thursdays in Term a special meal is served at High Table and a higher charge applies.

Bookings for meals should be made through the S.C.R. on-line system (http://www.dur.ac.uk/castle.scr/members/) before 10.30 a.m. on the day of the meal (10.30 a.m. on Monday for Tuesday dinner in Term, 10.30 a.m. on Wednesday for Thursday dinner in Term; it will be possible to sign out between 10.30 a.m. Wednesday and 10.30 a.m. Thursday, but in that case the meal may be charged for). If you need to make or change your booking and do not have access to the internet, please contact the Bursar’s Secretary (at the weekend, the Porters).

Thursday Night Menus

25th April

Crab & Prawn tian with lemon crème fraiche

 And a tomato & coriander dressing

Asparagus tart with tomato & coriander dressing (v)

****

Rump of lamb with black olive and chive mash, spring greens,

Port and rosemary sauce

Pea & courgette risotto with a free range poached egg (v)

****

Dark Chocolate and salted caramel cheesecake

2nd May

Warmed goats cheese with a herb brioche crumb

Served with a beetroot and new potato salad, mustard dressing 

****

Honey glazed duck breast, celeriac puree, fondant potato, red wine sauce. 

Mediterranean Vegetable wellington with a tomato truffle butter sauce. (v)

****

Spiced plum crumble tart with vanilla ice cream

9th May

Chicken and baby leek terrine with vegetables a la grecque

Wild mushroom and tarragon soup with garlic and herb snippets (v)

 ****

Pan fired salmon supreme with sauté spinach, gremolata potatoes and a butter sauce.

Vegetarian option

Carrot, cardamom and leek potato cake with a with sorrel sauce

****

Fruits of the forest delice with crème anglaise

16th May

Jerusalem artichoke volute with mature cheese beignets (v)

****

Honey glazed Fillet of pork wrapped in pancetta, sage mash, roasted fennel and cider sauce

****

Broad bean, asparagus and spinach pie with confit young vegetables

****

Raspberry and brulee tart with crème fraiche sorbet

23 May

Ceviche of salmon with vine baby tomato and asparagus salad

Roquefort, spinach and beetroot tart with herb salad (v)

****

House smoked fillet of beef with wild mushroom gratin, cauliflower puree, and duck fat roasted potatoes.

Mezzaluna pasta filled with pumpkin & wild mushroom, roasted tomato & basil sauce (v)

****

Sticky toffee pudding with butterscotch sauce and vanilla ice cream

30th May

Smoked haddock & spring onion fishcakes with watercress and tar tare sauce

Vegetable and cannellini bean fritter with mustard seed crème fraiche (v)

****

Oven roasted chicken supreme, char grilled baby leek, caramelised shallots and a red wine jus. 

Vegetable filo parcel with a port wine sauce (v)

****

Truffle chocolate torte with balsamic strawberries

6th June

starter

****

Peppered loin of cod with pea puree and garlic and herb sauce

****

Vegetarian option

Roasted vegetable lasagne with rocket pesto

13th June

Vine Tomato, red onion marmalade & basil tart with dressed salad 

****

Pan fried chicken supreme with butter bean, chorizo & tomato broth

Vegetarian option

Mezzaluna pasta filled with pumpkin & wild mushroom, roasted tomato & basil sauce

****

Vanilla pannacotta with poached soft fruits

 

Guest Night Menus

4th May

Confit duck leg terrine with plum chutney and baby vegetable salad

Roasted tomato and red pepper soup with goats cheese tortellini (v)

****

Pan seared loch duart salmon with gremolata crushed potatoes, deep fried monkfish cheek and salsa Verdi

Risotto of Porcini and Garden Herbs with poached Lanchester duck egg (v)

****

Chocolate tart with poached pear and elderflower ice cream

11th June

Herb crumbed elsdon goat’s cheese with beetroot ceviche, kohlrabi salad and balsamic reduction

****

Pan fried fillet steak with wild mushroom gratin, sauté kale and truffle mash

Char grilled vegetable cannelloni, ricotta glaze, and basil pesto and peasant tullie (v)

****

Lemon cream tart with sloe gin sorbet

 

SCR FACILITIES

S.C.R. ON LINE: The S.C.R. on-line system (http://www.dur.ac.uk/castle.scr/members/) should be used to book meals, and to update membership details. (If your email address is registered here, you will receive regular news and reminders about S.C.R. events.) If you cannot access the system, please contact the Bursar’s Secretary.

COMMON ROOM: Coffee, tea and hot chocolate are always available, along with a range of newspapers and periodicals. Alcoholic drinks and mixers can be found in the drinks cabinet and the fridge. Please sign for these on the sheets provided. It is always possible to arrange for special drinks, canapés &c. to be served for small gatherings in the S.C.R. Contact the Accommodation Co-ordinator, Wendy Chambers, if you would like to discuss this.

FELLOWS’ GARDEN: During the summer, the Garden may be used by members for bowls or croquet: the key can be signed out from the Porter’s Lodge.

STUDENT FACILITIES: Facilities available to S.C.R. members include the Undercroft Bar and (in Bailey Court) the snooker room and the launderette.

THE CHAPEL: Details of services and other Chapel events can be found at http://www.dur.ac.uk/castle.chapel/ or by contacting the Chaplain.

GUEST ROOMS

Rooms, including the Bishop’s and Chaplain’s Suites, are booked with the Accommodation Co-ordinator, Wendy Chambers. Rooms are available at reduced rates for the personal guests of S.C.R. members only (and not, for example, for Departmental guests). Please contact Mrs Chambers for further details.

Members with guests staying in College and taking meals at High Table are personally responsible for introducing them into the Common Room before their first main meal.

For security reasons members are asked to enquire at the Porters’ Lodge in advance of visits to show guests around the Castle, and to bear in mind that some members may not be known to the Porter on duty. Both student and commercial events may mean that members cannot enter some parts of College.

SCR CONTACTS