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Meals

Prices

The current price list is available in PDF format.

General

At Darwin you are billed only for the meals you eat in the College, whereas some other Colleges levy a "kitchen charge", then add an additional charge for each meal. This arrangement can only continue if Hall usage remains high, because meals are heavily subsidised by the College for members and their spouses; guests are charged at a higher rate of plus 30%; members are billed for meals on a monthly basis. Lunch and dinner are served every day of the week, except Sundays, for most of the year. Meal choices are indicated by completing a meal ticket form at the Servery and this form is used to calculate charges for billing to Members’ accounts (for security please put your account number on the form). Occasionally, tickets may be amended by Catering Staff to correct errors or omissions; if such action is necessary, Members will be informed accordingly. Graduate members may invite four guests to lunch or dinner, but no more without the prior permission of the Bursar or Executive Chef. Members are encouraged to make comments and suggestions on catering matters, either directly to the Executive Chef or through the Meals Committee. Please note that vegetarian meals are available and special medical dietary needs can be accommodated - please discuss your requirements with the Executive Chef.

Normal Hall Meals. Lunch and dinner are self-service cafeteria style where members can choose from a selection of main, vegetarian (not vegan) and salad meals. A weekly menu is displayed and charges are dependent on selection. Meal times are as follows:

Lunch		(Monday - Friday)		12.45 - 1.45 pm
		(Saturday)		12.45 - 1.30 pm
Dinner		(Monday, Tuesday & Thursday)		6.45 - 7.30 pm
		(Wednesday {when available})		6.45 - 7.15 pm
		(Saturday		6.45 - 7.15 pm

Formal Hall On Wednesdays and Fridays a formal dinner is served. Pre-dinner drinks are available from 7 pm with dinner at 7.30 pm. The College operates an online booking system which allows members to book places directly through the College web-site. The Bursar's Secretary and Executive Chef have administrative access to the system and managing bookings. Requests for cancellation have to be made to the Bursar's Secretary.

Dress for Formal Hall is jacket and tie (or cravat) and female members should dress appropriately; jeans and trainers are not acceptable and members and their guests who are inappropriately dressed may be refused entry to the Hall. Gowns should be worn and members are welcome to wear the gown of their former university.

It is the member's responsibility to ensure that the booking has been correctly made and that guests meet the College dress code. Guests are restricted to a maximum of two per member, with extra places being available by applying to the Bursar or Executive Chef. Members can reserve places by speaking to the College Butler between 7.00 pm and 7.20 pm on the evening of the dinner. Pre- and post-meal drinks should be signed for on the chits provided; wine taken with dinner will be recorded by the College staff; if you do not wish to take wine please notify your waiter at the time. Please note that you may not bring your own wine to formal dinners. The price of formal dinner is fixed and will be included, together with wine and drinks charges, on the monthly College bill.

Children having meals in Hall. Children may be brought into Hall, subject to the following:

1. Children 14 years and over may be brought into Hall for formal meals.
2. Children of any age may be brought to informal meals. A high chair is available.
3. Only the children of present members of Darwin are eligible.
4. Parents and guardians are responsible for children's behaviour.

If smaller portions are served, half normal rates will be charged, but no special meals can be provided. The only public room available to children before or after a meal is the Common Room.

Guest Nights. Guest Nights, which are open to all members of the College, are held each term. Male members wear dinner jackets or suits, and all members wear gowns. A notice is circulated three weeks beforehand.

Wine. Wines for private consumption may be purchased from the College cellar at little above wholesale rates. Further details can be obtained from the Assistant Butler.

Kitchen Holiday Periods. The kitchens will be CLOSED during the following periods:

• from 2.00 p.m. 18 December 2010 to 8.30 a.m. 4 January 2011
• from 8.00 p.m. 11 April 2011 to 8.30 a.m. 26 April 2011

The College Kitchens will operate a reduced menu, lunch only service from Monday 25 July 2011 to Saturday 17 September 2011.