To celebrate our Anniversaries, Chef Carl Tipler offers diners a unique culinary journey through the ages with dishes reminiscent of the 1880s, 1910s and puddings from the ‘30s, ‘60s and ‘80s.
Starting with a wood pigeon, celeriac and apple rosti, poached blackberries and sloe gin jelly, Chef Tipler will then entertain diners with an incredible mushroom duxcelle stuffed beef olive slow cooked in red wine with roasted carrots, parsnips and smoked bacon and cabbage potato cake before offering a delicious trio of puddings – little old lady lemon pound cake, peach puffs and black forest gateau – to round off the evening.
Carl Tipler joined St Hugh’s in 2004 as Chef de Partie before being promoted to sous chef in 2006 and then to Head Chef in 2015. He has cooked for guests such as Aung San Suu Kyi and the 2014 China Centre Gala Dinner as well as the ‘Alice in Wonderland’ Tea in 2015.
Tickets priced at £50, numbers are limited so please book early by visiting www.st-hughs.ox.ac.uk/events/festival-dinner/ to confirm your booking.