Residential conferences

Residential conference facilities are available during the University vacations. The exact dates vary from year to year, but the periods will normally be as follows: 
 

• Mid-December - early January
• Mid-March - mid-April
• Late June to the end of September

Non-residential meetings

We welcome both single and multi-day non-residential meetings throughout the year.

Functions and Dinners

The College has a reputation for outstanding cuisine and excellent service and welcomes day and evening functions throughout the year and dinner dances during vacations.

Charges

We operate a Fair Pricing Policy which ensures that we will quote you the best possible rate at the time of your initial enquiry taking account of your expectations and requirements.

Residential (24 hours) Delegate Package

Accommodation in single bedroom 
Buffet style full English breakfast 
Lunch - buffet style 
Dinner - buffet style, or waitress served. 
Refreshments – three servings of tea/coffee with option additional treats 
Hire of plenary meeting room and syndicate rooms as required 
Use of a fully equipped Conference Office 
Projection facilities in meeting rooms with services of an experienced AV technician 
Designated member of our conference staff to liaise with you over all your requirements

Day (8hrs) Delegate Package

Tea / Coffee on arrival 
Optional refreshments on arrival 
Morning coffee and optional additional treats 
Lunch - buffet style 
Afternoon tea and optional additional treats 
Hire of plenary meeting room and syndicate rooms as required 
Use of a fully equipped Conference Office 
Projection facilities in meeting rooms with services of an experienced AV technician 
Designated member of our conference staff to liaise with you over all your requirements

Function and Conference Dinners

3 or more course waitress served or buffet style dinner selected from our menu planner or from pre-set menus which include wines to complement the dishes 
Printed menu cards 
Fresh flower arrangements 
Fresh roll and butter 
Fresh seasonal vegetables with main courses 
Coffee and after-dinner mints 
Bottled mineral water 
Microphone system in the Dining Hall