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Cripps Hall 50th Anniversary Reunion 2023

19 June 2023 By webadmin

Join us on Saturday 2nd September 2023 for the 2023 Cripps Hall Reunion.

Current and former students with their guests are welcomed back to Cripps Hall for a weekend of events including a formal black tie dinner in the splendour of the Dining Room. The event includes a drinks reception and opportunity to meet and network with alumni from many generations.

For those wishing to re-live the full student experience, accommodation is also available in Hall.  This can be pre-booked with your event booking.

Sunday 3rd September will see the traditional early birds tennis tournament on the Annex tennis courts.  The Cripps Hall Trust and Association will also host its annual AGM.

Whether you can join us for the weekend or just Saturday’s Formal Dinner, please take the opportunity.  Due to changes in the operation of the University and the Association, this may be your last opportunity to partake in an event of this nature as a different format is being carefully considered for future events which will see them move from Cripps Hall to the University’s Centralised Conference Facilities.

Booking Form (Please download and complete):

Provisional Programme:

Saturday, 2nd September 2023.

2 p.m. onward Campus Tours.

From 3 p.m. Check-in to accommodation, at the Hall office, (tbc).

3:30 to 5 p.m. Registration in the Edward Cripps Room.

6 p.m. Drinks Reception in the Library.

7 p.m. till late Formal Dinner (Black Tie)

Sunday, 3rd September 2023.

8 a.m. ‘ Early Birds’ tennis at the Annexe, (please indicate if you wish to play).

8 till 10:00 Breakfast in the Dining Hall.

10:00 Check-out from accommodation.

10:30 Combined AGM of Cripps Hall Association and The Cripps Hall Trust, followed by open discussion. (all welcome).

By 2 p.m. Farewells and Home.

Notes:

  1. The Association will be responsible for bookings and will need to commit to minimum numbers for accommodation and formal dinner in advance.

  2. Please endeavour to make your booking and pay as soon as possible and in any event by 15th July.

  3. All payments will be dealt with by the Cripps Hall Trust, the Association’s parent body. See booking form for details.

  4. The above timings are provisional and will be up-dated nearer the event if necessary.

  5. Please complete and return the enclosed booking form to the address shown.

  6. The B & B rate of £67.00 pp is based on a single study bedroom with en-suite bathroom facilities, full English breakfast, complimentary car-parking and Wi-fi.

  7. There is an option to book ‘shared bathroom’ accommodation in the ‘new blocks’ for the same price pp. Please indicate your preference on the booking form.

  8. The pre-dinner drinks reception in the Library will be sponsored by the Association’s parent body, The Cripps Hall Trust.

  9. The Dinner price of £50.00, for a 3-course meal with tea/coffee, includes an allocation of still ‘house’ wines equivalent to 2 medium glasses pp.

  10. Please confirm starter, main and dessert menu choices, and numbers thereof, on your booking form.

  11. We anticipate there will be an opportunity to purchase additional wine at the dinner.

  12. We hope to have a professional photographer present at the evening events. The intention is that dinner attendees will able to order photographs on the night.

Dinner Menu:

Please choose one starter, main course, and dessert for all guests with a vegetarian alternative where applicable. All three courses will be plated for service.

STARTERS

  • Toasted goats cheese, basil salad with sun-dried tomato dressing (v)
  • Poached pear with melon and ginger sauce
  • Smoked chicken and melon medley
  • Warm plum tomato and parmesan tart (v)
  • Seared mackerel fillet, with beetroot & crème fraiche

All served with bread rolls and butter

MAINS

  • Lamb shank with rosemary jus
  • Roasted sirloin of beef
  • Fillet of sea bass ‘au pistou’
  • Roasted duck breast
  • Barbecued miso poussin with lemon, garlic and chilli dip
  • Oven baked sea bass
  • Aubergine cannelloni with wild mushroom and basil (v)
  • Chargrilled asparagus risotto with chive pesto (v)
  • Roast vegetable wellington with red pepper coulis (v)

All main courses are served with a selection of seasonal vegetable and potatoes

DESSERTS

  • Warm Bakewell tart with Devon clotted cream
  • Crème brulee served with homemade shortbread fingers
  • Warm chocolate brownie with cream
  • A selection of British and continental cheese served with water biscuits, grapes, and celery
  • Apple Tarte Tatin with crème anglaise & ice cream

Tea and coffee