Latest News

Downing College Telephone Campaign 2016
Written by Liam Asman on 14th October 2015 | Read More

FREE accommodation in College during the Easter vacation 2016. That's just one of the benefits of being involved in Downing's 2016 Telephone Campaign which will run from 2 April - 17 April. Work in the campaign and you will be provided with excellent training, obtain transferable skills to put on your CV, work in a fun and likely environment, receive great pay, and have the chance to give something back.

Apply: ONLINE at

Or for more information, please contact Donna Thomas, Development Manager on: 01223 762060 / This email address is being protected from spambots. You need JavaScript enabled to view it.

Downing Weekend Brunch Menu
Written by Liam Asman on 9th October 2015 | Read More

Formal Menu WC 18 May
Written by Liam Asman on 20th May 2015 | Read More

Wednesday 20th

Starter - Chicory, Shaved Fennel & Orange Salad with Blue Cheese Crumb

Main - Grilled breast of chicken, Garlic mousseline, Char grilled tender stem with Pearl onion jus

Dessert - Thai infused panna cotta, Coconut meringue, Spiced pineapple carpaccio and palm sugar

Friday 22nd

Starter - Asparagus salad with balsamic glaze and a medley of tomato

Main - Caramelised red onion and Game sausage with colcannon mash, chorizo chutney and a Sage jus

Dessert - Creme de Cassis delice with a berry compote

Sunday 24th

Starter - French onion soup with Gruyere croute

Main - Roast Leg of Lamb with mint sauce, polenta roasted potatoes and Panache of vegetables

Dessert - Pear and pecan crumble with clotted cream


Formal Menu - WC 27th April
Written by Liam Asman on 27th April 2015 | Read More

Formal Hall menus - week commencing 27th April 2015


Wednesday 29th

Starter - Smoked haddock welsh rarebit tart, spring onion, cherry tomato salad

Main - Pan seared flat iron steak, pomme frites, halloumi and tomato chutney stuffed portobello mushroom

Dessert - Chocolate orange tart with blood orange sorbet


Friday 1st

Starter - Crunchy new season salad

Main - Breast of cornfed chicken, garlic potato puree, honey roast carrots, sage jus

Dessert - Crème de cassis delice with champagne sorbet


Sunday 3rd

Starter - Mixed seafood cocktail

Main - Roast beef, Yorkshire pudding

Dessert - Two tone chocolate fondant with strawberry icecream




Lunch 12:30pm - 1:30pm (Mon-Fri)

Dinner 6:00pm-6:45pm (Everyday)

Brunch 11:30am - 12:30pm (Sat)
11:45am - 12:45pm (Sun)

Butterfield Cafe 8:00am - 5:00pm (Mon-Fri)
10:00am - 2:00pm (Sat)

Formal Hall Wed/Fri/Sun Seated by 7:30pm

College Bar 8:00pm - 11:30pm

Keith's Cafe 3:30pm (Thurs)