This Christmas day booking site is specifically for Estranged and Care Experienced students. If you are not Estranged and Care Experienced student please do not use this site - Bookings for the same event can be made via the standard booking site at a cost of £25 (ex VAT). https://pay.durham.ac.uk/colleges-and-common-rooms/UNIC/christmas-day-lunch-2024
We are delighted this year to offer our Estranged and Care Experienced students a special opportunity to enjoy a complimentary Christmas Day lunch at Durham Castle. This unique celebration includes a drinks reception, followed by a festive hot and cold buffet served at your table, with mince pies and warm beverages to finish.
Bookings for the Christmas Day lunch are limited and available on a first-come, first-served basis. With complimentary tickets offered to Estranged and Care Experienced students.
Any unused allocation for EaCE students from Monday 25 November will be reallocated to general sale.
There is no dress code for this event.
There will be no fixed table plan for the Great Hall on Christmas Day. However, there will be an opportunity at a later date to reserve seats in the Great Hall should people wish to do so. Notification will be given when this becomes available.
Further questions can be directed to: university.catering@durham.ac.uk
Plan for the Day
· 10:15 am: Guest arrival.
· 10:40 am: Guests invited to sit at their tables.
· 10:50 am: Festive speech by host Professor Gillian Hampden-Thompson.
· 11:00 am: Buffet service.
· 12:30 pm: Guests vacate the Great Hall.
Christmas Day Menu
(Hot)
Butter-roasted turkey with cranberry stuffing
Honey and mustard-glazed chipolatas
Duck fat roast potatoes
Rich pan gravy
(Cold)
Loch Duart smoked salmon, with lemon and capers
Chicken liver and brandy parfait, onion chutney, melba toast
Brie and beetroot chutney tart
Mince pies and mulled wine
Vegetarian Menu
(Hot)
Butternut, kale, and apricot roast stottie with cranberry sauce
Plant-based pigs in blankets
Thyme-roasted potatoes
Cep and port gravy
(Cold)
Vegan sashimi salmon, with lemon and capers
Wild mushroom, tarragon, and brandy parfait, onion chutney, melba toast
Brie and beetroot chutney tart
Dessert
Mince pies, tea and coffee
