We place great emphasis on high quality food and drinks service. Our executive chef, Michael Penny and his team take pride in producing a high standard of cuisine for a variety of events.
Our menus range from formal dining to canapés, self-service lunches and dinners to buffets. Using othe freshest ingredients we create healthy, well-balanced menus, using locally-sourced ingredients where possible.
The college has an extensive wine cellar that offers a good selection of wines carefully chosen for quality and value. You can view our wine lists on the menus page.
Thank you and the team for all your help and support with the Downing Graduation (1976) Reunion Dinner. We all had a great time throughout the weekend, with our various get-togethers and activities, and the dinner was the absolute highlight of the occasion. Personally I very much enjoyed the occasion and I have had positive feedback from everyone who was there. To quote from a letter that I subsequently received from one of the guests (Diana Williams), ‘….The accommodation was excellent within the superb setting of Downing College. The reception and dinner made for a truly memorable evening, and a very special time for everyone to meet up again. Steve (Williams) and I thoroughly enjoyed ourselves, as did everyone. The dinner was delicious, great service, such charming company, with flowing champagne and wine… I would be grateful if you would also pass on my thanks to Steph and her team. Throughout the dinner she liaised with me in an unobtrusive way and ensured that everything went smoothly and seamlessly. Thanks again to you, Eszter, Steph and the College team (including the Porters, who were most helpful). I am sure you can tell that we had a fantastic time at our reunion and even now I am still on something of a ‘high’ as a result. This would not have happened without your help, support, patience and sheer professionalism.Michael Mustoe Downing Graduation (1976) Reunion Dinner
We had some very good feedback from the attendees. Food was very good, everyone taken care of.Tara Thorneycroft University of Cambridge, Department of Engineering