It is my absolute pleasure to invite you to our annual Past Presidents'; Dinner at Vincent's Club on Friday 10 th  May.

I very much hope you can join us for a memorable evening together as we share in our passion for Vincent's Club, celebrate the dark blue thread that connects us across the decades, and enjoy a pint of Pinky (or several)!

These past 12 months have been a true highlight of my many years at Oxford, and it has been a privilege to have served our great Club as President. I do hope you will join me in giving my successor, and our new Club President, Daniel Bundred, a very warm welcome as he continues to lead us forward.

I found it very special to meet so many of you last year, hear your fond memories of Vincent's, and engage with your collective knowledge of the Club. I'm sure my successor will readily welcome this advice again this year as he starts in his year as President.

I look forward to welcoming you back to Vincent&'s, and to the pleasure of your company in May, if not before.

Yours sincerely,

Matt

Matthew Williams
Vincent's Club President 2023-24
president@vincents.org

Drinks from 6.30pm for Dinner at 7.30pm

£45 per person

Cash Bar

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Starter

Seared scallops with crispy pancetta, and pea purée.

Or

Pea and Mint soup vibrant flavours of sweet peas and fresh mint, served alongside hearty rustic bread.

Main

Pork Belly served with tender sautéed green beans, crispy potato galette, and a rich red wine jus.

Or

Potato Gnocchi with Sun-Drenched Tomatoes, Tender Wilted Spinach, and Marinated Olives

Pudding

Peanut butter stack with vanilla ice cream and chocolate sauce layers of peanut butter goodness served with vanilla ice cream and chocolate sauce.

Or

Blackcurrant cheesecake served with lemon sorbet rich blackcurrant cheesecake served with

refreshing lemon sorbet.

To Finish

A selection of English cheese and a glass of port