During term-time, The Vincent Rooms offer visitors the opportunity to see how today’s students are progressing, with a chance to meet and encourage the best of London’s talent at great value prices.
Eclectic flavours abound in The Brasserie’s elegant surroundings, with starters such as soft-shell crab with mango salsa preceding pan-fried sea bream on crab-and-chilli risotto, or an open lasagne of duck livers and wild mushrooms.
However, it is chef Auguste Escoffier’s foundations in cookery that the college prides itself on in The Escoffier Room, combining the principles of Auguste Escoffier with modern techniques and presentation.