Jesus College are pleased to release their new Autumn and Winter menus for events and private dining. 

The new menu launched on the 1st October 2018 and features the delicious Maple glazed Dingley Dell pig’s cheek, pickled red cabbage bramley apple and fennel as a starter, Saddle of Denham estate venison as a main dish and Port poached Williams’s pear and frangipane tart, bitter chocolate ice cream and stem ginger sauce for dessert.

Download the full Jesus College Dining Pack 2018-19