Friday 11th July 2025
Blog Page 1952

Browne review released

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Universities should be allowed to set their own level of tuition fees, according to Lord Browne’s review of higher education, which was published this week.

The review, released on Tuesday, has recommended that the current cap of £3,290 per year should be lifted and universities should be free to charge what they like. This could mean the introduction of tuition fees of up to £12,000 a year.

If Browne’s recommended measures are accepted by the government, students could graduate with debts of up to £50,000. These debts would then attract interest at a real rate.

Graduates would not have to start repaying the loans until they were earning £21,000 per year. But after this they would have to make repayments worth 9 percent of their income, regardless of how much it is. Interest would also start accumulating at a rate of inflation plus 2.2 percent.

The student loans system would be simplified, with one government agency placed in charge of handling loans, grants and bursaries.

Browne has also suggested that there should be “a minimum entry standard, based on aptitude”, so that “only those who are qualified to benefit from higher education” would be entitled to a loan.

The proposals, which are designed to save money for the government and help struggling universities, were called “highly progressive” by Browne, on the grounds that “the lowest 20% of earners will pay less than today”.

These proposals immediately attracted criticism about the impact they will have on middle-rate earners. Those students who start earning high salaries straight away will be able to pay their loans off before the interest grows too much.

Those earning less than £21,000 will not have to pay anything – but those in between face decades of repayments and mounting interest. There is also a concern that the high costs will put those from less well-off backgrounds off applying to university.

Universities will be entitled to charge as much as they like in tuition fees. However, those charging more than £6,000 a year will have to give a large percentage of their extra income to the government, to help them pay the upfront costs of students’ fees.

Another recommendation is that the government should be allowed to reduce funding, and that what remains should be focussed on courses “that are important to the wellbeing of our society and to our economy,” such as medicine and engineering.

Oxford’s current budget is £863 million, out of which just eight per cent is received directly from the state, in the form of a teaching grant.

According to predictions this grant might be cut by up to 75 per cent. In this case, it is estimated that Oxford will be paying the government back between £35m and £40m per year in levies, and receive just £17.5m back as a teaching grant.

The government said that it welcomes the report, although it has not yet agreed to implement its recommendations in full.

Despite predictions that it could lead to a rift in the coalition, Deputy Prime Minister Nick Clegg has been urging Liberal Democrat MPs to go back on their promise to voters to oppose tuition fees.

“Like you, I am painfully aware of the pledge we all made to voters on tuition fees ahead of the general election,” he said.

“Departing from that pledge will be one of the most difficult decisions of my political career. It means doing something that no one likes to do in politics – acknowledging that the assumptions we made at election time simply don’t work out in practice.”

Business Secretary Vince Cable has also stated that he plans to “put specific proposals to the House to implement radical and progressive reforms of higher education along the lines of the Browne Report.”

The Institute for Fiscal Studies thinktank described the review as “more progressive than under the current system … in the sense that lower-earning graduates would pay less and higher-earning graduates would pay more.”

However, universities would lose money under the threshold scenario of a £6,000 fee, the IFS said. “While their fee income would nearly double in this case, buried in the detail of the review’s recommendations are proposed cuts to the teaching budget that would see some courses become entirely self-funded.”

Sir Peter Lampl, chair of the Sutton Trust education charity, said there was a danger that higher fees for the most prestigious courses would make them “the preserve of the most privileged”.

“There are some sensible measures in these proposals. But our concern is that the headline figure of the costs of attending more prestigious universities might still deter those from non-privileged backgrounds from applying in the first place.”

Varsity sell out

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Tickets for this year’s Varsity ski trip sold out in a record-breaking thirty hours last week. Students snapped up all 2500 tickets in just under two days, compared to ten days last year.

Sam Kirsop, President of Varsity 2010 said, “We’ve been working really hard to ensure that this year is the best Varsity Trip experience yet. We can’t wait to show them what’s in store for December.”

The quick sales have left hundreds of students disappointed and sparked criticism from freshers.

One Brasenose first year who missed out said, “It was sold out before freshers even knew it existed. I’d have loved to go but I didn’t want to sign up before I’d made enough friends to go with.”

1300 Oxford students and 1200 Cambridge students will hit the slopes in Val Thorens this December.

OUSU protest against A* grade

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OUSU Council has passed a motion to mandate its officers to lobby the University against the introduction of the A* grade at A Level.

The proposal, brought by the JCR President of Magdalen College, raised the possibility of an unfair advantage to private school students.

The proposal argued that smaller class sizes, motivated teachers and improved facilities benefitted those students in the independent sector, and meant they were more likely to achieve the 90% score in their final year required for the elusive grade.

Of the candidates who met their offers for Oxford this year, just 16.5% did not achieve at least one A* grade. Within that minority, there are twice as many state school pupils as ones who attended independent schools.

The motion passed with the amendment that OUSU should review its current position by no later than the end of Michealmas Term 2011.

Cowley stabbing in early hours

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An Oxford Brookes was stabbed in the early hours of yesterday morning outside the O2 Academy on Cowley Road.

The incident took place at around 4am on Thursday 13th October. The 20-year-old first-year student was walking along Cowley Road when a man pulled up in a vehicle and a fight began.

The student was taken by paramedics to the John Radcliffe hostpital where he remains in a critical but stable condition.

Inspector Simon Morton from Oxford Criminal Investigation Department said, “At this stage, we believe that the victim knew his attacker and that this is an isolated incident.”

This comes after a 31 year old man suffered facial injuries after being attacked with a knife on Cowley Road last week.

Thatcher snatcher

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Oxford University Conservative Association was in a state of mourning this week after a portrait of Margaret Thatcher was stolen from their stall at the OUSU Freshers’ Fair.

The incident took place at around 1pm on Friday October 7th. The only person working at the OUCA stall was at the time distracted by questions from an interested student. After pretending to sign up to the society’s mailing list, the thief snatched the portrait and ran out of the North School.

The thief appeared to have signed his name on the mailing list as ‘Michael Holmes’ of Merton College. However there seems to be no evidence of the student attending the college.

The incident has drawn mixed responses from Oxford students. When asked how he felt about the theft, Joe Cooke, OUCA treasurer and owner of the portrait, said that he not only felt “violated beyond belief by such a blatant disregard for property rights” but was also terrified by “the thought of what those sick socialists are doing to her.”

Stephen Bush, Co-Chair of the Oxford University Labour Club, reported that “we don’t know anything about the theft.”

Although traumatised by “the gap that now exists not only on my wall but in my heart”, Mr Cooke, of Oriel College, decided not to approach the police, but has offered a reward of a bottle of champagne to anyone providing information that led to the return of the portrait.

An OUCA spokesman is reported to have offered the reward of a free lifetime membership to the association.

Jason Keen, the Freshers’ Fair organiser, sympathised with Mr Cooke, saying that “The Freshers’ Fair organisers are sorry to hear that OUCA misplaced their picture of Mrs Thatcher during this year’s event and we hope they succeed in finding it.”

“In the meantime, we think it’s important that there isn’t an overreaction to this.”

Alex Harvey, a History student at St John’s, said “I find the situation ironic; she stole hope from so many people and now she’s been stolen.”

Lady Thatcher, a former OUCA President, last spoke to the Association in 2002.

Fined: University gives student a megabyte

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A St Hugh’s student has been fined by their college for illegally downloading a film while in his own home in Lincolnshire during the summer holidays.

Oxford University Computing Services (OUCS) alerted the student of their ‘copy-right infringement’ after the student downloaded a pirated copy of the movie Iron Man II via the student’s VPN connection.

The student incurred vast fines, despite the fact he was not on University premises and that he was connected to the internet via a private home connection.

The student racked up a grand total of £108.75 in fines as a result of the incident. This included an administrative charge of £50 that was issued to the College by OUCS.

As part of the fine the College added £8.75 to the bill, claiming it was VAT. This has since been withdrawn.

Upon receiving the fine, the student commented, “I think it’s an outrage that I was fined while not even on college grounds.
“How can it be right that the rules of the University extend to your own home? It’s like 1984.

“£108.75 is awfully expensive for a film I didn’t even want to watch. It basically cost about £1 per minute to watch Iron Man II. I just didn’t think it would cause me this much trouble.”

The student’s computer account was also deactivated, and his computer had to be submitted for inspection before it was reconnected to the Oxford network.

But another 3rd year student at St Hugh’s who wishes to remain anonymous described the action of the University as “ridiculous”.

He said, “I’ve been downloading torrent files from sites such as ISO Hunt while at university for years and they’ve never lifted a finger. It’s ridiculous how someone can then be fined while not even being on University premises or connected into the college network.”

This is not the first time a student has caught red-handed downloading material from internet.

Earlier this term a Balliol graduate student was also fined for downloading a pirate film via a VPN connection. He was forced to pay £120 after OUCS received legal papers from a copyright company concerning the illegal download of the film.

One third year from Brasenose said, “Whatever people say, illegal downloading is not the same as shoplifting. With facilities such as Spotify we’ve all grown used not to having to pay for our music, and I’m sure most cash-strapped students have few qualms about illegally downloading films and music.

“But [these fines] would definitely make me think twice, especially about doing it on the college network where it can so easily be detected.”

Oxford’s ICTC Regulations state that “Users are not permitted to use university IT or network facilities for…the creation or transmission of or access to material in such a way as to infringe a copyright, moral right, trade mark, or other intellectual property right.”

Asked whether he thought the system of multiple fines for people on the VPN system was unfair, a spokesman from OUCS said, “It’s fair that the rules apply whenever people are using University facilities.

“It wouldn’t matter whether they were in their college or in an internet café in Siberia – they would still be breaking the rules. The rules apply to how people use the facilities, not where they use them from.”

A spokesman from the Oxford Press Office could not comment on individual disciplinary cases, but added that the University “stresses that students should not break the law.”

Copyrighted materials such as films are protected by the Copyrights, Designs and Patents Act of 1988, under which those who download and distribute copyrighted recordings without permission can face civil action.

OUCS report that over the past two years, the number of security incidents handled has more than doubled to almost 1,300.

Can we grow our own? Yes ve-gan!

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Worcester is the latest in a string of colleges to have introduced student-run allotments within the college grounds, where students maintain, harvest and consume the produce.

Other colleges with similar allotments schemes include Balliol and Linacre, and the trend is gaining momentum across the University.

This new allotment trend comes as the backlash against last term’s enthusiasm for Meat Free Mondays begins to set in. In Trinity Term 2010, many JCRs passed motions to outlaw serving meat for one day a week, to raise awareness about the impact that eating meat has on the environment.

Students across the University expressed their irritation about Meat Free Mondays by bringing counter motions before their JCRs. Following Christ Church’s initial Meat Free Mondays motion, cheers in the JCR Open Meeting greeted a further motion for Steak Only Mondays. Other Colleges attemted to implement Vegetable Free Tuesdays.

Aidan Clifford, JCR President of St Catherine’s, which passed the Meat Free Mondays motion last term, said, “I am aware that the initial enthusiasm for Meat Free Mondays has waned somewhat.”

Given that the momentum which the Meat Free Monday movement originally garnered appears to have slackened, some voiced reservations about the new allotment trend.

Philip Beak, a second year medic at St Catherine’s, commented “At the time of Meat Free Mondays, loads of people jumped on the band wagon of ‘Yeah, we all love the environment’.

“It is the same with these allotments, people are green-keen at first, but after a while everyone will stop caring. How fast do vegetables even grow? It will provide enough for maybe one meal a month. No one wants vegetables shoved in their face – either at Hall or in allotments”.

Worcester’s allotments, named ‘The Edible Garden Project’, produced their first harvest last week. Worcester was able to use a patch of land which had previously served as the on-site builders’ yard, and had later become overgrown.

Despite this, it took over a term for permission for the project to be granted by the College Garden Committee.

Sarah Falder, former Green Rep for Worcester, was the co-ordinator of the project. She said, “The motions for the money passed pretty easily. Everyone was really keen. It was so refreshing.”

The new allotments at Worcester are especially salient for those who remember the incident in Michaelmas of 2008, when the then-Green Rep of Worcester was threatened with rustication after holding an illegal apple pressing event in the College grounds.

It was this event that spurred David Barclay, now OUSU President, to become involved in student politics. Of the allotments, he said, “The establishment of a garden in Worcester is a great symbol of students and the College working together fro the common good”.

Alistair Marsh, Chair of the Environment and Ethics Committee said, “The quads of many colleges were devoted to cabbages and carrots duringthe Second World War. Although most colleges are fond of their hallowed turfs, why not put them to good use?”

Oxford colleges are not the only ones to grow their own. The Oxford Green Project, a student led volunteering scheme, are also planning an organic allotment scheme, named “OxGrow”.

Lukas Wallrick, the secretary of OUSU’s Environment and Ethics Committee, said “The OxGrow project is very exciting because vegetables can help students to gain a better understanding of local and seasonal food.”

But some remain sceptical. Henry Curr, a third year at Magdalen, said of the allotment trend, “The idea of a JCR having its own allotment is utterly ridiculous and a complete waste of time and money.

“These hippies who think the road to environmental nirvana is self-sufficiency are infuriating and, for consistency, should probably leave and go to a university closer to wherever they live. I’ll keep my frozen peas, thanks.”

Rekindling a passion for books

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It’s been a difficult summer; you’ve been doing some godawful internship at some godawful corporation, getting up at a time you hadn’t heard of before and donning your cheap suit, ready to man the photocopier or offer people coffee in the hope that they might just like to give you a job. But now, finally, you’re ready for some R&R. You’re in a queue at Stansted Airport, waiting for your Ryanair flight to Spain where you’re going to recuperate, perhaps have a couple of nights out with some overly tanned Europeans but essentially enjoy sun, sea and sand. In your suitcase are the requisite clothes, sun creams, after suns and books: the latest Dan Brown, a few other thrillers and the obligatory course-related book, prepared to spend the whole holiday leering at you reproachfully from your open suitcase. You get to the check-in desk , lug your bag onto the conveyor belt and a piercing voice assaults your ears, “Sorry, but the maximum weight is 12kg. Yours weighs 13. If you want it to keep it all in there, you’ll have to pay a £30 fine.” You open up your bag and the problem is eminently obvious: 509 pages of Dan Brown, 600 pages of assorted thrillers and, to top it all off, 700 pages of Herodotus.

There is a simple answer to this conundrum, one which I’m sure a lot of book-loving Oxford students are by nature opposed to: the E-reader. The Kindle, probably the best known device for reading Ebooks, weighs less than 250 grams and is smaller than an A5 notepad but its size is by no means the only good thing about it. A lot of people are put off by the idea that the screen will glare like that of a computer but with E ink the reading experience is now barely any different from reading off a page. You can then carry as many books as you could possibly want, all in one tiny wireless 3g device. One of these machines can currently hold 3,500 books; by the time we all get around to buying them they will probably hold even more. Not only that but the books are cheap, I mean really cheap. Think Complete Works of Shakespeare for a pound. All you English finalists who have either bought as many plays as you could possibly afford or are trawling around libraries hoping to find a copy, imagine how useful it would be to have every single Shakespeare play at your fingertips and yes, you can make annotations.

Now, I know the arguments against them; I’ve heard them all before: “Darling, it’s the feel of the book that I love so much and the smell.” But aren’t these exactly the same comments that were made about LPs and then about CDs (nobody ever actually cared about minidiscs) until finally we all gave in and started listening to mp3 files which have no life to them, no artwork, no feel or smell. In fact lots of us don’t even own the files, we just listen to them on Spotify or YouTube and are quite happy doing so. Surely the whole idea behind the phrase “Don’t judge a book by its cover” is that it is content which is important. So why are book readers so stubborn about the format? E-readers are fantastic devices; they’re fast, fun and hopefully will rekindle people’s passion for a simple book. Get it on your Christmas wish list now.

Play with your food

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Molecular gastronomy, avant-garde dining and the deconstruction of food as we know it – the world of cooking has never been so experimental, and the public has a new found appetite for both the food and the exhibitionism that comes with it. At the world leading Fat Duck restaurant, Heston Blumenthal created a new culinary paradigm with such cutting-edge dishes as snail porridge, bacon and egg ice cream, and licorice salmon. Since the restaurant’s inception in 1995, experimental cuisine has enjoyed a rapid return to popularity. Ferran Adriá’s elBulli in Spain has been overwhelmed with bookings since overtaking the Fat Duck as The Best Restaurant In The World in 2002. Meanwhile, back in the UK, up and coming experimentalist kitchen Casamia from Bristol was recently featured on Ramsay’s Best Restaurant. And then there’s Bompas and Parr.

A few years after graduating, and having dabbled in various jobs including running an escort agency and assisting an MP, Sam Bompas and Harry Parr decided that they didn’t want to bumble on, as their peers did, in accountancy or management consultancy firms. As Sam puts it, “You know those conversations you have with your mates down the pub, the ‘what if we did this’ conversations? Well me and Harry are the guys who are dull enough to sit down and spend the hours necessary to work out if it could really be done or not. And in most cases it can.” Their calling card is jelly (not literally, mind – that could get quite messy) – and it was this that first thrust the duo onto the culinary scene.

Why jelly, I hear you cry? Well, having scoured London’s Borough Market for a sweet treat, the boys found that everything was far too dense and heavy for a diner on the go – their solution was jelly.
A passion for perfection meant that Sam and Harry insisted their creations were made using only the freshest fruit and the most exacting traditional methods. With an eye for the sensational, the pair were desperate to present their work in an eye catching and remarkable manner, but there was a problem – they couldn’t afford the vintage copper jelly moulds that were available online. Their solution – to make their own. Using the skills that Parr had acquired as a trainee architect, they were soon creating moulds of all shapes and sizes to house their creations. The results were extraordinary: replicas of St. Paul’s Cathedral, Madrid’s new Barajas airport (complete with tiny jelly aeroplanes), and even a Trafalgar class nuclear submarine are just a few of their past projects.

You may have already seen their work without realising it, as they helped to create the jellies used on the Channel 4 show Heston’s Victorian Feast, where Heston consulted them before creating both luminescent and absinthe jellies. In fact, the boys combined these ingredients a year previously, in their ‘Jelly Ronson’ – a tower of glow in the dark, absinthe jellies displayed in a dark room for Mark Ronson’s 33rd birthday.

The pair have since expanded into the wider field of gastronomic experiences and events, and are hot property on the scene for, well everything. When they were first starting out, Sam recalls, “We would cold call art galleries with wild suggestions for sensory exhibitions, and usually they’d just hang up.” Now, the galleries are begging them to exhibit, with their most recent ‘trifle-based performance’ appearing at a Serpentine/V&A collaboration earlier this summer. They’ve done festivals too – a ‘Ziggurat of Flavour’ was installed by the group at the Big Chill 2010, in which festival goers could inhale a cloud of breathable fruit inside a 30ft pyramid. A similar experience was repeated recently with a gin and tonic vapour, with a slightly more inebriating effect. They even flooded a rooftop in London with over four tonnes of Courvoisier-based punch last year, across which visitors travelled on rafts only to find remote controlled garnishes!

With such a wide span of projects under their belts, which range from the purely culinary to more artistic or architectural briefs, the outfit has a sensational aura of mystery about them, the likes of which is often not done justice by interview alone.Therefore, on behalf of the Cherwell and cutting-edge journalism, I volunteered myself as a free worker to investigate this intriguing duo.

Arriving at Shoreditch Town Hall in the late afternoon, I had no idea what to expect. I’d been told that the team were putting on a banquet for 300 guests, with ‘a Minerva’s shield dish’ and ‘load of meat’. Interesting stuff.

Let me set the scene from the view of a guest; entering the sizable main hall for the pre-dinner reception and drinks, they were faced with four chest-high wooden podiums, the first of which I was manning.
“Sir, madam, welcome. Have you see our mountains of meat popcorn? On one half we have bacon and maple syrup infused popcorn – think of it as our take on breakfast – full of actual bacon bits. In the other half we have our chilli and truffle infused popcorn – the dinner course, if you will.”

On the final podium the team had assembled one of their signature experiences – Flavour Tripping. Jam jars full of suspicious looking purple pills, alongside hundreds of lemon wedges laid out in parallel lines greeted the guests when they reached the stall. The pills, it turned out, contained the extract of the West African berry ‘Synsepalum Dulcificum’, which blocks the tongue’s taste buds that detect bitter and sour foods, with the result that lemons taste sweet and vinegar tastes like sherry.

The banquet itself consisted of a giant platter of slow-cooked belly of pork, topped with a skinned and cooked pig’s head, which had been painstakingly coated in gold leaf. In a surreal and rather dreamlike sequence, the doors of the dining hall were heaved open and the platter was paraded around the room, accompanied by a deafening apocalyptic soundtrack over the P.A.

But what about the jelly? A potent combination of 20 year-old Courvoisier cognac and ‘Iris’ Orange, accompanied by fairtrade raspberries. Hundreds of plates were laid out in a grid, back in the reception hall now, with huge, chalky ornamental spikes meticulously positioned around them. The guests oooed, they aaahed, but I had to leave to catch my train. The night had been a triumph, with much of the mystery of this experimental duo unearthed. An uncompromising commitment to high quality ingredients, practices and staff, combined with a killer vision for what they want to achieve have left the Bompas and Parr boys with the culinary world at their feet, and from what I’ve seen, they’ve earned it.

Play with your food

0

Molecular gastronomy, avant-garde dining and the deconstruction of food as we know it – the world of cooking has never been so experimental, and the public has a new found appetite for both the food and the exhibitionism that comes with it. At the world leading Fat Duck restaurant, Heston Blumenthal created a new culinary paradigm with such cutting-edge dishes as snail porridge, bacon and egg ice cream, and licorice salmon. Since the restaurant’s inception in 1995, experimental cuisine has enjoyed a rapid return to popularity. Ferran Adriá’s elBulli in Spain has been overwhelmed with bookings since overtaking the Fat Duck as The Best Restaurant In The World in 2002. Meanwhile, back in the UK, up and coming experimentalist kitchen Casamia from Bristol was recently featured on Ramsay’s Best Restaurant. And then there’s Bompas and Parr.

A few years after graduating, and having dabbled in various jobs including running an escort agency and assisting an MP, Sam Bompas and Harry Parr decided that they didn’t want to bumble on, as their peers did, in accountancy or management consultancy firms. As Sam puts it, “You know those conversations you have with your mates down the pub, the ‘what if we did this’ conversations? Well me and Harry are the guys who are dull enough to sit down and spend the hours necessary to work out if it could really be done or not. And in most cases it can.” Their calling card is jelly (not literally, mind – that could get quite messy) – and it was this that first thrust the duo onto the culinary scene.

Why jelly, I hear you cry? Well, having scoured London’s Borough Market for a sweet treat, the boys found that everything was far too dense and heavy for a diner on the go – their solution was jelly.
A passion for perfection meant that Sam and Harry insisted their creations were made using only the freshest fruit and the most exacting traditional methods. With an eye for the sensational, the pair were desperate to present their work in an eye catching and remarkable manner, but there was a problem – they couldn’t afford the vintage copper jelly moulds that were available online. Their solution – to make their own. Using the skills that Parr had acquired as a trainee architect, they were soon creating moulds of all shapes and sizes to house their creations. The results were extraordinary: replicas of St. Paul’s Cathedral, Madrid’s new Barajas airport (complete with tiny jelly aeroplanes), and even a Trafalgar class nuclear submarine are just a few of their past projects.

You may have already seen their work without realising it, as they helped to create the jellies used on the Channel 4 show Heston’s Victorian Feast, where Heston consulted them before creating both luminescent and absinthe jellies. In fact, the boys combined these ingredients a year previously, in their ‘Jelly Ronson’ – a tower of glow in the dark, absinthe jellies displayed in a dark room for Mark Ronson’s 33rd birthday.

The pair have since expanded into the wider field of gastronomic experiences and events, and are hot property on the scene for, well everything. When they were first starting out, Sam recalls, “We would cold call art galleries with wild suggestions for sensory exhibitions, and usually they’d just hang up.” Now, the galleries are begging them to exhibit, with their most recent ‘trifle-based performance’ appearing at a Serpentine/V&A collaboration earlier this summer. They’ve done festivals too – a ‘Ziggurat of Flavour’ was installed by the group at the Big Chill 2010, in which festival goers could inhale a cloud of breathable fruit inside a 30ft pyramid. A similar experience was repeated recently with a gin and tonic vapour, with a slightly more inebriating effect. They even flooded a rooftop in London with over four tonnes of Courvoisier-based punch last year, across which visitors travelled on rafts only to find remote controlled garnishes!

With such a wide span of projects under their belts, which range from the purely culinary to more artistic or architectural briefs, the outfit has a sensational aura of mystery about them, the likes of which is often not done justice by interview alone.Therefore, on behalf of the Cherwell and cutting-edge journalism, I volunteered myself as a free worker to investigate this intriguing duo.

Arriving at Shoreditch Town Hall in the late afternoon, I had no idea what to expect. I’d been told that the team were putting on a banquet for 300 guests, with ‘a Minerva’s shield dish’ and ‘load of meat’. Interesting stuff.

Let me set the scene from the view of a guest; entering the sizable main hall for the pre-dinner reception and drinks, they were faced with four chest-high wooden podiums, the first of which I was manning.
“Sir, madam, welcome. Have you see our mountains of meat popcorn? On one half we have bacon and maple syrup infused popcorn – think of it as our take on breakfast – full of actual bacon bits. In the other half we have our chilli and truffle infused popcorn – the dinner course, if you will.”

On the final podium the team had assembled one of their signature experiences – Flavour Tripping. Jam jars full of suspicious looking purple pills, alongside hundreds of lemon wedges laid out in parallel lines greeted the guests when they reached the stall. The pills, it turned out, contained the extract of the West African berry ‘Synsepalum Dulcificum’, which blocks the tongue’s taste buds that detect bitter and sour foods, with the result that lemons taste sweet and vinegar tastes like sherry.

The banquet itself consisted of a giant platter of slow-cooked belly of pork, topped with a skinned and cooked pig’s head, which had been painstakingly coated in gold leaf. In a surreal and rather dreamlike sequence, the doors of the dining hall were heaved open and the platter was paraded around the room, accompanied by a deafening apocalyptic soundtrack over the P.A.

But what about the jelly? A potent combination of 20 year-old Courvoisier cognac and ‘Iris’ Orange, accompanied by fairtrade raspberries. Hundreds of plates were laid out in a grid, back in the reception hall now, with huge, chalky ornamental spikes meticulously positioned around them. The guests oooed, they aaahed, but I had to leave to catch my train. The night had been a triumph, with much of the mystery of this experimental duo unearthed. An uncompromising commitment to high quality ingredients, practices and staff, combined with a killer vision for what they want to achieve have left the Bompas and Parr boys with the culinary world at their feet, and from what I’ve seen, they’ve earned it.