In celebration of St George’s Day, the boarders - suitably attired in red and white - were treated to the first Boarders’ Dinner Night of the term. Chicken liver pâté with onion marmalade; Beef Wellington with a red wine jus and a baby new potato stack, green beans and leeks, were a hit with the children. Pudding continued the red and white theme - homemade scones with clotted cream and jam; truly scrumptious! Many thanks to the catering team, not only for the wonderful food, but also for decorating the dining hall in true St George style.