Posh Nosh, Oxford

University of Oxford, St Anne's College, cool evening in May; après conference. Mellon cut as a fan with wafer-thin leaves still joined at the apex with its spiced orange coulis and finely chopped crystalised ginger on the side served with a freshly-baked granary roll and creamy butter. Main course: thick, tender, grilled turbot with a breadcrumb/parmesan crust served on a bed of spinach and mushroom with a cream sauce and tiny roast potatoes. Ensuite, creme brulèe made from devon cream with an inch-thick caramelised topping; mints, coffee and cream (no choice of milk; get it down and like it). As much Marques de Villa Malvasia Spanish white wine as an Englishman can consume (about six glasses).

NO CEASAR SALAD AVAILABLE!