Engineering Society Annual Dinner

Saturday 17 February 2018 

 Online booking now open

*Booking closes on Thursday 1 February 2018*


The Trinity Hall Engineering Society is delighted to invite alumni who read Engineering to their annual dinner on Saturday 17 February 2018.

Message from the Engineering Society President: The Trinity Hall Engineering Society has had enormously successful dinners for the last few years as a result of opening this event up to alumni. Our current engineering Fellows will be there and we’re also inviting those who have retired. Please sign up and join us and encourage your old peers to attend.

Date: Saturday 17 February 2018
Time: 7:00pm for 7:30pm
Location: Drinks reception in the GSR followed by dinner in Hall
Cost: £45 standard | £35 for those who matriculated in 2008 or later with thanks to Peter von Lany (1971) who has arranged sponsorship through the company he works for.
Dress code: Black tie

Booking: Online booking is now available - please click here. Alternatively, if you would prefer to book and pay over the phone, please contact the Alumni and Development Office  on +44 (0)1223 332550. Booking closes on Thursday 1 February 2018. You are invited to bring a guest.

Guest list: A guest list will be made available in due course. Please note that non-TH members will not appear on the guest list and that login to is required.

Additional information: Please be aware that the event is during term time so accommodation in College is limited. If you would like to enquire about accommodation, please contact the Conference team on or phone +44(0)1223 746620. For those wishing to stay in a hotel overnight, a CAMCard entitles you to discounts at various local hotels.

Cancellations: Please note that we are unable to offer refunds on cancellations made within 5 working days of the event. If you have paid by card, a processing fee will be deducted.

If you have any enquiries regarding this event, please contact the Alumni Office on or +44 (0)1223 332550


Crispy Crumbed Avocado Fritter with Beetroot Salad and Chilli Pesto (V)
Herb Crusted Fillet of Salmon with Tomato, Black Olive & White Bean Caponata and Basil Oil
Sweet Potato Gnocchi with Sautéed Spinach & Swiss Chard, Gorgonzola and Toasted Pine Nuts (pre-ordered vegetarian option)
Dark Chocolate Marquise with Passion Fruit Sorbet and Chocolate Soil

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