It is our pleasure to welcome Old Brentwoods back to their old dining halls for the OB Dinner, one of the most popular fixtures in the alumni calendar.

Always a highlight of the year, the OB Dinner is a great opportunity to reconnect with friends alongside OBs from across the generations.

President Sarb Singh (OB 1990-2001) will welcome guests to the evening. During his year as President of the Society of Old Brentwoods, Sarb has highlighted the importance of the President’s Bursary Fund, reflecting the Society’s shared commitment to widening access to a Brentwood education.

The evening

The dinner will take place on Friday 20th March, beginning with a drinks reception from 6.00pm, followed by seating for dinner at approximately 7.00pm.

Guests will enjoy a three-course dinner, with a welcome drink included in the ticket price. Further menu details will be confirmed closer to the event.

This year’s dinner also coincides with the 165th anniversary of the Brentwood School CCF. We are thrilled that RSM John White will be joining us for the evening, helping to mark an important milestone in the School’s history.

Tickets & early bird offer

Tickets are priced as follows:

£35 for attendees aged under 30 

£49 for attendees aged 30+

Those who book early will receive a complimentary half bottle of wine per person for the table, included on the night - our way of saying thank you for your organisation. The early bird offer is available until Friday 20th February at 4.00pm.

Last year, it was fantastic to see such a broad mix of OBs, including many leavers from the past decade alongside those with much longer connections to the School. The OB Dinner continues to bring together alumni of all ages and backgrounds.

Dress code

Please note that the dress code for the evening is black tie.

We very much look forward to welcoming you back for a memorable evening. Take a look at the menu below:

Appetizer

Homemade baked bread with Maldon salted butter

Starter

Salad of cured smoked salmon, pickled heritage beetroot, toasted seed granola and nasturitum

Main course

Slow cooked lamb shank, basil mash potatoes, wild garlic salsa Verde, heritage tomatoes, olive and red wine jus

Dessert

Rhubarb and custard cheesecake, ginger crumble, poached raspberries and dark chocolate tuille

To finish

Selection of English cheeses with chutney and biscuits

Vegetarian menu

Starter

Salad of plant-based chorizo, whipped feta cheese, pickled heritage beetroot, toasted seed granola and nasturtium

Main course

Truffled parmesan polenta, BBQ hispicabbage, wild garlic salsa Verde and heritage tomatoes.

Dessert

Rhubarb and custard cheesecake, ginger crumble, poached raspberries and dark chocolate tuille

Confirmed guest list for the evening: