The OB Dinner is back for 2025!

We're delighted to invite you back to your old dining halls for what is always a highlight of the OB calendar, as well as a great opportunity to catch up with friends and reconnect with familiar faces. 

President Jos Hollington (OB 1972-1981) welcomes you to this year's dinner on Friday 28th March. Joining us as this year's guest speaker is Nigel Carr, former teacher from 1977 to 2020.

The evening will feature a three-course menu, complemented by a welcome drink included with your ticket. The drinks reception will take place across Edinburgh Hall and Weald Hall, please arrive from 6pm with seating for dinner at c. 7pm.

Enough 'early birds' signed up that we will now include a half bottle of wine for the table per person for everyone - Thank your organised OB friends!

Tickets cost £35 for attendees aged 30 or under, and £49 for those over 30.

Last year, it was great to see such a diverse group of attendees, including many leavers from the past 10 years. The dinner continues to celebrate the entire OB community, bringing together Brentwood School alumni of all ages and backgrounds.

Please note that the dress code is black tie.

We're looking forward to welcoming you back what promises to be a memorable evening. Take a look at our menu for the evening below:

Appetizer

Homemade focaccia and olive oil

Starter

Smoked chalk stream trout with salad of Jerusalem artichoke, grilled leeks, white bean hummus and wild garlic dressing

Main course

Rump of lamb with roasted garlic polenta cake, slow roasted tomatoes, caramelised spring cabbage and oregano sauce

Dessert

Vanilla pannacotta with poached rhubarb, rhubarb gel and ginger flapjack

Additional

Selection of English cheeses with chutney and biscuits

Vegetarian menu

Starter

Goats cheese beignet with salad of Jerusalem artichoke, grilled leeks, white bean hummus and wild garlic dressing

Main course

Grilled baby artichokes with roasted garlic polenta cake, slow roasted tomatoes, caramelised spring cabbage and oregano sauce

Dessert

Vanilla pannacotta with poached rhubarb, rhubarb gel and ginger flapjack

Confirmed guest list for the evening: