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In the morning, everyone had the choice of a full English cooked breakfast or of something less copious; lunch generally included several courses and dinner was even more elaborate. (Among the chefs specialties were beef Wellington and baked Alaska.) Coffee and tea were served in the common room after lunch and dinner and at 4 o’clock tea each day.
Everyone quickly settled into the routine: Breakfast at 8:30, followed by three hours of classes before lunch. The afternoons were free excursion days and dinner was served at 7 p.m.
In the evenings, there was an occasional lecture or organized activity, and modest amounts of homework were assigned, but for the most part, students were free. The friendly village pub at High Week quickly became a favorite evening spot for the older students.
The younger students seemed
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