Whether it's for holding a Guinness World Record for most toast soldiers simultaneously dunked into boiled eggs, or for its renowned conference catering services,
I was lucky enough to be invited along to sample the High Tea: cream tea with all the trimmings, topped off with a glass of Prosecco. Seated at the ancient tables, but on comfy chairs (specially brought in to ensure that afternoon tea guests avoid the awkward bench-scaling required of student diners!), having been greeted by the friendly catering team and serenaded by a recording of the college's beautiful Chapel Choir, I was ready to let the feasting commence.
And what a generous feast it is! There are no fewer than 11 sweet and savoury petits fours, arranged on a classic tiered plate, plus two scones (with clotted cream and jam, of course) - all per person! Alongside the traditional finger sandwiches you might expect are some signature twists from the college's inventive chef, such as a delightfully complex fish cake canapé. Other stand-out nibbles included homemade cheese straws and the richest chocolate éclair I've ever had the pleasure of consuming. If you have any room left, or need some caffeine to help you avoid a gorging-induced nap, you can wash it all down with refills of loose-leaf tea or freshly brewed coffee.
It is difficult to offer indulgent patisserie that can suit everyone's dietary needs, but I spotted a vegan guest happily tucking in to a plate of alternative options, a testament to the college's flexibility and willingness to accommodate.
If you're after a treat for yourself or a loved one, you can't go far wrong with an afternoon tea, and