This academic year marks the 100th anniversary of the Trinity Mathematical Society. As a result, our usual annual dinner has been upgraded to the TMS Centenary Dinner in Trinity’s Great Hall. This will take place at 7:30PM on Saturday 23rd February, following the Centenary Symposium, and given this special occasion, we shall invite both members of the TMS who are resident junior members of the University and past members (alumni) to raise our glasses to the first 100 years of the UK’s oldest extant subject society.
As opposed to previous years, tickets will be allocated via a ballot rather than on a first-come first-serve basis, and will cost £20. There will be around 100 tickets issued in total for current members, and you are cordially invited to apply at: https://alumni.trin.cam.ac.uk/events/events-2019/tms-2019.
Applications are open and will close on Friday 8th February at 1PM. Once tickets are allocated following the ballot, successful applicants will be required to fill in a form asking about dietary requirements and then pay into the TMS accounts. This information is summarised below:
TMS Centenary Dinner
Date and Time: 23rd February 2019, 7:30PM
Venue: Trinity Great Hall
Cost: £20 for current members
Dress Code: Black tie preferred
Menu: See below
This is a members-only event; if you are not already a member, you can join the TMS for life for only £2.50 at any of our events.
Reminder: Tickets are to be allocated via a ballot, *not* on a first-come first-served basis. Applications will close at 1PM on Friday 8th February. Successful applicants will receive a confirmation email on Friday afternoon.
Remember to check out our Centenary website at http://tms100.uk/ for further updates.
This should be a hugely exciting celebration, so good luck to all applicants!
TMS Centenary Dinner – 23rd February 2019
Assiette of Beetroot
(Milk, Sulphites, Celery, Mustard)
Radwinter Venison loin with Parmesan Crust served with Roasted Butternut Squash, Garlic Creamed Kale and Truffle Scented Mash Potato
(Cereal, Milk, Sulphites, Celery, Mustard, Soya)
(V) Tartiflette with Baked Figs & Balsamic served with Roasted Butternut Squash, Garlic Creamed Kale
Chocolate and Passion fruit Bavarois with Crème Anglaise
(Cereal, Egg, Milk, Soya)