Dining at the Inn: A guide for members and guests

We want everyone to feel welcome and at ease when dining at the Inn. We understand that attending a formal dinner for the first time can feel a little daunting, especially if you are unfamiliar with the customs. This guide is designed to help you feel more confident and to enjoy the experience fully.

Dining in Hall is a valued tradition that allows members to take part in the social, educational and collegiate life of the Inn. It is an opportunity to meet fellow members, including Benchers (the most senior members including judges and barristers), Hall members (barristers who are not Benchers), and Student members (those training for a career at the Bar). These occasions offer a chance to share experiences and learn from one another.

There are some rules and customs associated with dining, which help to preserve the Inn’s heritage while ensuring a respectful and inclusive environment. Many of these traditions have been updated to reflect the values of our modern membership.

If you are unsure about anything, please feel free to contact the Member Engagement Team ([email protected]) or speak to a member of staff at the event.

Dress Code

Most dining events follow a ‘Business Suits or Equivalent’ dress code. This usually means a dark suit with a shirt and tie or blouse, or a dark dress or skirt of appropriate length, worn with a jacket.

If a different dress code applies, such as ‘Black Tie’, this will be clearly stated on the event booking page.

Types of Dinner

The Inn hosts three main types of dinners, each with its own customs and atmosphere:

Ordinary Dining Nights

• Benchers sit at the top table on the dais (the raised platform at the front of Hall).
• Barristers and students sit separately.
• If able, members are expected to stand as the Benchers enter and leave the Hall, as a sign of respect.
• Students dine in groups of four, known as messes. The student seated at the top right is the Captain, who serves themselves first and passes food anti-clockwise. The Junior, seated next to the Captain, serves themselves last.
• A Memorial Mess of four places is kept at the head of the Bar table in memory of those who died in the World Wars. These places must not be used.

Domus Dining Nights

• ‘Domus’ comes from the Latin word for house. These evenings are more informal, with all members dining together at the same tables.
• Benchers are not formally announced into Hall on these occasions.

Special Dining Nights

• These include events such as Grand Day, Black Tie Guest Nights, and Diversity Dinners, each with its own character and traditions.

General Dining Etiquette

• Phones and devices: Please do not use mobile phones or other devices during dinner, unless required for medical reasons.
• Leaving the hall: It is customary to remain seated throughout dinner. If you need to leave due to an emergency, please excuse yourself quietly. If you have a disability or another reason for needing to leave, please let a member of staff know in advance so we can support you.
• Smoking: Please wait until after dinner to smoke.
• Language: Kindly speak in a language understood by those around you to ensure everyone feels included.
• Giving of Thanks: If able, please stand for the Giving of Thanks at the start and end of dinner. This is led by the Junior Bencher. No response is required.
• Loyal Toast: At some dinners, a toast to the King is given. Diners remain seated, a tradition dating back to the time of Charles II. The Treasurer or Acting Treasurer will announce the toast, followed by the Junior Bencher and then the rest of Hall. The customary response is simply: “The King.”

Dining Practicalities

• Alcohol: Wine and port are served during dinner, but there is no expectation to drink. If you prefer not to be served alcohol, simply turn over one of your wine glasses to indicate this to the staff.
• Glassware: You will usually have separate glasses for water, white wine, red wine and port. The water glass is typically stemless and placed on the right. The smallest glass, if present, is for port, which is served at the end of the meal.
• Cutlery: Use the outermost knife and fork for the first course and work your way inward with each subsequent course.
• Bread and butter: Bread is to be placed on the small plate to the left of your main plate. Butter is usually provided in a small dish on the table.

We hope this guide helps you feel more confident and comfortable when dining at the Inn. These traditions are part of what makes the Inn special, and we are committed to ensuring they are inclusive and welcoming to all.

If you have any questions or would like further support, please do get in touch.