Retirement lunch for Andrew Dyke; for Past Presidents and Governing Body members and their wives or husbands only. Menu Double-baked cheddar and Gruyère cheese soufflé with pomegranate salad Roasted guinea fowl, Parmentier potatoes, purple sprouting broccoli and light jus Chocolate boîte with raspberry coulis base and chocolate cremeux topped with hazelnut crumb and salted caramel