John’s Chronicle Deputy Editor, Dan Bavister, goes behind the scenes at the 2023 Bailey Ball, reviewing one of the highlights of the John’s events calendar.
The events on offer at St John’s are endless. There are weekly gowned dinners, regular drinks receptions, talks and networking events – for an engaged and involved Johnian, there is truly no end to the outstanding opportunities ready and waiting to be seized. As the year beats on, there are BTC (Bailey Theatre Company) productions of brilliant plays and musicals, choir services in the college’s Chapel of St Mary the Less, and as Christmas and cold nights approach, mince pies and mulled wine served in Leech Hall.
Spring and the thawing of the Durham winter chill brings with it a whole new roster of alumni and careers events in college, from arts and culture to science and innovation, providing each John’s student, whether an undergraduate, postgraduate or Cranmer Hall ordinand, with a wealth of insights and openings into their chosen academic discipline or career field. Then Easter term brings with it the wondrous Summer Ball in June.
And yet there is one night that is the undisputed highlight of the John’s calendar, above and beyond all the rest – and that is the Bailey Ball.
The 2023 Bailey Ball was held on Friday the 3rd of November, midway through Michaelmas term. The night’s taking place, as is tradition, from 5:30pm to 5:30am, means it is usually a night to remember. And this year that was certainly the case.
Champagne and sparkling soft drinks were poured in a specially-erected marquee to begin the night. Diligently organised by the excellent SJCR Exec and SEC (Social Events Committee), the start of the evening flowed like clockwork, guests including both current students and John’s alumni mingling for pleasant discussion while a professional photographer took guests’ pictures.
I spoke to the SJCR Social Events Officer, Hannah Parfitt, to get the SJCR’s perspective on the Ball. She said: “I really enjoyed organising Bailey Ball this year and transforming college . . . We’ve had a crazy couple of weeks making all the decorations and planning the entertainment for the night, so it was great to see everyone enjoying the event.” She went on to add that, “Bailey Ball is always a night that brings college staff and students together, so a huge thanks to all the Social Events Committee and Exec involved, as well as College Catering, Housekeeping, Maintenance and Reception.”
At half six, guests were lead through to Leech Hall, the physical and emotional heart of St John’s, for the three-course black-tie meal, laid on by John’s Catering team. The first course was a sumptuous Wensleydale and leek tart set on a bed of bitter leeks, dashed with a vibrant green dressing.
As guests started to eat, a selection of red and white wines were opened, along with sparkling apple presse and elderflower cordial. As the drinks flowed, so too did the conversation. University figures were entertained alongside alumni and special guests of the college, joining current and former students and staff of St John’s.
For the main course, there was roasted duck served with plum sauce, while the vegetarians enjoyed a Russian roulade of sweet and savoury treats, both exquisite dishes accompanied by potato gratin. The catering staff at St John’s have once again raised the bar for dishes featuring the humble potato.
Then to finish, the dessert was a rich chocolate gateau topped with clotted cream and a sauce of mixed berries.
I spoke with John, the Head Chef at St John’s, who was at the forefront of organising the festivities for the Ball. He said: “planning starts in July when the theme is released. Over the summer ideas are bounced around . . . The aim is to make it special; the students always choose duck so it’s a challenge trying to find food in budget! It’s a massive team effort when we all come together.”
The conversation then moved on to discussing the catering team’s experience on the day itself, when “our day starts at 7:15am and doesn’t generally end until 9:30pm! We are shattered but it is worth it.”
To finish, I asked John if he had any particularly memorable moments in his history of laying on the catering for Bailey Ball, and he said: “in my 21 years of doing them [the Bailey Ball], last year’s garden theme was a challenge in itself . . . But the main thing is to just enjoy it and have fun!”
After the meal, guests were ushered out into the ante-rooms of college. A cocktail bar opened in the Old Library. Facepainting was provided in Crossroads. On the Library Lawn, bouncy castles and food stands opened, while the drinks marquee hosted axe throwing, a surf simulator, laser tag and, for particularly brave guests, a Nerf battle arena. In addition, Chad’s welfare provided pastoral care services in the Tristram room, for Johnians who had had perhaps a bit too much fun at the Ball.
Meanwhile, the catering teams strived with the SEC to rapidly transform Leech Hall from dining hall into a disco. Live bands blazed into action, many of them local student ones, including Ivies, Orchard Thieves and Kinky Jeff and the Swingers.
As the night rolled on, guests who had purchased ‘Ents tickets’ (offering access onto to the post-dinner entertainments but not the full meal) began to arrive. A real buzz filled college as the glamorous guests processed through the various events and activities.
More wine was poured, the chocolate fountain started up, and friends old and new gathered and danced and relished this sublime night of dreams in St John’s magical surrounds.
As the evening moved, like a blink of an eye, towards the early hours of the morning, the SEC tech teams fired up the silent disco, the ingenious headsets delivering music straight into guests’ ears.
I spoke with Professor Jolyon Mitchell, the new Principal of St John’s, who remarked: “I hugely enjoyed the Bailey Ball. I was so impressed by the friendly organisation. The food, the music and the games were each excellent. Congratulations to the entire team which made it fly so smoothly.” This is a view shared by all the guests I spoke with – this year’s Bailey Ball has truly done the college proud.
As the bells of Durham Cathedral sounded 5:30am, guests moved through into the marquee, where an endless sea of pizza graced them for the pizza breakfast, for many the highlight of Bailey Ball.
As the guests headed home, the first touches of dawn sun peeked over the horizon, illuminating with a soft blush of crimson the striking façade of Durham Cathedral and the cobbled streets and old stone buildings of the historic Bailey. And what was clear, above all else – this had been a wonderful night rich with memories, to be cherished for a long time to come.
St John’s College is proud to lay on the Bailey Ball each year in Michaelmas term, as part of its wider student experience offering. Special thanks are due to college staff including Jolyon Mitchell, the new Principal of St John’s, and Rebecca Bouveng, the Vice-Principal, along with the excellent Catering team, maintenance and security personnel, other events staff, and the SJCR President, Social Events Officer and Exec. The images in this review were kindly provided by Grant Kuppenheimer.
John's Chronicle 