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Trinity Trindle Tasting Panel verdict…

After 13 days, much social media activity, 200 entries from around the world, and a BBC Look East feature, the Trinity-Bun-naming competition is finally done!

The Trinity Trindle is the official name for the unique combination of apple, cherry, lime, rose and Trinity Burnt cream, wrapped in an enriched dough. In the College’s 700th anniversary year, Trinity’s new Executive Head Chef, Jon Witherley, initiated the idea, and the pastry chef team, Malcolm Winter, Peter Beasley and Sarah Hopkin developed it.

They’ve been working on the Bun to refine the recipe and asked for everyone’s help to find a fitting name.

Trinity alumnus Simon Willis rose to the challenge. At the Tasting Panel this week, in Trinity’s Old Combination Room, he explained his inspiration.

‘Trindle’ means a small, round object – this perfectly captures the shape and spirals of the bun. Sometimes the word is used to mean the single wheel of a wheelbarrow. That association reminds us of fresh produce and the fine quality of the ingredients.

As a verb, ‘to trindle’ means to roll, to progress. Jon Witherley’s new creation shows that Trinity, 700 years after the founding of King’s Hall, is still trindling into a brave culinary future. And perhaps most importantly, the name ‘Trinity Trindle’ rolls off the tongue rather nicely.

Among the shortlisted names suggested by alumni, staff and students of the College, as well as from the public – from as far afield as Mustique, Australia and Germany – were Great Court Bun, ‘Ave-a-new Bun, Sweet Henry, Winters’ Whirl, Naughty Newton, Truffin and Tudor Rose Bun. The last name was suggested by Dr Bhama Daly, of James Cook University Cairns, who said:

WOW! I can’t believe my suggested is being shortlisted. The pleasure is all mine. Good luck to all who were shortlisted. I am sure whatever name the panel decides on will capture the creativity and flavour of the bun.

Due ceremony marked the unusual occasion this week. More than 150 years ago, the rules of football were agreed in another common room at Trinity, now the recipe of the new Bun was about to be finalised in the OCR.

Head Chef Jon Witherley, and Pastry Chefs, Malcolm Winter and Sarah Hopkin

Opposite the assembled tasters were the chefs, Head of Catering, Ian Reinhardt and the chairs, Professor Adrian Poole and Professor Catherine Barnard. Mr Reinhardt said: ‘What we want to hear from you is have we got the right combination of flavours? We need you to be honest.’

First was the lime. ‘Can you taste it? Is so there too much or too little? And so it went on, with each ingredient carefully tested and feedback noted.

Kevin McGeoghegan, Library Assistant, gives his verdict

‘Visually I think the apple sitting on top of the bun doesn’t do it justice,’ said Kevin McGeoghegan, Library Assistant.

Perhaps the apple (Braeburn over Granny Smith?) should be inside and only the semi-dried cherries on top?

‘The texture is crucial. There should be a contrast between the crunchy topping and soft centre,’ said another panellist.

‘The crème brulee at the centre is terrific,’ said Professor Poole (of course he meant Trinity Burnt Cream). ‘It’s a very nice surprise.’ (…Even after 50 years at the College and untold Burnt Creams).

Too much apple topping?

Among the key recommendations from the panel:

  • The risk of soggy topping could be avoided with slices of apple, baked and dried
  • Keep the lime
  • The apple should go inside
  • More cherry flavour
  • Trinity Burnt Cream is just right
  • The Bun could be reduced in size

That just left the issue of the Bun’s new name. Normally more concerned with the legal issues surrounding Brexit, Professor Catherine Barnard applied her expertise to taking soundings from the panel regarding the shortlist.

And hey presto, we have #Name(d)ThatBun.


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