Gilt-edged and stylishly embossed, the tickets for Pembroke’s first ball within recent memory promised a sophisticated event, and “The Champagne Ball” did not disappoint. Bubbly set the tone for a ball that was elegant and sparkling, yet retained the fun and frolics of Pembroke’s popular events.

Excellently organised, the ball demonstrated a real attention to detail. A sensibly designed programme allowed guests to manage the array of entertainments on offer, including live music, Cambridge DJs and Footlights comedians.
Headline act, The Noisettes, played an energetic and eccentric set to an enthusiastic, yet surprisingly small, audience. Viva Voce, described as “one of Germany’s biggest pop sensations”, pulled in the crowds with their a cappella covers of music ranging from Queen to Madonna.

Jazz and blues pervaded the ball, establishing the evening’s laid-back atmosphere with a range of acts including Fitz Swing, The Jazzuans and Hugh Greenish. Kyla Bowen-la-Grange brought her bluesy voice to the ball, performing an excellent set despite technical problems. Fat Poppadaddys and Sam Holloway provided the obligatory indie and cheese with only the survivors’ photo dragging guests off the dancefloor. Away from the frenetic dancing, guests could have a nice cup of tea and a sit down in the civilised surroundings of the Graduate Parlour.

Good planning made excellent use of Pembroke’s striking rooms and understated, stylish decorations enhanced the college’s elegant architecture. A never-ending stream of bubbles from machines in Old Court was a fun touch; but a super-sized bottle of Moët & Chandon, weighing 60kg, suggested that the fizzy stuff was foremost in guests’ minds.

If the bubbles got too much, an exotic range of alternatives were on offer, including Mango Margaritas, Sake and Absinthe. Booze flowed freely, but glasses became a precious commodity as the evening wore on. At times, it was difficult to find food to soak up the bubbly. Fajitas and pizza were snapped up and the hog roast vanished with remarkable speed; but a barbecue, breakfast and assorted sweet things ensured that guests did not go hungry. Fitzbillies cakes were a decadent option.

Creating such a stylish yet relaxed ball, which provided the chance to party as well as kick back, demonstrates that Pembroke have taken the progression from event to ball in their stride. It was this combination of the elegance of a ball combined with the riot of an event that epitomised the Champagne Ball.

Rachel Cooper
and Chris Wright