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About us

The Hospitality team at St John's College will help you to ensure that your event runs smoothly and impresses your guests. 

Quality

Our chefs have trained with some of the most renowned schools in the world, and bring a very high standard of cuisine to events held at the college. We pride ourselves on sourcing quality ingredients with full traceability, and creating interesting menus with inspiration from around the world.  In 2013 St Johns College came 2nd in the vitality sourcing awards.

Our kitchen staff have trained at hotel and catering schools within the UK and also at the Emirates Academy in Dubai - one of the top hotel schools in the world - and the Saigon Cookery school in Vietnam. We also have partnerships with: Kendal College, Westminster College London, University College Birmingham and The School of Artisan Food in Nottinghamshire.

To ensure the highest quality we operate a variety of systems, and are particularly proud of our HACCP Systems, Food Hygiene Safety Documentation and our Allergy accreditation. We also have have external food and systems auditors who regularly audit the Catering Department.

All our staff are trained well above the minimum level on food hygiene and we are possibly the market leader on food allergies including the new allergy regulations which have recently come into force.

We are very proud of our wine list. Some staff members have worked on vineyards in France and Australia, and all our wines have been individually selected; to reflect the ever changing trends within the industry.  We regularly meet with our wine suppliers and hold wine training sessions with all our Front of House staff, so that they are fully aware of the wines which they will be serving.

The Team

Bill Brogan, Catering and Conference Manager

Previously managed P&O Hotel Onboard Services for 16 ships, which also included extensive work in Japan. Worked for Four Seasons Hotel Group in London. Trained as a chef, won Michelin Star, Catey Award. Vice Chair of Cambridge Chamber of Commerce and recently elected into the Society of Gastronomes.

Supported by:

Kirsten Canavan, Deputy Catering Manager

Ean Hogg, Assistant Catering Manager

Sarah Hardy, Hospitality Assistant Manager

John O'Sullivan, Fellows' Butler

Mark Newman, Head Chef

Malcolm Pearson, Functions Manager

Ray Stevenson, Buttery Manager

James Wocha, Wine and Provisions Manager

Blanka Pelcova, Buttery Bar Manager

Veronica Rivers, Catering and Conference Manager's Secretary