Experiences of the new Kitchen and refurbished Hall

The new Kitchen and Hall have been in the pipeline for many years, and previous ar ticles online and in our publications explain the benefits in terms of sustainability and architecture But now that we ’ ve moved in, how does it feel to work and dine here?

Tom Stewart (former Head Chef)

The old kitchens were tired and outdated They had little natural light and a ver y low ceiling There was not enough workspace and the fridge and freezer space was limited and often overloaded The temperature control was also problematic with chefs having to wear additional layers and woolly hats in the winter, as well as using bar heaters In the summer, the kitchen could be unbearable The power levels were also a major issue, preventing us from using additional high-power equipment

I was included in planning from the star t and attended many monthly Kitchen Development Working Par ty meetings, which were essential to make sure that ever y element of the build was scrutinized and understood Architect, Paul Vonberg, listened to ever y requirement. It was a real privilege to be included in so much of the process and it gave me a chance to inform my team in the process from planning to completion.

It has been amazing to see the plans on paper be made a reality The new kitchens are a great space, meticulously planned by all par ties involved It will be a great experience for apprentices and work experience placements to learn in such an amazing environment The additional space will make it a much more pleasant experience for them where the team can give them

1-to-1 training I love spending time in the new kitchens The equipment, facilities and layout must make the Jesus College kitchen one of the most desirable to work in, in the local area

Loïc de Coatpont (our new Head Chef)

I’m honoured to have star ted work at Jesus College in March. I think the new kitchen has been designed extremely well I am ver y excited to work with the kitchen team to create mouth-watering menus, and to focus on seasonal and sustainable catering.

Nathan Simpson (Sous Chef)

It was great to be involved in planning the changes and impressive to see the kitchen's journey from a dusty building site to a modern and unique new kitchen. The kitchen is now a lot more spacious and bright with the new equipment and facilities There is plenty of oven space for cooking and the separate preparation rooms help keep production to a high standard as each room has its own equipment and storage space, helping keep each area well organised In the future, it would be a great oppor tunity to see an apprentice chef come on board. It would be interesting to see how they develop using the new equipment the kitchen has to of fer I feel positive, proud and excited to be working in the new kitchen, having the new equipment, facilities and space we will be able to continue providing a high standard of food and ser vice I look for ward to tr ying out and learning new things with the equipment the kitchen has to of fer As a team we are spoilt for choice!

Hannah Garner Sous Chef)

The old kitchen was cramped, with a low dark ceiling and a tight staircase up towards the Caf f We had lots of involvement in the development of the new kitchen. We learnt how to read Architect drawings, and we received constant updates and tours in hard hats

It’s been a disruptive and challenging time, but the team has embraced changes well The best par t of the new kitchen is the natural light and improved equipment I’m looking for ward to the new kitchen having all the finishing touches completed

Mary Laven (Alumna, Fellow and Professor of Early Modern History)

West Cour t has treated us well during our exile from Hall, but what a pleasure to be back in the ancient College dining spaces For the reunion, my friends and I (from that great vintage, 1989) were seated in Upper Hall –an exceptionally beautiful room, which dates back to the foundation of the College The food was excellent and, at my end of the table, mostly vegetarian. I must ask the chefs for their kale chowder recipe Great ser vice too, though disarmingly, I’ve known some of the waiting staf f since they were babies Maybe I’ve been in Cambridge too long?

Chris Green (2019, Clinical Neurosciences)

I was delighted to be involved in the project as an MCR Committee member who sat on both the Buildings Committee and the Kitchen Development Working Par ty. It is always a pleasure to dine in the Hall and the improvements look fantastic The Caf f area looks ver y sharp and modern, and there is much more room than before The new benches in the Hall are significantly more comfor table for the taller individual, which is ver y welcoming! Crucially, the improvement in accessibility is going to massively benefit current and future generations of Jesuans. This new development strengthens the progress that students and staf f are making towards reducing waste and minimizing our impact on the environment