St John’s College
VIEW FROM THE BRIDGE Getting it done NUMBER 21, OCTOBER 2012
FOREWORD John Harris, Domestic Bursar Looking back to the last edition we were remembering the Quincentenary year, and this edition has a rather Olympic theme. Not only did we have the Olympic torch coming though the College as part of the country-wide relay, but we hear from one lucky ticket holder. Elsewhere we reflect, as always, on the continuing building works which have kept many people busy, and look forward to the imminent opening of the Divinity School, and to showing it off to members and staff — watch this space! We have welcomed another set of Freshers who have just started their time in the College, as we also look back on those who graduated in the summer and whose hard work have contributed to the academic performance of the College — which is why we are all here! As always it is the ever-cheerful hard work and professionalism of all members of staff who have contributed to the success of the College across all
The torch passing under the Bridge of Sighs
its activities and I am glad to have the opportunity to say how grateful I am for such support.
CATERING AND CONFERENCE DEPARTMENT NEWS Bill Brogan It has been another busy summer for the Catering and Conference Department. The conferences have gone well through the summer and some very good comments have been received. The College’s Bed and Breakfast scheme is also proving to be very popular with very good feedback from customers and the College has received accreditation from Quality in Tourism for its accommodation, the BDR, Bar and Porter’s Lodge. Johnians returning for the Johnian Dinners also enjoyed themselves. A Jubilee Week was hosted in the Buttery Dining Room, with the room decorated out,
Crowds line the river in the rain waiting for the torch to come by
and early breakfast was served on the morning that the Olympic Torch came through the College. There are a number of forthcoming events being organised by the department which are open to Fellows, students and staff including an Italian-themed Dinner in November, a Tapas Event in February and a cheese-tasting class in March. Further details can be obtained from the Catering and Conference Office. New menus and wine lists are in place from 1 October, including new menus for the Buttery Dining Room together with a new range of sandwiches. Christmas menus are also ready for anyone wishing to hold an event in the College. The College still has some of the Pol Roger Champagne available but we are now on the last run of it, so order while stocks last! A number of the department’s staff have been on a range of training courses, including Jorge Santana, who attended a Master Barista (coffee) Class and Ray Stevenson, who went on an Entrepreneurship Course.