One glance at our chefs’ luscious creations shows exactly why Corpus’ reputation for excellence in food continues to grow every year.
Our philosophy is simple: source the finest ingredients at their seasonal best then create dishes to delight and exceed expectations. Each quarter we offer fresh imaginative menus for fine dining, buffets and lunches.
The team behind your meal
Seb Mansfield | Executive Head Chef
Seb started his hospitality career at the tender age of 15 as kitchen porter at Cambridge-based eaterie Restaurant 22 where his passion ultimately led him to become Head Chef.
He then worked with boutique hotels, country pubs and independent restaurants before joining Corpus in June 2015, his first role at a Cambridge college. He’s been sharing his ethos and enthusiasm with the team ever since.
“Every ingredient we use has to be the best we can afford. Seasons rule the kitchen. Elevate flavours through understanding. Cook as if you are eating. Extraction of flavour is the cook’s role in life, balance of menu is our obligation to our guests. And our goal is to be the best."
Michael Thorley | Deputy Head Chef
Michael joined Corpus in 2008. Since then he’s worked hard to support and develop the team and has overseen a number of high-profile dinners.
More about menus
Menus are available to download for your perusal.
To discuss menu choices or special dietary needs, please contact us on 01223 338014 / 337144 or email@example.com.