Menus & Wine List

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Our reputation for excellence in food grows year on year and you can see from the photos of our food and from our Twitter feed that good food is our passion.

On this page you will find a link to our Twitter account so that you can regularly see what our Chefs are up to, plus plenty of photos of our dishes and our current menus and wine list can be downloaded below.

Our menus reflect the seasons so we provide a Spring, Summer, Autumn and Winter menu each year.  These include our fine dining menus,  but also extend to our all our buffets and lunch menus. You can always enjoy the best of each season’s offering when you book an event at Corpus.

Our philosophy on food is simple; source the very finest ingredients at their seasonal best and create dishes that exceed the expectations of all our guests.

Our New Autumn Menu 2016 is available. The new Wine List Wine List 2016-2017 is also available for your perusal. To get a sneak preview of the new menu dishes keep an eye out on our Twitter feed.

The Team

Seb Mansfield – Executive Head Chef

Seb entered the world of hospitality at the tender age of 15 with his first job as a Kitchen Porter at Restaurant 22. His interest and passion for cooking soon led him to becoming Head Chef at the Cambridge based restaurant, before broadening his horizons in to different catering fields.

During Seb’s career he has worked at various establishments in the area; small boutique hotels, country pubs and independent restaurants however this is Seb’s first role at a Cambridge college. Seb joined the team at Corpus in June 2015 and has instilled his mantra into the team of “Every ingredient we use has to be the best we can afford, seasons must rule the kitchen, elevate flavours through understanding, cook as if you are eating, extraction of flavour is our role in life as a cook, balance of menu is our obligation to our guest and our goal is to be the best.”

Michael Thorley – Deputy Head Chef
Michael joined the team at Corpus in 2008.  Michael has worked hard supporting and developing the team and has overseen a number of high profile dinners.




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