CAMBRIDGE
Thursday 12th and Friday 13th September 2024
Our autumn conference takes place in Cambridge on Thursday 12th and Friday 13th September. We’ll have the usual packed programme, kicking off with an optional afternoon trip along the Cambridge Guided Busway with a refreshment break in St Ives. The return trip concludes with a visit to Stagecoach East’s Cowley Road depot to see the EV charging infrastructure. In the evening, our after dinner speaker will be Bill Hiron, Managing Director of Stephensons of Essex and chairman of ALBUM (Association of Local Bus Company Managers)
Friday will feature the popular interactive workshop as well as confirmed speakers:
- Claire Miles, Chief Executive Officer, Stagecoach Group
- Kelly Hanna, Chief Executive Officer, Ticketer
- Oli Knights, Head of Technical Sales, Equipmake
- Adam Leishman, Founder, Owner and Executive Chairman, Ascendal Group, and
- Jonathan Ziebart, Managing Director UK, Ascendal Group
- YBP Members: Nathan Burge, McGills Buses & Ryan Scott, Ensignbus
Click here for the detailed conference programme.
Timing
The conference will be held at the Novotel Cambridge North, which is adjacent to Cambridge North railway station. The conference registration desk will be open from 1230 when a buffet lunch will be available. The optional site visit along the Cambridge Guided Busway and to Stagecoach East’s depot leaves at 1430.
Meet in the hotel bar for drinks from 1900 for dinner at 1930, featuring Bill Hiron, Managing Director of Stephensons of Essex and chairman of ALBUM, as our after dinner speaker.
Friday’s conference sessions begin at 0845 and the conference ends at 1515.
Cost
Residential – includes arrival light lunch, dinner, accommodation in a bedroom for single occupancy and breakfast in addition to the conference sessions, lunch and refreshments: Early bird price until 11th
August £298 +VAT. Full price from 12th August £331 +VAT.
Non-residential – includes arrival light lunch, dinner, the conference sessions, lunch and refreshments, but excludes accommodation and breakfast: Early bird price until 11th August £215 +VAT. Full price from
12th August £238 +VAT.
About the conference venue
The conference will be held at the Novotel Cambridge North, 2 Cambridge Square, Cambridge CB4 0A. Telephone 01223 867170. There is free wifi throughout the hotel. Hotel guests have free use of the swimming pool, jacuzzi and gym. Opening times are 0700 to 1900 (last entry 1830).
How to get to the Novotel Cambridge North
By Train
The hotel is immediately next to Cambridge North railway station.
By Express Coach
National Express and FlixBus coaches arrive along Parkside in Cambridge. With the park on your left, walk the full length of Parkside, and at the cross roads at the end of the park, go straight across into Parker Street. Walk to the end of Parker Street, going straight ahead at the mini roundabout, and you will see Drummer Street Bus Station on your right. It is about seven minutes walk. Service B departs every 10 minutes from stop 12. Travel for around 15 minutes and alight at Cambridge North. The Novotel is just across the car park.
By Air
Greater Anglia runs trains from Stansted Airport to Cambridge North with the hourly direct service taking 36-45 minutes and the hourly change service taking just under an hour. The Novotel is next to Cambridge North station.
By Car
The Novotel Cambridge North is few minutes drive from the A14. Parking is available in the adjacent station car park and costs £12.50 per day.
Dinner menu
Starter
Option A: Carrot and orange soup with carrot crisps, basil and oil (vegan and gluten free)
Option B: Duo of smoked salmon – oak smoked salmon and salmon gravlax with asparagus and pea mousse
Option C: Ham hock and pea terrine – mosaic of locally sourced ham hock, pickled vegetables, pea shoots and apricot served with apple slaw
Main
Option D: Garlic and thyme corn-fed chicken supreme served with roasted butternut squash, tender stem broccoli and new potatoes, mustard and tarragon sauce (can be gluten free if requested)
Option E: Pan-fried hake fillet on a bed of saffron potatoes, accompanied by tender stem broccoli and peas with a salsa verde
Option F: Fresh mushroom ravioli served with wild mushrooms and truffle espuma (vegetarian – can be vegan if requested)
Dessert
Option G: Homemade strawberry cheesecake served with fresh strawberry compote and tuile (can be gluten free if requested)
Option H: White and dark chocolate pudding served warm and perfectly finished with a creamy vanilla ice cream
Option I: Fruits platter – seasonal fruits selection
Option J: Chocolate tart (vegan)
Tea and coffee
Updated 04/09/24