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 visit along the Cambridge Guided Busway and to Stagecoach East’s depot. 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:

  • Keynote speaker Claire Miles, Chief Executive Officer of Stagecoach Group OR Alex Jenson , Chief Executive Officer of Mobico Group, UK & Germany

  • Valerie Davidson, Chief Executive Officer of Strathclyde Partnership for Transport
  • Fiona Doherty, Managing Director of Stagecoach West Scotland
  • Steven Russell, Innovation Manager, Stagecoach Bus
  • Simone Smith, Managing Director of Scottish Citylink and Megabus
  • Sharon Kindleysides, Interim Head of the Bus Centre for Excellence
  • Peter Shelley, Transport Development Manager at Portsmouth City Council, who led the successful BSIP
  • YBP Members: Kerrie Grant & Gemma Vasellina-Turner, Passenger

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 1300?? to 1430??, during which arrival 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 £287 +VAT until 1st March. Regular price £315 +VAT from 2nd March. Late booking price xxx 

Non-residential – includes arrival light lunch, dinner, the conference sessions, lunch and refreshments, but excludes accommodation and breakfast: Early bird price £210 +VAT until 1st March. Regular price £231 +VAT from 2nd March. Late booking price xxx

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 adjacent to Cambridge North station, two minutes walk away.  

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. 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 adjacent to Cambridge North station.   

By Car

The Novotel Cambridge North is few minutes drive from the A14. Parking at the hotel costs £12.50 per day.


Dinner menu

Starter 
Option A: Sliced melon, berries and strawberry sorbet (vegan)
Option B: Vegetable Scotch broth (vegan)
Option C: Chicken liver pate, Cumberland sauce and condiment

Main 
Option D: Roast chicken supreme, haggis bonbon, peppercorn sauce, served with dauphinoise potatoes and mixed vegetables
Option E: Traditional home-made steak pie, served with dauphinoise potatoes and mixed vegetables
Option F: Roasted butternut squash stuffed with lentils, mixed vegetables and vegetable gravy (vegan)

Dessert 
Option G: Apple and cinnamon tart with vanilla ice cream and toffee sauce
Option H: Profiteroles filled with Chantilly cream and hot chocolate sauce
Option I: Vegan sticky toffee pudding with salted caramel ice cream (vegan)

Tea and coffee

Updated 18/03/24