Inside the Magdalene Kitchens

With over 25 years of experience working in Magdalene’s kitchens, Wayne Johnson, the College’s Head Chef, has witnessed first-hand the transformation of both the kitchens and the dining experience.

We sat down with him to reflect on his journey, the challenges of managing a busy kitchen, and what makes dining at Magdalene special.

What’s your first memory of cooking or being in a kitchen?

I remember being a little boy, standing on my Grandma Jean’s stool in the kitchen, icing buns for the rest of the family to enjoy. That was my first real taste of how much I enjoyed being in the kitchen.

Tell us how you started at Magdalene and what your first role was like.

I first came to Magdalene for work experience in 1997 at the age of 18 while training as a chef at catering college. I spent a week in the kitchens and another in front of house. The Head Chef didn’t have any full-time roles, but the Catering Manager offered me some casual shifts, which I gladly accepted.

I started as a casual waiter, then moved into the kitchen. Since the Magdalene work was ad hoc, I also worked in local restaurants, often pulling long hours. Eventually, a junior chef role opened up here, and teenage me jumped at the chance.

I started with basic prep and sauces, gradually over the years progressed through the ranks, becoming a Senior Sous Chef in 2016 and then Head Chef in 2020.

How has the kitchen and dining experience at Magdalene evolved over the years?

It’s changed massively. When I started, the kitchen still had old gas ovens; now it’s a fully electric, high-tech kitchen with self-cleaning equipment. The big kitchen refurbishment in 2012 was a game-changer.

The menu has also evolved. Back then, vegetarian options were rare, but now around 40% of diners have dietary requirements. We’ve embraced this, catering for gluten-free, dairy-free, nut-free, and more complex requests.

The team has grown more diverse too. When I first started, it was all British chefs. Now, we’ve got an incredible mix of nationalities: French, Brazilian, Spanish, Italian, and Hungarian. The variety is fantastic, they bring their own culinary styles, techniques, and ideas, and I absolutely love it. We all learn from each other.

What are some of the biggest challenges of running a busy kitchen and dining hall today?

Running a kitchen like this comes with plenty of challenges. One of the biggest is juggling the logistics of working across two sites, the College kitchen and Cripps Court kitchen. When I started, everything was based in the main kitchen. Now, we’re constantly moving between the two, splitting the team and coordinating deliveries.

Staffing is another challenge. These days, I spend more time managing people than cooking. Most of the service is handled by the sous chefs, but when we’ve got big events, like reunions or College feasts, that’s when I’m back on the stoves.

Despite the challenges, it’s the camaraderie that keeps it going. The kitchen is a bit of a controlled chaos, but that’s part of the fun.

You’ve cooked for some incredible events. Are there any moments that stand out?

There have been so many unforgettable moments. One of the biggest highlights was when Nelson Mandela visited in May 2001. I still remember the date, it was Wednesday 2nd May. I only met him briefly, but shaking his hand was surreal. Watching the Fellows and guests attempting a traditional dance in Hall was equally memorable, you don’t often see the Master cutting loose like that!

Hosting the Dalai Lama was another incredible experience. I ended up being his personal chef during his visit. He was so gracious and humble, always grateful for whatever was served. One moment that stuck with me was when his security invited me to share a meal with them. They brought out this, unknown to me, incredibly spicy dish; it nearly blew my head off! We all had a good laugh.

Have there been any surprising or unusual requests from guests over the years?

Plenty! Once, while catering for a dignitary, the security team was so on edge and they were constantly watching us in the kitchens. I reached for a knife and suddenly security was on me, demanding to know what I was doing. I was just slicing vegetables!

We’ve also had some quirky culinary requests. When a film crew came to shoot a documentary about Samuel Pepys, we had to recreate period dishes, for example, potage mushrooms on toast with pickled walnuts. Surprisingly tasty, but definitely a departure from the usual menu.

And then there’s the rice pudding tradition, a tribute to Bernard Saunders, a former Magdalene Fellow in Chemistry. Due to health issues from testing nerve gases during WWII on himself, he could only stomach simple foods, and rice pudding was one of the few things he could eat. It became a permanent unwritten fixture on the Formal Hall dessert menu. Even now, it’s always available, you just have to ask for it.

What do you think makes dining at Magdalene special?

It’s the combination of tradition, creativity, and genuine care. We don’t just make food, we want it to be memorable. For me, it’s about more than the food; it’s the atmosphere, the experience, and the pride we take in every plate.

The themed formals are a highlight. We put a lot of thought into them, Valentine’s, Lunar New Year, and the Easter Banquet, to name just a few. It’s not just about the food; it’s the whole experience. The buzz in the kitchen when we’re working on something creative is brilliant.

What’s next for the Magdalene kitchens and dining service?

Sustainability is a big focus for us. We use local, seasonal ingredients whenever possible. Our meat comes from a butcher just outside Cambridge, and our fish is from a sustainable supplier. We’ve reduced daily deliveries to lower our carbon footprint and cut food waste by refining our portioning and ordering. I want us to keep building relationships with local farmers and suppliers, using even more seasonal, high-quality produce.

I also want to keep pushing the creative side. Themed formals and special events give us a chance to be imaginative, but I’d like to bring that flair into more of the day-to-day dining too, new techniques, bolder presentation, and fresh flavour combinations.

Staff development is another priority. It’s important that the team keeps growing their skills, whether through courses, supplier visits, or just more creative freedom in the kitchen. A motivated team makes better food; it’s as simple as that.

Finally, after so many years at Magdalene, what keeps you passionate about your work?

Honestly, it’s the people. The kitchen team is like a second family. We all look out for each other, and seeing their dedication and creativity makes me want to keep pushing myself too.

But beyond that, it’s the pride in what we do. I love the idea that someone could come to Magdalene and remember the meal they had here years later.

When I see the team buzzing after a big event, knowing they’ve pulled off something fantastic, it makes me genuinely proud. We occasionally get lovely emails from alumni and students saying how much they enjoyed the food, and I always pass that on to the team. They work incredibly hard, sometimes prepping for three days just for one dinner, so getting that recognition means a lot.

At the end of the day, I just want Magdalene’s dining to be something people talk about, a place with a reputation for genuinely fantastic food and warm, welcoming service. That’s what keeps me coming into the kitchens every day.