20 years have passed since the Castle was born as a climbing centre from its origins as a Victorian water pumping station. Rich in history and architecturally unique, this North London gem that is a community for many climbers deserved a good birthday bash. And wow did we have one!
What a year it’s been! The Castle continues to grow and develop in terms of the climbing we offer, our services and our team. We celebrated twenty years in grand style with a UV climbing competition. Throughout our journey, we’ve been driven by our mission to be Europe’s leading climbing centre. This year, in anticipation of our busiest year, we focused our investment on the facilities that were under the most strain: the men’s changing room, lockers and Reception.
The Castle Café is looking for a chef who is passionate about sustainable vegetarian and vegan food and will be excited about working with our existing kitchen team and our garden team to produce great value, healthy food for hungry climbers!
A football sized area of land filled with makeshift plastic tents is home to about 3000 refugees from around the world, meters away from Calais' ferry port.
The refugees have travelled from Afghanistan, Iraq, Pakistan, Egypt and most recently Syria, fleeing war and oppression that has engulfed their countries, leaving them with little choice but to abandon their homes.
An opportunity to be part of our lively reception team at The Castle has arisen. We are looking for a receptionist to work on our busy front desk for up to 24 hours a week. Flexibility is essential as the shifts are varied and cover weekdays, evenings and weekends.
A friendly open manner, enthusiastic attitude towards excellent customer service and a high standard of written and spoken English is essential. The ideal candidate should be computer literate and have previous experience in customer service roles.
Like the proverbial pig in muck, I’ve taken a genuine liking to jumping in the compost bins at the Castle during my garden apprenticeship. It’s a place to witness first hand the circle of life as scraps from the cafe and climbers rots and turns magically into dark rich compost that we then use to grow delicious new vegetables in.
We are in the season of autumnal abundance, with harvests occurring all over London’s gardens, growing sites and city farms. Hedgerows are plentiful and trees are laden with sweet fruits ready for the picking. Yet in many gardens around the city a great deal of fruit falls to the ground every year simply to return to the earth rather than feeding people. At the same time as this natural supply is ready to drop, the UK is importing apples and pears from countries as diverse as France, New Zealand and the South Africa.