How to hire a room
We offer good value for money
First Floor Hall (B1) — £12 per hour
Ground Floor Hall (A1) — £10 per hour
Cafe — £11 per hour
Parties —The Ground Floor Hall and the Cafe may be hired together for parties for £35 (£32 for Jericho residents). To claim the discount, you may need proof of residence. To avoid disturbing neighbours, parties must end by 7.00 pm.
Please note also that we may require a deposit to cover cleaning of the room in case do not leave it in the same state as you found it.
You can check availability by contacting the community centre via the menu on the left. You can also contact our administrator on Oxford 557902. She is in the office each weekday morning from 10.00 a.m. to 12 noon, or you can leave a message on the answerphone.
Apply for a room
If the room is available and you wish to hire it, please read the hiring conditions and complete one of the forms below. Use the single-event form for a one-off hire, such as a party, or the regular event form for, say, a weekly class.
For a single event
Hire conditions for single event
Hire form for single event
For regular use
Hire conditions for regular use
Hire form for regular use
Abiding by JCA policies
Hirers also agree to abide by the JCA’s policies on Safeguarding Children and Vulnerable Adults, and on Health and Safety. You can download these below.
Health and safety policy
Before using the building, hirers must carry out a risk assessment - to alert organizers and users to potential risks and how to control them. Hirers are responsible for carrying these out, but for guidance we have offered two documents below. The first is a simple ‘risk assessment starter’. The second offers more detailed guidance.
Risk Assessment starter
Five steps to risk assessment
Hirers planning to use the kitchen to prepare or heat food on the premises, other than making tea or coffee, must show us a Food Hygiene Certificate and also read and follow our Food Safety Management System, which you can download below. Otherwise, all food served must prepared off the premises.
Food safety management