The Senior Staff Of The College

The Warden, Fr Howard Such

college of st barnabas warden Fr Howard and his wife Lynn came to the College after 26 years in parish and cathedral ministry. After his Curacy in Cheam he spent 19 years in the Diocese of Canterbury, first as Precentor of the Cathedral and then as Vicar of Borden and Area Dean of Sittingbourne. He moved north to become Canon Precentor of Sheffield Cathedral before returning south in 2007 to be Warden of the College. Deeply committed to the pastoral care of the clergy and the ministry of spiritual direction, he is a Priest Associate of the Holy House at Walsingham and was formerly a Superior of the Society of Retreat Conductors.

The Bursar, Mr Paul Wilkin

Paul Wilkin Barnabas College Paul has been at the College since May 2000.  He previously worked as a Bursar in an independent school and prior to that as a Deputy Bursar in a grammar school. Both provided him with the experience in finance, administration, personnel and maintenance required for the College.  Paul’s main hobby is golf and he runs the College’s Charity Golf Day, usually held at the the beginning of September at Chartham Park Golf Club.

The Registered Manager, Suzan Jack

Susan Jack Barnabas College Suzan started work at the College in 2000 as an agency cover Carer, and was appointed to a full-time role in 2001. She has subsequently gained her NVQ3 in Care, and trained to be a counsellor. Having progressed to Team Leader she was promoted to Assistant Care Manager in December 2015, and Registered Manager in September 2016. Suzan has a keen interest in charity and voluntary work and says “the College encapsulates my core values with prayer it its centre”.

The Housekeeper, Mrs Sue Lewis

house keeper sue lewis Following a career in London, Sue moved to Lingfield with her family and was introduced to the College by her daughter who worked here at weekends.  When she was appointed Housekeeper in 1997 Sue had no office and limited facilities.  Since then her position has evolved and progressed in many ways, including a change from external to in-house catering with all the extra challenges involved.