Restaurant putting Oswestry college on food map
It is helping to producing chefs of the future as well as top quality meals – but those behind a college restaurant have claimed too few people know it exists.
Now a bid is being made to raise the profile of Scholars restaurant at Walford and North Shropshire College's Oswestry campus.
College leaders say people who have visited the £150,000 restaurant return on a regular basis and they aim to generate more business to give those studying for chef and hospitality diplomas experience in a working environment.
The restaurant was opened by TV chef Marcus Bean in October. Dan Thompson, spokesman for the college, said: "There are still a lot of people out there who don't know that we exist. After they have found us, many become regular visitors."
Scholars is one of a number being run by colleges in the county. Last week the Origins restaurant at Shrewsbury College was officially launched and staff at Heart of England Fine Foods are in the process of moving on to the campus.
Diners from across the county are giving Scholars the thumbs up. This week the menu included pheasant breast served on a wild mushroom risotto as well as restaurant-style fish and chips. Desserts include Baileys cheesecake and bread and butter pudding.
Retired couples, Marion and Geoff Richardson, of Much Wenlock, and Florence and Gordon Smith, of Broseley Wood, made a 70-mile round trip to enjoy a three course lunch at Scholars after Mrs Richardson had been there with friends.
She said: "It was so good I wanted my husband and our friends to enjoy it so we organised a trip. The food is excellent and the service very professional. "
Other diners Mike Birch, 27, from Ellesmere, and Charlee Bickley, 17, from Wem, also they loved the restaurant. Charlee said: "The vegetable soup was absolutely packed with veg."
Students Chloe Mates and Georgia McElroy, both 16 and from Oswestry, said they were really enjoying the experience as it gave them confidence.
Scholars is open Tuesday and Wednesday lunchtimes with themed evening such a French menu on March 11.
