COLLEGE bosses are distancing themselves from the failure of the Red Lion Quarter food court – and insist their part of the £6.5million Spalding centre is a success.
Boston College has occupied the middle floor of the controversial new venue, under the name of “South Lincolnshire College”, and apprentices are cutting their teeth at the ground floor Sage Restaurant.
The Red Lion Quarter has been at the centre of public anger after we revealed that South Holland District Council wants to step in and bail it out.
The centre was set up to be run by a private Community Interest Company but all but two of the directors, including Boston College’s Janet Hemmant, have left and the firm looks set to be wound up and have its debts paid by the council.
Members were expected to agree on the terms of the bail out last night but the council’s cabinet last week argued that the failure of the project lay solely with the food court and hailed the arrival of the college as a success.
That message was echoed by Boston College bosses this week who urged the public not to confuse the college with the troubles encountered by its surroundings and says young people and adults are already signing up in numbers to study there.
In a statement the college said: “The Red Lion Quarter was designed as a multi-use building, the food court, the biggest public concern, being just one of its uses and one that Boston College has no involvement with.
“The college, like other businesses is simply an occupant of the building, and has not provided any reason for apprehension or questioning of its capabilities as a further education provider. It is simply an award winning college expanding to responsibly meet the demands of its local people.”
Boston College Principal Amanda Mosek said that the Sage Restaurant is often fully booked and is helping trainees earn a wage while they learn.
She said: “I do think it is worth letting people know that the Sage Restaurant and the College are both doing very well.
“Everyone who has visited Sage will know that the quality of food and the whole ambience and experience is fantastic.”
She urged anyone intested in doing a course to call in and speak to the college manager on site.