Sage Restaurant
Sage Restaurant is a brand new concept restaurant recently opened in the heart of Spalding. The seasonal Menu offers fresh, quality, local dishes, expertly prepared and served by the industries top chefs and restaurant managers and 20 passionate and professional Apprentices.
The Restaurant
The restaurant environment is a state of the art attraction in itself, with a theatre style open kitchen bringing the buzz of the talented chefs to your table, and cameras in the kitchen revealing the skilled chefs at work onto wide screen TV’s adorning the walls of the classy and inviting setting, enjoying the food that Sage produces is a fantastic experience.
The Service
The service is unquestionably superb. Head chefs and restaurant managers have been specially recruited with extensive international 4-star experience and front of house staff who’s skills have been honed from large events such as Ascot, Epsom and Buckingham Palace share their talent with passionate apprentices who have also been specially selected, providing opportunities to learn whilst they earn.
The Best Bit...
Best of all, Sage is about celebrating our food heritage so rather than competing with local businesses and employers, they are accommodated, to help build partnerships, boost interest and channel innovation to what has always been a very foodie town. Whether this be by local suppliers demonstrating their produce or employers commissioning wine tasting courses to bring skills into their workforce. Whoever we are and whatever we enjoy, Sage is an experience we can all savour.
To experience Sage, call 01775 715 888.
The Menu's
The lunch-time menu - This will be changing regularly to reflect the varying seasons and the availability of local produce. The menu on offer will be of the highest quality, but at an exceptionally reasonable price, so booking may be necessary to avoid disappointment.
The evening menu - Do not expect a rushed fast food level of service, that is not what we are about. We are looking for an enjoyable fine dining experience, both for you and ourselves. So, whether it is a romantic meal, family celebration or a corporate dinner, we believe our passion for cooking and quality food will match the occasion.
Opening Times
Monday, Tuesday, Wednesday and Sunday
9am - 12pm: Coffee and morning goods
12pm - 1.30pm (last food orders) Lunch
Thursday
9am - 12pm: Coffee and morning goods
12pm - 1.30pm (last food orders) Lunch
5pm - 7pm Early bird evening meal
7pm - 9pm (last food orders) Evening menu
Friday and Saturday
9am - 12pm: Coffee and morning goods
12pm - 1.30pm (last food orders) Lunch
5pm - 7pm Early bird evening meal
7pm - 9.30pm (last food orders) Evening menu
The Training
A key part of the Red Lion Quarter development is Boston College's pledge to train local people to achieve, learn the best practice and quality ethos in the Catering and Hospitality trade.
Boston College’s Catering Department already has an excellent reputation, with many learners benefitting from the excellence of experience our staff provides. Many have gone on to achieve great success, including Jason Atherton, who has already pledged his support for this exciting new venture.
We are particularly proud of the exceptional pedigree of our lecturing staff. Chef John Stephenson spent 25 years in the Catering Squadron of the Royal Air Force and spent the last part of his service teaching. Edward Trimingham has 15 years' experience in Hospitality, working in 5-star hotels around the country. John Duffield worked as an advisor to the Government on catering training programmes in Hong Kong, Malta and Sri Lanka. Curriculum Leader Steve Cottrell worked for 18 years as a chef in numerous London establishments, and has won many awards, including the Charlton House Catering Chef of the Year.
Catering and Hospitality
Looking for a flavour of one of Britain’s largest and most varied industries? Boston College is proud of its established reputation for training in this area with our students’ excellence recognised nationally. Our talented students are in demand after qualifying. Former students have become chefs, international hotel managers and restaurant owners, as well as waiters, housekeepers and cooks in a variety of establishments.
Subject areas covered may include: food preparation, bakery, patisserie, food and beverage service, purchasing, costing, reception work and customer care. You will also develop theoretical and practical expertise in the classroom, and in the College’s new 'Sage' restaurant, you may also have the chance to undertake impressive work placements with opportunities for you to gain valuable experience in some of the country’s top hotels and catering establishments. All full-time students also gain useful additional qualifications in areas such as food and drink service, pastry and patisserie, food safety and in key skills, (application of number, ICT and communication skills).
Our courses boast excellent work experience opportunities too, with students working in top venues such as Hambleton Hall in Rutland, The Ivy Restaurant in London and Raymond Blanc’s ‘Le Manoir aux Quat’ Saisons’. Students have also prepared meals for the annual Boston Borough Council's Civic Dinner, Boston Business Awards Ceremony, South Holland Food & Drink Awards and other important external functions.