The restaurant was officially launched on Wednesday, 3rd December, with a special six-course lunch prepared and served by students and supported by expert chef lecturers and front-of-house staff. Dishes included a goat’s cheese mousse-filled profiterole with beetroot and candied walnuts, smoked haddock rarebit, Marrakech-spiced lamb rump, a saffron-scented panna cotta, and winter truffles, showcasing the creativity and technical skill of the students.
The opening was marked by a ribbon-cutting ceremony led by the Mayor of Rugby, Councillor Barbara Brown, alongside John Slinger MP (Rugby) and WCG’s Deputy Principal, Stuart Evans, who were joined by Professional Cookery students from the college. Guests included local stakeholders, key suppliers, regular customers, and college leaders.
Rugby College Campus Principal, Simon Philpott, speaking at the event, said:
“Today marks the realisation of a vision. Scrum & Fork is not just a dining space; it is a professional environment where our students can hone their skills, learn what it means to work in hospitality and gain the real-life experience they need to succeed in the world of work. We are incredibly proud to open a restaurant that connects our college with the local community and showcases the exceptional talent of our students.”
The refurbished restaurant mirrors a real commercial environment, giving students experience of managing a working kitchen and front-of-house operation. Open to external customers, Scrum & Fork also offers event and group bookings, allowing guests to enjoy high-quality dining while supporting students as part of their educational journey.
Rugby College’s Head of School for Health, Wellbeing, Hospitality & Lifestyle, Tracy Gibson, said:
“Scrum & Fork plays a vital role in our Catering and Hospitality curriculum. It allows students to apply their learning in a realistic environment, helping them build confidence, professionalism and the practical skills that employers are looking for.”
Level 3 Advanced Professional Cookery student Finley Lomax, from Rugby, said the transformation of the restaurant has had a major impact on his experience.
“If you had seen me cooking last year, it’s a night and day difference. I’ve improved so much since being here, and I’ve learned a lot from some really great people. The restaurant now feels like a proper, working restaurant and that makes such a difference. The food used to be good, but now it’s getting great, and it’s exciting to see how far we can keep taking it.”
