When Weston College bought the Winter Gardens for £1 in 2015, nobody could have guessed they'd do this to it...

We didn't turn the pond into a carpark

We cleaned out the pond on day one, and while the fish were on holiday we repaired the lining and installed new fountains and colour changing lights. We released the fish back in September 2017 and plan to plant the area up in 2018.

We didn't turn the ballroom into a lecture theatre

The ballroom has been refurbished, the floor fixed, and repairs have been carried out to the dome. New technology has been installed to bring the building into the 21st century while retaining its 1920s character. The ballroom is available for public booking, and we are already putting on a range of events for the public.

No more Prince Consort Hall

We have transformed the little-used Prince Consort Hall into a series of classrooms and independent study spaces. 

There's a new entrance (but it isn't four stories tall...)

To keep the education and public side separate, we moved the public entrance back to the front of the building and turned an ugly 1980s concrete block into the new entrance to the education section of the building.

We've restored the iconic seafront facade

We've completely removed some of the 1980s additions to the facade of the building as well as intrusive signage that spoiled the building's aesthetics. We've installed more-subtle outdoor lighting and replaced all of the windows to make sure they match.

The cafe's more cosy

Leather sofas, booths, quality tables and chairs... The Florentine bistro (opened in October 2017) serves a selection of cakes, hot meals, sandwiches and baguettes.

The decor has had a much-needed update

It's more than just a lick of paint too - new lights, a new colour scheme, and new fixtures and fittings were all part of our plan to restore the iconic ballroom.

The restaurant's been moved

Located in the former Tourist Information Centre, Lasseter's Restaurant and Bar interprets the Winter Gardens' 1920s character with a modern twist. Serving a selection of locally-sourced dishes created by Head Chef Dave Newman, Lasseter's at the Winter Gardens brings together top-quality food and service in Weston-super-Mare's most iconic building.

It's got a new identity

On top of all of the upgrades, enhancements and refurbishment, we've updated the Winter Gardens' logo, designed by a former Weston College and University Centre Weston graphic design student.

Weston College has received the Association of Colleges’ (AoC) Beacon Award for Students with Learning Difficulties and Disabilities at an event at The Grove Restaurant at Weston College’s Knightstone Campus.

The award recognises the College’s specialist provision for students with special educational needs and disabilities, particularly Weston Bay – the College’s autism spectrum residential training centre. Judges found that the College actively develops and promotes exemplary teaching and learning which benefits its students and sets an example for other colleges across the country to follow.

This year the AoC received 120 submissions from 100 colleges from across the UK.

Dr Paul Phillips CBE, Principal and Chief Executive of the Weston College Group, said: “This award recognises an area of Weston College provision that has a tangible effect on its learners, enabling them to progress beyond their own expectations. 

“Nationally, only 24% of autistic people are in employment, whereas 100% of the students who study in Weston Bay progress into further study, university, independent living or paid work.”

The award follows investment in the College’s inclusive practice provision over recent years under the direction of Dr Phillips CBE. The Weston Bay facility was the first of its kind in the UK to be opened by a further education college, and its success has led Dr Phillips to work with colleges across the country and internationally to replicate its provision.

Ian Munro, Area Director (South West) for the AoC presented the award at the event and informed the gathering of some of the assessor’s comments. He said: “The winning submission demonstrated outstanding strategic planning for the provision, led by senior management and the governing body and developed over several years. 

“The programme also included a seamless dual approach to teaching and learning; strong professional development and training, with certification at degree and Master’s level, for staff; high quality residential training provision; outstanding success rates.

“All the Beacon criteria were met and many exceeded in this project; and verified through the independent assessors visit to the College.” 

A catering team based at HMP Guys Marsh in Dorset has been shortlisted for the final of this year’s BBC Points West 'Cookery Team of the Year'. 

Nominated for their fantastic daily contributions as well as the variety of projects they are involved in, the team was visited by the BBC cameras last week to film a slot for Tuesday 12th June’s BBC Points West news, and tutors from the prison will attend the finals the following evening.

The annual awards are for catering teams who have gone above and beyond in providing a particularly great service to their community. The HMP Guys Marsh team was nominated for working within a particularly challenging prison community, providing a great daily service, and for their innovative engagement in wider prison community projects.

The team is made up of Weston College catering tutor Luke Trott and a group of prison learners who are working towards their NVQ L2 Diploma in Catering and Hospitality. The offenders achieve this nationally recognised qualification while working in the prison kitchen, where they often cook bespoke lunches for prison-wide events. 

Throughout 2017 and 2018, the team cooked a range of meals celebrating different faiths, catered for regular family days for visiting relatives, and held a weekly Ready, Steady Cook challenge. Local restaurants visited the prison to meet with learners and sample the food from the challenge events, leading to at least one of the learners being offered a job placement upon release.

The team uses fresh produce grown on site by their peers on horticulture courses, learning about the benefits of using locally sourced goods. They also have to budget many of the dishes and ensure that the daily food served is nutritious, healthy and inclusive of all faiths and beliefs.

We wish them luck at Wednesday’s ceremony where they are up against two other worthy contenders, and look forward to continuing to sample their fantastic work over the coming months and years.