AA announces new restaurants achieving three and four rosettes

15th January 2010, 10:10am

The AA Rosettes, which are awarded just twice a year, have recognised 12 restaurants across the UK with three rosettes and just one establishment received the coveted four rosettes status.

The Burlington Restaurant, Devonshire Arms, Bolton Abbey which has joined just 24 other establishments in the privileged ranks of four AA Rosette awarded restaurants.

AA Hotel Services' group area manager, Giovanna Grossi said: "I am delighted to welcome a dozen more restaurants into the higher Rosette awards; with additional praise going to The Burlington Restaurant at The Devonshire Arms Country House Hotel & Spa for its immense achievement of four AA Rosettes.

"AA Rosettes are awarded in recognition of high-quality cooking and it is wonderful that restaurants throughout the UK continue to challenge themselves and hone their skills, from emerging talent such as the intimate and family-run Loves Restaurant, to established names that have moved onto pastures new such as Paul Kitching at 21212 and William Drabble at Seven Park Place.

"Restaurants serving food of a three Rosette standard are worthy of recognition from well beyond their local area, while four Rosette-awarded restaurants exhibit culinary skills that demand national recognition. I am glad these thirteen very deserving restaurants have been acknowledged for their efforts."

Also celebrating their successful rosette awards are the 12 new recipients of three AA rosettes.

COLETTE'S AT THE GROVE – Rickmansworth – The cooking at Colette's at the Grove is modern and accomplished, with great dish construction and visual impact too. The flair and imagination of the kitchen team under the guidance of new chef Russell Bateman is clearly evident. The Grove offers everything you would expect from a world class hotel and the formal dining at Colette's matches the stunning high quality throughout.

RESTAURANT ALIMENTUM – Cambridge – This popular Cambridge restaurant is making waves locally and nationally for its sleek and stylish design and its accomplished modern European cooking. Chef Mark Poynton (formerly at Midsummer House) produces an innovative seasonal menu using top quality locally-sourced ingredients. High levels of skill and slow cooking techniques result in well-balanced dishes with good combinations of flavours and textures.

21212 – Edinburgh - Located in the new town on the prestigious Royal Terrace, this stylish new restaurant is elegant and intimate, with a wonderful state of the art kitchen visible from the dining area. 21212 refers to the number of choices chef Paul Kitching (previously at Juniper in Manchester) puts on each of the dinner courses making this a real gem in Edinburgh's crown.

AUBERGINE – London - Christophe Renou has taken the helm at Aubergine following the departure of William Drabble. The French cooking, its roots deep in classicism, and excellent service, mark this as a restaurant of refinement and ambition.

WALDO'S AT CLIVEDEN – Taplow - New chef Chris Horridge has arrived from The Bath Priory to take charge of the kitchen and his menus showcase the latest in highly nutritious, imaginative cuisine. Set in the stunning Cliveden, the discreet and luxurious Waldo's Restaurant, named after the sculptor of the famous Fountain of Love in the sweeping driveway, is staffed by a suitably professional and polished team.

LAUNCESTON PLACE – London - Chef Tristan Welch has a track record at celebrated restaurants (notably Pétrus) and his menus are in the modern vein: seasonally inspired, grounded in classical France and with bags of creative ideas, food at Launceston Place is bursting with flavour and demonstrates great technical skills and imagination.

THE GREEN INN – Ballater - The Green Inn is a family affair. Trevor O'Halloran entertains at front of house, while son Chris is in charge of the kitchen, ably assisted by mum, Evelyn. The cooking is contemporary in approach underpinned by classical techniques, reflecting the chef's training at Le Manoir aux Quat' Saisons. Artistically presented dishes utilise fresh, local produce, home-grown when available.

HELL BAY HOTEL - Bryher - located on the smallest of the Scilly Isles, Hell Bay Hotel evokes the constantly changing Atlantic seascape outside. Given the setting, it's no surprise that fresh local seafood is a highlight, but the concise menu offers other options too.

THE ALDERLEY RESTAURANT, ALDERLEY EDGE HOTEL – Alderley Edge – it is little wonder that this restaurant attracts celebrity diners when the food is so good. Innovative touches from chef Chris Holland along with his, creative use of flavours result in top notch cuisine. Locally-sourced ingredients feature heavily in the various imaginative menus, which include a tasting and market menu.

SEVEN PARK PLACE, ST JAMES' HOTEL – London - Extensive refurbishment has resulted in some impressive interior design and the small, intimate dining area exudes luxury and elegance. William Drabble prepares accomplished Modern French cuisine utilising top notch seasonal and specialist ingredients and has firmly placed this new restaurant on the London fine dining map.

1901, ANDAZ HOTEL – London - The Grade-II listed interior of 1901 still defers to its show-stealing proportions and striking glass dome, though a cheese & wine tasting area points to an interactive modern approach. With a menu staring British produce the dishes reveal the kitchens wider influences.

LOVES RESTAURANT – Birmingham – Whilst this restaurant is set in the heart of the city centre of Birmingham, it manages to offer an intimate dining experience with tranquil canal views. Using only the best ingredients, sourced from many local suppliers, chef Steve Love and his team in the kitchen prepare impressive modern British dishes.

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