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| AA Restaurant Guide 2009 - January Rosette Awards: 2010 January Awards Here |
Recognition for 18 top UK Restaurants. 15th January 2009.
The AA awards restaurateurs with new three and four AA rosettes
AA Hotel Services is delighted to announce the most recent additions to the higher
AA Rosette awards.
Due to the exceptional standard of cuisine experienced by AA inspectors, both long-
established and new restaurateurs are to be acknowledged with three AA rosettes;
and one restaurant has, due to the outstanding standards of its cuisine, achieved the
coveted status of being awarded four AA Rosettes.
The Latymer at Pennyhill Park Hotel is the latest addition to the privileged ranks of
four AA Rosette awarded restaurants. This intimate fine-dining restaurant saw the
arrival of chef Michael Wignall last year who quickly established a very high level of
consistency, with innovative and skilful modern cooking underpinned by a classical
theme.
The seventeen new three AA Rosette winners this January 2009 are:-
Min Jiang at the Royal Garden Hotel: with breathtaking views over Hyde Park, this
striking restaurant serves traditionally prepared dishes from China’s gastronomic
provinces.
The AA awards restaurateurs with new three and four AA rosettes
AA Hotel Services is delighted to announce the most recent additions to the higher
AA Rosette awards.
Due to the exceptional standard of cuisine experienced by AA inspectors, both long-
established and new restaurateurs are to be acknowledged with three AA rosettes;
and one restaurant has, due to the outstanding standards of its cuisine, achieved the
coveted status of being awarded four AA Rosettes.
The Latymer at Pennyhill Park Hotel is the latest addition to the privileged ranks of
four AA Rosette awarded restaurants. This intimate fine-dining restaurant saw the
arrival of chef Michael Wignall last year who quickly established a very high level of
consistency, with innovative and skilful modern cooking underpinned by a classical
theme.
The seventeen new three AA Rosette winners this January 2009 are:-
Min Jiang at the Royal Garden Hotel: with breathtaking views over Hyde Park, this
striking restaurant serves traditionally prepared dishes from China’s gastronomic
provinces.
Hélène Darroze at The Connaught: overseen by one of France’s most distinguished chefs, this new restaurant offers French-
inspired cuisine in an elegant setting.
Bingham Restaurant at the Bingham: set in the opulent surroundings of the boutique Bingham hotel, this chic restaurant
delivers the best in seasonal British cooking under the direction of executive chef Shay Cooper.
The Abbey Restaurant: this modern Penzance restaurant, with views across the harbour, offers skilfully prepared classic
French cooking underpinned by top quality locally sourced British ingredients.
Galvin at Windows: chef-patron Chris Galvin oversees this exciting restaurant, which is located on the 28th floor of the London
Hilton on Park Lane and offers confident modern French cooking.
Albermarle at Brown’s Hotel: formerly titled The Grill, this modern and stylish restaurant takes a classic British approach
driven by high quality seasonal ingredients.
Ambassade de L’Ile: this Kensington restaurant will impress diners with its bold interiors and distinctive and inventive dishes
rooted in classic French cuisine.
Roussillon: Situated in Pimlico, this discreet and sophisticated modern French restaurant offers accurate and imaginative
cooking, with classical dishes based on luxury seasonal ingredients.
The Hambrough: the modern European dishes at this stylishly renovated seaside hotel are highly appealing, imaginatively
conceived and skilfully cooked, with eye-catching presentation.
Purnell’s: this stylish and modern self-titled affair offers highly imaginative modern European cooking under the direction of
chef Glynn Purnell.
The Crown at Celtic Manor: situated at the Celtic Manor resort in Newport, this newly opened restaurant has a fresh and
modern approach to its cuisine, with intense flavours and a strong emphasis on the use of locally sourced ingredients.
Murano: Gordon Ramsay protégée Angela Hartnett is the chef patron of this newly opened restaurant, which offers fine
modern cuisine with an “Italian accent”.
The Pass at South Lodge Hotel: this new restaurant features an innovative take on the chef’s table, with 22 covers in the
kitchen; the menu is modern British with Mediterranean influences.
Aubergine at the Compleat Angler: sister restaurant to the renowned Aubergine in Chelsea, this restaurant, set on the banks
of the Thames at Marlow, offers modern European cuisine.
North by North West at Pool House: situated on the shore of Loch Ewe, this stunningly located restaurant provides
imaginative Scottish cuisine influenced by a light and natural style of cooking.
York and Albany: overlooking Regent’s Park, this newly opened hotel from Gordon Ramsay Holdings offers a seasonal and
uncomplicated menu from head chef Colin Buchan.
Corrigan’s: this relaxed and informal yet stylish restaurant serves rustic, traditional British cuisine with flair from acclaimed
Irish chef Richard Corrigan.
AA Hotel Services’ group area manager, Giovanna Grossi, remarks, “it is wonderful to see so many restaurants, not only in the
capital but throughout the UK, achieving such high standards. It’s particularly exciting to see new ventures such as Hélène
Darroze at The Connaught and Corrigan’s coming straight in at a three Rosette level while longer-established restaurants
such as Purnell’s and The Abbey Restaurant have worked hard to make the transition from two to three Rosettes.
“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 eighteen very deserving
restaurants have been acknowledged for their efforts.”
The AA Rosette Criteria Defined
One rosette
Chefs should display a mastery of basic techniques and be able to produce dishes of sound quality and clarity of flavours,
using good, fresh ingredients.
Two rosettes
Innovation, greater technical skill and more consistency and judgement in combining and balancing ingredients are all
needed at this level.
Three rosettes
This award takes a restaurant into the big league. Expectations of the kitchen are high: exact technique, flair and imagination
must come through in every dish, and balance and depth of flavour are all-important.
Four rosettes
At this level, not only should all technical skills be exemplary, but there should also be daring ideas,
and they must work. There is no room for disappointment. Flavours should be accurate and vibrant.
Five rosettes
The supreme accolade awarded only when the cooking is at the pinnacle of achievement. Flavours, combinations and
textures show a faultless sense of balance, giving each dish an extra dimension.
inspired cuisine in an elegant setting.
Bingham Restaurant at the Bingham: set in the opulent surroundings of the boutique Bingham hotel, this chic restaurant
delivers the best in seasonal British cooking under the direction of executive chef Shay Cooper.
The Abbey Restaurant: this modern Penzance restaurant, with views across the harbour, offers skilfully prepared classic
French cooking underpinned by top quality locally sourced British ingredients.
Galvin at Windows: chef-patron Chris Galvin oversees this exciting restaurant, which is located on the 28th floor of the London
Hilton on Park Lane and offers confident modern French cooking.
Albermarle at Brown’s Hotel: formerly titled The Grill, this modern and stylish restaurant takes a classic British approach
driven by high quality seasonal ingredients.
Ambassade de L’Ile: this Kensington restaurant will impress diners with its bold interiors and distinctive and inventive dishes
rooted in classic French cuisine.
Roussillon: Situated in Pimlico, this discreet and sophisticated modern French restaurant offers accurate and imaginative
cooking, with classical dishes based on luxury seasonal ingredients.
The Hambrough: the modern European dishes at this stylishly renovated seaside hotel are highly appealing, imaginatively
conceived and skilfully cooked, with eye-catching presentation.
Purnell’s: this stylish and modern self-titled affair offers highly imaginative modern European cooking under the direction of
chef Glynn Purnell.
The Crown at Celtic Manor: situated at the Celtic Manor resort in Newport, this newly opened restaurant has a fresh and
modern approach to its cuisine, with intense flavours and a strong emphasis on the use of locally sourced ingredients.
Murano: Gordon Ramsay protégée Angela Hartnett is the chef patron of this newly opened restaurant, which offers fine
modern cuisine with an “Italian accent”.
The Pass at South Lodge Hotel: this new restaurant features an innovative take on the chef’s table, with 22 covers in the
kitchen; the menu is modern British with Mediterranean influences.
Aubergine at the Compleat Angler: sister restaurant to the renowned Aubergine in Chelsea, this restaurant, set on the banks
of the Thames at Marlow, offers modern European cuisine.
North by North West at Pool House: situated on the shore of Loch Ewe, this stunningly located restaurant provides
imaginative Scottish cuisine influenced by a light and natural style of cooking.
York and Albany: overlooking Regent’s Park, this newly opened hotel from Gordon Ramsay Holdings offers a seasonal and
uncomplicated menu from head chef Colin Buchan.
Corrigan’s: this relaxed and informal yet stylish restaurant serves rustic, traditional British cuisine with flair from acclaimed
Irish chef Richard Corrigan.
AA Hotel Services’ group area manager, Giovanna Grossi, remarks, “it is wonderful to see so many restaurants, not only in the
capital but throughout the UK, achieving such high standards. It’s particularly exciting to see new ventures such as Hélène
Darroze at The Connaught and Corrigan’s coming straight in at a three Rosette level while longer-established restaurants
such as Purnell’s and The Abbey Restaurant have worked hard to make the transition from two to three Rosettes.
“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 eighteen very deserving
restaurants have been acknowledged for their efforts.”
The AA Rosette Criteria Defined
One rosette
Chefs should display a mastery of basic techniques and be able to produce dishes of sound quality and clarity of flavours,
using good, fresh ingredients.
Two rosettes
Innovation, greater technical skill and more consistency and judgement in combining and balancing ingredients are all
needed at this level.
Three rosettes
This award takes a restaurant into the big league. Expectations of the kitchen are high: exact technique, flair and imagination
must come through in every dish, and balance and depth of flavour are all-important.
Four rosettes
At this level, not only should all technical skills be exemplary, but there should also be daring ideas,
and they must work. There is no room for disappointment. Flavours should be accurate and vibrant.
Five rosettes
The supreme accolade awarded only when the cooking is at the pinnacle of achievement. Flavours, combinations and
textures show a faultless sense of balance, giving each dish an extra dimension.