Byron’s gets its first Rosette

This prestigious accolade of the AA Rosette awarded to our Byron’s Brasserie is true testament to the sheer hard work and consistency of the team. Hugely passionate foodies, the chefs constantly innovate whilst keeping both feet firmly on the ground to plate classic dishes that are full of flavour.

 

  

 

To meet the infamous standards of the inspector and gain their high praise is a fabulous credit to the taste and presentation of the modern British cuisine served. Led by a senior team of highly skilled chefs, the kitchen mantra is always to source the best ingredients and keep things simple!

 

 

The AA Rosette Award Scheme is one of the leading UK wide food quality assessments, first introduced in 1956. A stalwart measure in the hospitality industry, inspectors have a keen eye for a consistent approach focusing all about the food and addressing the chefs ability to apply advanced technique while retaining maximum flavour. The AA is constantly reviewing its award criteria, and so what makes a restaurant worthy of a Rosette Award can be challenging with the bar set so high. 

 

Our executive chef, Lee Morledge, who spoke with the AA inspector, was delighted to receive the fantastic news. 

“It is a fabulous achievement and one that I am very proud of. The brilliant food in Byron’s is getting noticed and is very well received by our customers. The team is second to none and led by Head Chef Jay, I have every confidence this is just the start and that it will go from strength to strength and we can climb the ladder”.

 

On the topic of food quality, the chosen dishes happened to be a starter of garlic king prawns pastilla, with mango salsa, aioli and chilli jam. For the main, sirloin steak, roasted tomato, flat mushroom and fat chips. The highlight was in the signature dessert, a refreshing take on sticky toffee pudding, attractively deconstructed with a cinnamon doughnut, set custard, butterscotch sauce and vanilla ice cream.

Stephen Jones, AA inspector, commented,

“all of the items on the plate were of a very good quality”.

 

Head Chef Jay has many sleepless nights thinking of new ways of presenting and introducing a clever texture or technique, and was immensely pleased to receive such high praise from the AA.

 

This Rosette award very much belongs to our wonderful customers who have supported us in all our endeavours. Without their feedback and support, we would not have been able to achieve half of what we have. As a thank-you, Colwick Hall is offering a free glass of Rosecco per person when you dine on our a la carte menu. This is based on a minimum of 2 diners (and maximum 6) each having 3 courses, and is on offer until 31st August 2018. The Rosecco is an in house creation by Byron’s supervisor Lauren, who has fused the well known Prosecco with rose water and petals to create the perfect summer blend.

 

     

 

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