Manchester House leads list of new four AA rosette restaurants

Staff at Aiden Byrne’s Manchester House have had a great start to the New Year after the restaurant was handed four AA rosettes.
 
The multimillion pound site, which was featured on the BBC’s Restaurant Wars alongside Simon Rogan’s The French, features an open kitchen and was described as a “see-and-be-seen venue for contemporary dining”.
 
Also newly receiving four rosettes were Tom Banks’ The Black Swan in Oldstead, North Yorkshire and London’s The Five Fields from Chef Patron Taylor Bonnyman and Head Chef Marguerite Keogh.
 
The awards, which are handed out twice a year, in January and September, are given to restaurants that are thought to have shown great improvement in terms of their food and service.
 
Fourteen venues across the country were given three AA rosettes including four in London - A Wong, Avista, Orrery and Portland. Also receiving the honour were The Hare Inn in Yorkshire, Lake Road Kitchen in Cumbria, Lumie᷅re in Cheltenham, The Dial House in Gloucestershire, Cambium in Hampshire, The Gannet in Glasgow and Tassili in St Helier.
 
Speaking about the prizes, Simon Numphud, Head of AA Hotel Services, said: “The restaurants receiving the multi rosette awards should be duly proud of their achievements. The four rosettes restaurants can now classify themselves as among the top restaurants in the country where cooking demands national recognition.
 
“Those with three rosettes are outstanding restaurants that demand recognition well beyond their local area offering sympathetic treatment of the highest quality ingredients with consistent timing, seasoning and judgement of flavour.”
 
In other news, Simon Rogan recently announced that he had filled the vacant Group Executive Chef job at his Umbel Restaurant Group by appointing Marcus Noack.
 
Joining the group last week, Noack will oversee Rogan’s various restaurants including his two Michelin-starred L’Enclume in Cartmell, Cumbria and his one Michelin-starred Fera at Claridge’s in London.
 
By Owen Mckeon
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