The Gallery Restaurant at The Cavendish Hotel Has Been Awarded 3 AA RosettesPublished On Monday 17 Feb 2020 by Sticky Beak
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Local landmark hotel, The Cavendish at Baslow, is celebrating its Gallery Restaurant being awarded three AA Rosettes by The AA Hotel and Hospitality Services in its latest round of awards.
Three AA rosette status is a benchmark of culinary excellence, making the establishment of national interest beyond its immediate locale. Along with the highest ratings of four and five rosettes, it is awarded to restaurants at only two points during the year, January and September.
The recently refurbished Gallery at The Cavendish is one of just three hotel restaurants in Derbyshire to hold this accolade, recognised as a level of excellence for not just the food, but intuitive service along with an outstanding selection of wines. This is another mark of achievement for the hotel, following its upgrade to four red star status in The AA Hospitality Awards, last September.
For Head Chef of The Gallery Restaurant, Adam Harper, this is praise indeed as he only joined the team one year ago. During his first year at the helm, he has also been placed as ‘National Finalist’ in the prestigious Roux Scholarship, as well as having influenced the hotel’s rise to red star status and now elevating The Gallery from its two AA rosette status, which it had held consistently since 2006.
Philip Joseph, General Manager of The Cavendish Hotel and Head of Operations for The Devonshire Hotels and Restaurants Group, commented,
“I am proud of what Adam and his team have delivered, not only has Adam excelled in his culinary prowess but also within that time, and as a relative newcomer has built a dedicated and hard-working team of Chefs around him, almost from scratch.”
As well as offering an à la carte and tasting menu, plus a dedicated menu for vegetarian and vegans, The Gallery is renowned for its Kitchen’s Table. Established over 20 years ago, and among the first of its kind, this dining experience for up to four guests allows diners to witness the live theatre of the busy kitchen environment, with Adam creating a five-course seasonal menu, along with drinks and canapés, for an interactive and bespoke gourmand evening.