Derbyshire’s popular Amalfi White restaurant in Melbourne has been awarded two AA Rosettes for culinary excellence. The accolade, awarded by AA Hotel and Restaurant Inspectors, recognises Amalfi White’s consistently high standards and focus on top quality and seasonal ingredients from local suppliers. Amalfi White joins an elite selection of restaurants across the UK to hold the coveted double AA rosette status.
(left to right): Owner Elizabeth Devey Smith, Sous Chef Liam Calladine,
Head Chef Matthew Clayton, Manager Katherine Fox
Amalfi White prides itself on sourcing ingredients locally wherever possible, creating contemporary and seasonal menus throughout the year. Amalfi White’s owner Elizabeth Devey Smith commented: “We’re absolutely delighted to have achieved two AA rosettes – a real credit to our talented team, and to the excellent ingredients available from our local producers and suppliers.”
Head Chef Matthew Clayton was a Masterchef: The Professionals contestant in 2016 and is the driving force behind the glamorous start up restaurant and wedding venue. A true Derbyshire talent, Matthew grew up and trained in the Peak District and has built his career in some of the region’s finest establishments having had ten years of AA Rosette and Michelin experience. A meticulous and inventive chef he uses the best local ingredients and cooks with passion to create modern British food with contemporary cosmopolitan flair.
Matthew cooked for the Queen in 2011 and is now guiding the talented young team at Amalfi White to push a new concept in fine dining. “We are taking classic cooking techniques and using striking new flavour combinations with a vibrancy and youth not seen before in this region. New technology and methods are also giving us an opportunity to be more creative and have a bit more fun here at Amalfi White. Think of it as 'Urban Fine Dining' – we are a bit more rock and roll"
The Amalfi White’s menu showcases the best of Derbyshire with current dishes such as: Yellow Fin Tuna, salt baked beets, endive leaf, beetroot coral, baby pears and viola flowers; Spring Lamb Rack with hay and cider rolled belly, potato rosti, broad beans pistachio and parmesan crust and his signature dessert is the white chocolate fondant with chocolate aero and cranberry sorbet.
The award from the AA is just the start of the ambitions of this young team at Amalfi White and more accolades are on the horizon. This latest recognition follows close on the heels of Masterchef 2016 and the inclusion in The Great British Cookbook.
