Ben Hickinson, Head Chef at The MaynardThe Maynard has been awarded its second AA rosette within just days of re-launching as a boutique hotel, and only a few months after appointing a new head chef. Paul Downing, director of The Maynard in Grindleford, Derbyshire, said he was over the moon with the work that had been done by Ben Hickinson, 25 from Hathersage, since taking over as head chef at the end of last year.

 

“We got our first rosette very quickly when we opened our refurbished restaurant last year, and we’ve managed to get our second rosette even quicker. Ben is a local lad and a great influence on the rest of the team in the kitchen. For him to be able to command two rosettes at such an early stage in his career and only a few months after taking over at the helm is an incredible achievement.

”The food coming out of the kitchen has been top notch for several months now, according to our customers who have been telling us for a while that we have taken The Maynard dining experience to a different level. More than one customer has reported that they thought our restaurant food is ‘Michelin Star quality’. It takes time to get absolutely the formula right and we continue to work very hard on the areas that have been highlighted by the AA as ‘room for improvement.’ We are acutely aware that you are only as good as your last meal and only as good as your last customer experience.”

The overall Maynard experience as scored by the AA inspector – taking into account the new accommodation, guest welcome, and all aspects of the hotel and restaurant experience - was excellent and comparable with some of the best venues in the region. This takes us to the next level from where we were before,” added Paul. “Two rosettes means we have a foothold among the region’s quality hotels and restaurants; we are keen to improve further on our ratings in the future.”

 

Ben said: “We were surprised that we got the two rosettes so quickly; having said that, we would have been gutted if we hadn’t got the extra rosette, which gives you an indication of how much thought and effort has been going into getting the food right.”

Visits by AA inspectors are completely unannounced to ensure that the quality they find is a true reflection of an establishment’s everyday standards. “The inspectors are highly experienced in their field and know their stuff. The AA rosette standard continues to be highly respected, therefore, both by the industry and more importantly by the paying public, who still see it as a genuine and impartial quality hallmark,” explained Paul.

To gain an AA rosette, establishments must produce `dishes of sound quality and clarity of flavours, using good, fresh ingredients.’ The Maynard combines traditional fare with more exotic recipes using locally sourced organic and GM free ingredients whenever possible. New menus are introduced regularly. It means that The Maynard will be automatically entered into the next AA restaurant guide - an acknowledged authority on fine food and dining.

To book a table at the restaurant or book into the new hotel, telephone 01433 630321 or email restaurant@themaynard.co.uk. For general information, log on to www.themaynard.co.uk

 

For more information on the AA Food Rosette award, contact Georgina Heathcote at Visit Peak District & Derbyshire on 01332 594542 or email georgina.heathcote@derby.ac.uk