MEMBER NEWS
Plymouth restaurant earns three rosettes
The Gallery Restaurant at Boringdon Hall in Plymouth has been awarded Three AA Rosettes and is officially Plymouth’s highest rated restaurant. The AA, which has been awarding
Rosettes to restaurants since 1956, only awards the prestigious accolade to ‘outstanding restaurants that achieve standards that demand national recognition well beyond their local area.’ The Gallery Restaurant at Boringdon Hall is the only Three AA Rosette restaurant in the city. Garry Baldwin MIH, AA Senior Hotel and
Restaurant Inspector, said: “Local quality produce, produced with flair and imagination make this new South West destination restaurant a must visit. Located within the newly refurbished Boringdon Hall, the Gallery Restaurant, under the direction of Scott Paton, who has developed his career in some notable South West restaurants, benefits from his experience now on the plate at Boringdon. Congratulations on the well-deserved new AA 3 Rosette award.” The Head Chef, Scott Paton, who joined
the hotel just six months ago, said: “I am absolutely thrilled that The Gallery Restaurant at Boringdon Hall has been awarded Three AA Rosettes.
I always aim for each of my dishes
to look fantastic and to taste even better and I want my food to create memories. For all of us here at Boringdon Hall, dining is about the guest experience not just the way food looks or how it tastes but also in how it is served. I am so proud of the entire team that we have achieved this standard of fine dining.” Priding themselves on the guest
experience, Ionel Besliu, Boringdon Hall’s Restaurant Manager, said: “The Front of House Team are extremely pleased to receive such a highly regarded accolade and to be recognised for our hard work and dedication. As part of the Boringdon experience we consider every little detail from the food to the flavour, vision, creation and presentation. With each dish we deliver a new experience to be discovered.” The new menu at Boringdon Hall
includes Brixham crab salad, curried emulsion, mango, cardamom and lime to start, slow cooked lamb with variations of alliums and Pedro Jimenez scented jus for main, and espresso tart, bitter chocolate and milk ice cream for dessert – just a hint at the mouth-watering new menu on offer.
10 Chamber Profile March/April 2017
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