Following a recent unannounced inspection, The King’s Head Hotel, has been awarded the highly prized AA Rosette for Culinary Excellence.

Chefs, Ricky Barlow, Ashley Kibble and Stewart Vale, along with all the team, are delighted that their hard work has been recognised.

The King’s Head Hotel’s restaurant has received its AA Rosette by meeting the quality standards set out in the AA’s criteria, offering fresh locally sourced food that has been prepared with care, understanding and skill, as well as using quality ingredients.

Owner, James Vidler, told the Ross Gazette: “I am of course delighted and proud that the efforts of all the team have been recognised.”

The AA Rosette says: “For AA inspectors, the top and bottom line is the food. The taste of a dish is what counts, and whether it successfully delivers to the diner the promise of the menu. A restaurant is only as good as its worst meal.

“Although presentation and competent service should be appropriate to the style of the restaurant and the quality of the food, they cannot affect the Rosette assessment as such, either up or down.

“The AA is constantly reviewing its award criteria, and competition usually results in an all-round improvement in standards, so it becomes increasingly difficult for restaurants to reach an award level.

“Achieving a Rosette is a huge achievement and something not to be underestimated."See this week’s paper for more stories like this, available in shops and as a Digital Edition now