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Old Lodge Gastro Pub Awarded AA Rosette For Culinary Excellence

Published on Apr 10 2018 2:53 PM in Pub/Bar/Nightclub tagged: Shannon Springs Hotel / Old Lodge Gastro Pub / AA Rosette award / Conor Faughnan / John Gavin

Old Lodge Gastro Pub Awarded AA Rosette For Culinary Excellence

The Old Lodge Gastro Pub at Co. Clare’s Shannon Springs Hotel has been awarded an AA Rosette for the high standards of the food it provides and its dedication to the use of quality ingredients.

To be eligible to receive an AA Rosette award, restaurants are required to demonstrate a desire to achieve higher standards and better consistency. Furthermore, significant emphasis is placed by AA inspectors on the produce used by restaurants, as an obvious attention to the selection of quality ingredients is required to receive the award.

In total, approximately 100 hotel restaurants in Ireland have achieved Rosette standards.

Speaking about the award, John Gavin of the Shannon Springs Hotel said, “Our ambition in purchasing this property two years ago was to achieve an exceptional standard of excellence in all aspects of the hotel, from accommodation through to our culinary offering, all led by great customer service. Having completed our first phase renovations ahead of schedule is a credit to our entire team, and to now receive this AA Award is a credit to our head chef, Anthony Walsh, and his team. It’s a goal we set ourselves and now that we have achieved it, we will set the bar even higher. To say we were thrilled with the judges’ comments is an understatement. We are just so delighted that we can deliver food with such creativity and to the high standard required to attain the AA Rosette.”

 

Conor Faughnan, director of consumer affairs at the AA, commented “The award of an AA Rosette comes as a well-deserved recognition of the dedication to providing a truly enjoyable culinary experience that all the staff at the Old Lodge Gastro Pub share. Earning an AA Rosette requires more than simply serving a high quality finished product, but a commitment to sourcing the highest quality ingredients and ensuring that the food reflects the best of the produce locally available to the chef.”

© 2018 Hospitality Ireland – your source for the latest industry news. Article by Dave Simpson. Click subscribe to sign up for the Hospitality Ireland print edition. 

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