AWOL Recruitment have served up an impressive achievement when their temporary cover chef helped earn a restaurant two AA rosettes.
The Traddock at Austwick’s Head Chef was on his day off when the AA inspector called, but the replacement chef impressed him so much that a 2nd AA rosette was awarded to the restaurant.
Only two in five restaurants in the AA Restaurant Guide have achieved two rosettes. The inspector ordered the Rolled Saddle of Rabbit starter followed by the Whole Roast Grouse and said she was impressed with the strong well balanced flavours, presentation and perfect cooking.
Thrilled with AWOL’s calibre of service, General Manager of The Traddock, Paul Reynolds, said, “Thank goodness we didn’t choose to just muddle through on John’s (Pratt) two days off and instead had a reliable company we could trust to take over the kitchen in John’s absence.”
Keith Taylor has been working with AWOL Recruitment for two years and due to his career experience, was able to work with the team to maintain the food quality and continued to serve the organic, local, seasonal dishes for which the Traddock has become renowned. And, when the AA inspector visited, he was ready to impress with the menus and preparation created by John.
Owner of AWOL and Master Chef of Great Britain, James Brown comments, “Since Keith began working for us; he’s proven his vast experience time and time again. He’s worked in every type of establishment, from primary schools with 30 pupils to banqueting hotels catering for 200 plus, whilst on our relief team. He’s a true professional.”
To achieve two AA rosettes, a restaurant must be “excellent and achieve higher standards and consistency in their food. They must show a greater precision in their cooking and an obvious attention to the selection of good quality ingredients.”