Woven became one of three restaurants to receive the honour for the first time at this week’s AA Hospitality Awards, as well as The Glenturret Lalique in Perth & Kinross, and Yorkshire’s Angel at Hetton.
Discussing Ascot’s Woven, executive chef Adam told The Staff Canteen: “I’ve never achieved five rosettes before or worked anywhere that has five rosettes.
“To be able to achieve that in our own way, with our team, doing the things how we want to do it is amazing.
“It’s amazing for all the team, because we’ve got such a group of amazing people that work so hard for us every day.
“It’s just that little bit of justification for them of why we do it and that their hard work is recognised, not just by us, but by the wider industry and the guests that come through the front door. It’s very flattering.”
Put to him it is proof hotels can still meet such high standards as is aimed for in restaurants, Adam added: “Why not? I don’t see why it can’t be the case. It’s all about infrastructure.
“It’s all about having the right infrastructure, the right people around you, being strong enough to build the right people around you and being a good leader.
“That is key to all of our success at Coworth Park. We’ve shown that with the restaurant, but with other outlets as well.
“The restaurant is massively important to me personally and I hold it very close to my heart, but I never forget the responsibility we have to every guest that comes through the front door, no matter what they’re here for.
“Whether that be afternoon tea, for breakfast, for a wedding, to eat in our casual dining restaurant, everything matters just as much.”
Five restaurants were awarded four rosettes for the first time, namely Olive Tree, Bybrook, Lumiere, Atrium and Restaurant 1890 by Gordon Ramsay.
Robert Potter, executive chef of Bybrook at Manor House, said: “It’s amazing. It means so much to the team more than anything.
“I actually didn’t tell them that we’d achieved this, so I’m looking forward to getting back and congratulating the team on their hard work and dedication.
“It’s been a long slog, but we’ve got there, so it’s good.”
Asked what it will bring to the business, Robert added: “I think it’s just more testament to the consistency of what we’re doing and the kind of standards we’re cooking towards.
“I don’t know in terms of the business, but I just know it’s going to be a huge morale boost for the team.
“I think from a guest point of view, it just really shows the standards we’re working towards.”
James Sharp
James Sharp, executive chef at 1890, commented: “It’s a massive achievement and is a culmination of everything the guys have done. It’s a huge team effort at Restaurant 1890.
“As always, you want the business to be busy. I think you earn the right to be busy. It’s hard work, it’s discipline, but you earn the right for that.”
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