The Traddock at Austwick’s Restaurant won its second AA rosette this month, and it all happened when their talented Head Chef was on his day off.
It’s an impressive accolade for which many top chefs strive and the Traddock’s Head Chef, John Pratt, is no different. He knew the AA Inspector was likely to be calling and had been working hard on his menus and preparation to keep improving the food standards. So, as he was planning his some extra time off, he was determined to find a replacement who could maintain his high standards in his absence.
The Traddock has worked with specialist chef recruitment agency, AWOL Recruitment, since the Reynolds family took over the Yorkshire hotel and restaurant more than eight years ago. John called them in to find a suitable chef who could maintain the food standards and cover for his break… knowing the AA inspector was well over due an inspection.
John’s relief chef, Keith Taylor, worked at the Traddock for just two days, alongside sous chef Joe Simmonds. And it was in those two days that the AA inspector visited. Due to his experience, Keith 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.
Keith Taylor has been working with AWOL Recruitment for two years. He’s a seasoned head chef with experience in Gastro Pubs, restaurants, award winning hotels and senior managerial positions. 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+, whilst on our relief team. He’s a true professional who we miss every winter when he travels to exotic European locations to work as a ski instructor.”
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.” 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.
General Manager, Paul Reynolds, comments “We are all thrilled to bits with the Award. It’s a shame John wasn’t here, but he’s happy that his menus and hard work were rewarded. Thank goodness we didn’t choose to just muddle through on John’s two days off and instead had a reliable company we could trust to take over the kitchen in John’s absence….”
“We’ve been consciously improving the standards since we took over in 2002 and won the Johanssen’s Award for ‘Small Hotel of the Year’ in 2009. We now grow our own herbs and support lots of local growers and farmers, which has all helped offer a superior menu in the restaurant. To then back that up with experienced and creative chefs I think gave us the support we needed to consitsently deliver food to a two rosette standard.”
“We are already attracting lots of locals to the Traddock and hope the second Rosette will help bring us to the attention of more!
To reserve your table and try John’s food for yourself, call the The Traddock on 015242 51224. If you need a great chef, call AWOL Recruitment on 015395 35777.
