Worsley Arms Hotel Wins Two Rosettes.
Nestled in the Howardian Hills Area of Outstanding Natural Beauty, the idyllic village of Hovingham plays host to an acclaimed restaurant. The Worlsey Arms Hotel has been awarded two AA Rosettes for its dining experience. The accolade, awarded by AA Inspectors, recognises the Hotel for its consistently high standards and focus on top quality and seasonal ingredients from local suppliers, served in the restaurant and Cricketers bar.
The Worsley Arms Hotel joins an elite selection of restaurants across Yorkshire and the UK to hold the coveted double AA rosette status.
Under Head Chef Andrew Jones, the restaurant prides itself on sourcing the finest ingredients locally wherever possible, and refining dishes until they reach a high enough standard to feature on the seasonal menus.
Owner and Master Sommelier Tony Finn said "Andrew and his small team have worked tirelessly over three years to create and refine dishes worthy of this two rosette accolade. His passion and talent are rare, with quality controlled through a mastery of ingredients and desire to make everything in-house, from the breads to the petit fours and everything in between."
Head Chef Andrew Jones said "Tony backed me three years ago in terms of my philosophy and has invested in the kitchen and in the use of only the best of the best suppliers. His mastery of wines goes hand-in-hand with the dishes on the menus, providing the perfect dining experience possible."
The two AA Rosettes award recognises the exceptional dining experience in the hotel, as well as Andrew and his team's technical skill and innovation, and judgement in combining and balancing ingredients and flavours. All the menus are filled with contemporary twists on classics such as:
'Deep fried Whitby haddock, Yorkshire gin, tonic and lime batter, monks beard, smoked Sutton Bank pancetta, Yorkshire peas, Worsley tartar sauce, lemon, cucumber vinegar, hand cut chips', and
'Handmade proper pie, Sutton Bank Wagyu Beef, Hambleton real ale, mushrooms, with creamed potato and savoy cabbage'
The seasonal menu also features classic dishes, such as:
'Roast loin of Hovingham lamb, parsnip puree, winter beets, fondant potato, red basil, confit Normandy sand carrot, garlic chives', and
'Sous vide chunky cod loin, creamed Yukon Gold mash potato, curried mussels, charred lettuce, Yorkshire kale, smoked haddock kedgeree emulsion'
This latest recognition for The Worsley Arms Hotel follows close on the heels of the VisitEngland Breakfast Award.