here a copy of the AA rosette guidelines.

well jsut been on at aa as awaiting overnight inspection, hopping to get one now as the publication will be going out for print, waiting to hear back from the area manager for north west, has anybody had deelings with the north west aa inspector, am told that its a female.

The external AA guidelines make interesting reading, perticularly this part;

Ancillary items such as canapés, petit fours, sorbets and amuses bouche should be correctly prepared and served, but more weight is given to the quality of the three principal courses. An over-sweet sorbet between courses shows poor gastronomic judgement. Does a pre-dessert really add to the balance of the meal?

Yet I’ve heard that some chefs that are probably knocking on the door of the top 20 in the UK who dont give some of the these courses that they wont recieve the accolade they would want because they dont offer them.

The AA(along with Michelin) has also ways said to me at least, that they are there to asses what is put in front of them & not to tell you what to do to gain certain accolades as it isnt their business to run.

If the AA or Michelin (to a lesser extent) are reading this, grow a set & come on here to explain yourselves.

“Has anyone got any comments on AA inspectors and their inconsistency or lack of them unless of course your boss will pay!!”

Now first congratulations to Steve and Clare at Loves in Birmingham, on the 3-AA rosettes and this is not a post to knock them, but “Loves” has been open four months, spoke with Steve this morning he had two visits with the second being a double visit

Does this again highlight the lack of consistency with the AA in terms of practicing what they preach?

discuss

Have to say I had serveral fone calls yesterday about this, the same could be for William Drabble.

I like Steve & I wish him all the best in tough times, When I was on St. Martins I know the AA made an exception for us advertise the fact that we had gained our 3rd rosette before the guide came out because we were seasonal.
Loves will only benefit from getting it now rather than in September.

I have read some where recently that michelin consider accolades on the chefs previous background just wondering if the AA are now doing the same thing?!?

Chef 1 - 15 January 2010 10:59 AM

Now first congratulations to Steve and Clare at Loves in Birmingham, on the 3-AA rosettes and this is not a post to knock them, but “Loves” has been open four months, spoke with Steve this morning he had two visits with the second being a double visit

Does this again highlight the lack of consistency with the AA in terms of practicing what they preach?

discuss

i was told after a phone call to the AA that we are down as a day assesment this year (apparently common practice for a hotel, overnight one year, day visit the next)

now how are we meant to climb the rossette ladder if we dont open for lunch   (the bar is open but i highly doubt they will give us 3 rossetes for burger and chips)???

the answer i was told ?? pay £500 and get my inspection upgraded, yet last year i was told we were easily 3 rossetes but he couldnt upgrade us from none (before i started) to 3 straight away as i dont own the property so i have to prove seasonall concistancy etc. but next year (as in this year now) he would have no prob putting us forward. yet he knew our opening times and still said that

i give up!!

suggestions are most welcome, and we do cook for our customers before anyone says it but if all the award is is a confermation of a standard we want to make sure we are giving “there” readers the correct info. etc etc

chef99 - 22 January 2010 07:11 PM

Chef 1 - 15 January 2010 10:59 AM

Now first congratulations to Steve and Clare at Loves in Birmingham, on the 3-AA rosettes and this is not a post to knock them, but “Loves” has been open four months, spoke with Steve this morning he had two visits with the second being a double visit

Does this again highlight the lack of consistency with the AA in terms of practicing what they preach?

discuss

i was told after a phone call to the AA that we are down as a day assesment this year (apparently common practice for a hotel, overnight one year, day visit the next)

now how are we meant to climb the rossette ladder if we dont open for lunch   (the bar is open but i highly doubt they will give us 3 rossetes for burger and chips)???

the answer i was told ?? pay £500 and get my inspection upgraded, yet last year i was told we were easily 3 rossetes but he couldnt upgrade us from none (before i started) to 3 straight away as i dont own the property so i have to prove seasonall concistancy etc. but next year (as in this year now) he would have no prob putting us forward. yet he knew our opening times and still said that

 

i give up!!

suggestions are most welcome, and we do cook for our customers before anyone says it but if all the award is is a confermation of a standard we want to make sure we are giving “there” readers the correct info. etc etc

I think you could go on for pages on the workings of the guide, but if the AA have said “That you’re easily 3-AA rosettes” would the hotel not see the £500.00 as an investment and off set it against return on marketing the property as 3-AA rosettes

That would be my argument with the boss, just a thought

If your worthy of 3 rosettes you should get the rosettes, it should be up to the AA to have enough staff to inspect as needed. sounds like a dodge money making scheme to me, tell a restaurant they are good enough . . . . . . . . but its going to cost £500 pounds for us to print its good enough

And we allready pay about £1200 a year to be in the bloody thing, we will pay it if we have to but is that normall for hotels (i know its not there fault we dont open for lunch)

but he ho there we go

or we can pay them a consulency fee (i think its a seperate £1300) and they will come out straight away was the other thing i was told so in other words, we in essance buy there consulincy service and in return they give us awards or tell us what we need to do to get the award we do it and get the award

strange and it just gets stranger every year, im glad im just a bloody cook

This explains everything and read the last question and answer Chef99/

What is the set up for the inspection team?
The majority of the AA inspection team is full time, with approximately thirty regionally-managed inspectors.  They have industry
experience, top-notch training and follow strict criteria when inspecting hotels and awarding rosettes to restaurants. It is as
objective as humanly possible. 

Some of the inspection team are what we call ‘eater-writers’ – exclusively visiting stand alone restaurants.

How do new or existing addresses go about getting an inspection?
Simply enough we need to know they exist and, secondly, that they’re right for an inspection.  The Guide will make a discerning
decision, initially based on the menu, but also taking into consideration the background and experience of the people involved.
Often a new opening will immediately be on the radar of the regional inspectors.  In addition, restaurants can write to the AA
Guide, email us, and our readers are more than welcome to recommend places.

How frequent might an inspection happen?
The ambition is to inspect as often as possible. I would suggest The AA Guide is very competitive in the area of inspections
given the size and reach of the inspection team. The top places get multiple visits, especially when a promotion or demotion is
being considered. We always inspect when a chef changes. 

What is the decision making process for Rosette promotion or demotion?
The inspectors are all experienced in grading rosettes, bench-marking as it were, and awards are at their recommendation. At
the higher levels (three rosettes and above) there are usually multiple visits and the award is ratified by our ‘Hospitality Awards
Panel’ of independent experts. So, in the event of a recommendation to change Rosettes at the higher level, this panel will
provide a layer of ratification.  The AA Restaurant Guide has a robust, consistent and objective process and takes these
decisions very seriously.

What role does reader feedback play?
The AA Restaurant Guide’s content is essentially based on the work of a team of expert inspectors. Its methods are robust
and reliable. In that sense, although we welcome reader opinion, it is not the bedrock of the Guide.  There are forms at the
back of the book and we’re always happy to hear about our readers experiences in restaurants. You can have your say on the
internet version, too.

What gains Rosettes – food on a plate or other factors?
Rosettes are purely about the food on the plate. The Guide entries cover other factors such as setting, atmosphere, wine and
service and so on.  So the quality of the cooking is the beginning and end of the Rosette awards.

Any plans to change the Rosette System?
Absolutely not.  It is a brand that is strong in the industry – the public and chefs understand the Rosette system well.  Chefs
are rightly proud to put their AA Rosettes on their CVs or present them with a high profile at their restaurants, or on their
websites.  And the customers, our readers, seem to appreciate the clarity and reliability of the awards.

What is the situation regarding consultancy provided to chefs?
The AA does provide consultancy on everything from housekeeping to book keeping to the food.  The objective is to help raise
standards in the industry.  This is separate to the research and inspection procedures, and, as Editor of Restaurant Guide, I
have absolutely no involvement with the consultancy process.

http://www.fine-dining-guide.com/National-Guides/Andrew_Turvil_Interview_AA_R…

simon dow - 23 January 2010 10:48 AM

This explains everything and read the last question and answer Chef99/

How frequent might an inspection happen?
The ambition is to inspect as often as possible. I would suggest The AA Guide is very competitive in the area of inspections
given the size and reach of the inspection team. The top places get multiple visits, especially when a promotion or demotion is
being considered. We always inspect when a chef changes. 

Rubbish i have did 2 years in more than one place without an inspection, despite having a higher AA accolade before.

 

What gains Rosettes – food on a plate or other factors?
Rosettes are purely about the food on the plate. The Guide entries cover other factors such as setting, atmosphere, wine and
service and so on.  So the quality of the cooking is the beginning and end of the Rosette awards.

Once again rubbish..maybe dependant on which inspector(sic) you get.

At the four seasons i made the mistake of wrong fish came in.
I spoke with supplier was getting turbot..menu is written in morning…phoned supplier at lunch time asking where is my ####### fish….answer its ok its on its way.

Fish came in, i prepped it , dindt take in notice.

But it was halibut not turbot.

It didnt click in my mind until the first order came on saying 1 turbot 1 duck

i went ####…its not turbot its halibut.

Anyway AA inspection that night…he dosent notice.(come halibut / turbot are not the same)

but he comments on lighting and its to dark to see the food

Sorrry But WTF.

This is not an isolated incident…I have served pork to anspector who thought it was chicken, most recently the parsnip veloute for bouche was sublime…( but it was celeriac you twat)...the same inspector challlenged why we were doing homemade black pudding with the scallops, it didnt need he said.

or the best yet?

We were inspected once at a place whilst i was sous,  The inspector loved his meal but he could not understand why we had a turbot dish with orange crust on the menu????

He said that wont go??

He dindt have it, evrything else about the inspection was great..

But wait a minute if you havent tried a dish, why the #### commen on it in the report..

Twat

 

I must say we where lucky with are inspector from the AA he knew what he was doing, and actually he was very pleasant to sit with and go over some points with.

got this through email today

Dear Sir/Madam

AA Rosette Academy 2010

Since 2007 the AA has delivered over 60 Rosette Academies around the UK to Hotel Groups and individual establishments who seek a clearer understanding of how the AA assess food and where their standard of culinary output sits within a long established and trusted award system for successful gastronomy.

The Rosette Academy is a one day course which includes 21 dynamically presented modules all wrapped up into a rolling national competition. For the first time, and in association with Cornwall College, the Rosette Academy is now providing an opportunity for delegates to review best industry practices so that a greater sense of context can forge the expectations of tomorrow’s industry leaders. Whilst these events are hosted by further education, we are now inviting any personnel from any area within the hospitality industry to join us.

If you are interested in attending a Rosette Academy at Cornwall College on Tuesday 23rd February, please complete the attached slip and please send to the associated address. The closing date for applicants will be Monday 15th February. The price per delegate including lunch is £155 per person excluding VAT.

If you have any questions regarding this course please do not hesitate to contact my colleague, Martin Jeffery, by email.

In the meantime I look forward to seeing you in the near future.

My very best wishes.

Stephen Wilkinson

AA Hotel & Restaurant Inspector

AA Hotel Services

Got one of those today, hmmmm doesn’t really sit well with me.