Reeds Restaurant, at the Ferrycarrig Hotel in Wexford, has been accredited with two AA rosettes for the third year in a row.
The rosettes are awarded for the quality of cooking and are similar in standard to Michelin stars. To be eligible to receive 2 AA Rosettes restaurants are required to demonstrate a desire to achieve higher standards, better consistency and greater precision in cooking. This achievement is awarded solely on the basis that the restaurant demonstrates exceptionally high standards of cuisine.
Furthermore, significant emphasis is placed by AA inspectors on the produce used by restaurants, as obvious attention to the selection of quality ingredients is required to receive the award.
Reeds executive chef Tony Carty excels with his selection and use of quality and locally sourced ingredients with each dish on the Reeds menu featuring local suppliers from all across Wexford.
Tony Carty commented: “I am really proud of all of the kitchen and restaurant team at Reeds. It is a combined effort and we are delighted to receive this award for the third consecutive year.
“Wexford is abundant with superior quality food producers and we are passionate about using quality local ingredients and proud to feature as many of these as possible on our menu, from Wexford Meadowland Farm to Slaney Valley Lamb, James Walsh – Rosslare Crabmeat, Greenhill Farm, Richie Doyle and Pat O’Neill butchers, Tom Cleary vegetables, Killowen Yogurts and Atlantis Seafood to name but a few.”
According to the AA for their inspectors, the top and the bottom line is the food. The taste of a dish is what counts, and whether it successfully delivers to the diner the promise of the menu.
The AA’s secret hotel inspector has praised Reeds as ‘a pleasure, revealing a fine balance between formality and friendliness’. Noting that all of the dishes were perfectly cooked, with great fresh flavours, so much so that choosing just one dish from the well-compiled menu was a difficult decision.
The AA’s inspector team commended Tony Carty and his staff on the high quality of the cuisine delivered, but also their ability to make best use of local ingredients. AA’s inspectors commented on “the accurate cookery of the freshest fillet of roast hake, landed at Kilmore Quay. This was served with crunchy Parmesan crusted polenta, a refreshing change from the ubiquitous potato.”
The AA uses highly trained and experienced inspectors to personally visit every AA accredited hotel. The assessments of the standards of hospitality, cuisine, facilities and staff are the most exacting in the industry. For a restaurant to be considered it must have displayed excellence over time.
Reeds Restaurant has also received the Best Hotel Restaurant in Wexford and was announced in the top five restaurants in Leinster by the Restaurants Association of Ireland.