Reeds Restaurant at Ferrycarrig Hotel in Wexford, overlooking the River Slaney, has just been awarded 2 AA Rosettes.

AA Rosettes are awarded to restaurants on the basis that they demonstrate exceptionally high standards of cuisine, and are awarded on a scale of 1 to 5. Each year only a handful of restaurants in Ireland are nearly awarded Rosettes.

Executive Chef of Reeds Restaurant, Tony Carty, commented: “Reeds Restaurant at Ferrycarrig Hotel prides itself on the use of local produce. It’s vitally important to build a relationship with our suppliers, which include; James Walsh – Rosslare Crabmeat, Greenhill Farm, Richie Doyle and Pat O’Neill butchers, Tom Cleary vegetables, Killowen Yogurts and Atlantis Seafood. By using these local suppliers it enhances our menu for our customers to enjoy the wonderful local produce available to them.”

Conor Faughnan Director of Consumer Affairs at The AA, commented: “To receive 2 AA Rosettes a restaurant must show commitment to the highest standards not just in preparing the finished product, but even in sourcing their ingredients. It’s a testament to the great work of the team at Reeds Restaurant that they have received this award and a sign, I’m sure, of even greater things to come in the future.”

The AA inspector commented: “This visit to Reeds was a pleasure, revealing a fine balance between formality and friendliness. All of the dishes were perfectly cooked, with great fresh flavours indeed it was difficult to choose from the well compiled menu featuring so much of what is best in the larder that is the South East”

Commenting on the double AA Rosette award, Derek Coyne said: “I would like to thank all the employees of Reeds Restaurant at Ferrycarrig Hotel for their tremendous commitment to delivering a truly great dining experience for our local and resident diners.”

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