A renowned North Yorkshire hotel has raised a glass in celebration after rescuring 3 AA Rosette accolade.
Helmsley-based boutique hotel, The Black Swan, has announced that its restaurant, The Gallery, has retained the rating following a menu overhaul.
Hotel representative, Jeremy Rata, explained: “When I arrived at the hotel in the late spring last year it was clear to me that the culinary direction at The Black Swan needed to be tweaked. It was veering towards a boutique modern European style with tasting menus which were not a true reflection of the hotel’s heritage.”
The kitchen’s former-head chef, Alan O’Kane, set the change of style into motion, with a focus on classical dishes such as beef wellington, rack of lamb and baked Alaska served with Yorkshire hospitality, theatre and flair.
The AA made the decision to revisit the venue following O’Kane’s departure when 25-year-old Matt Tyler stepped into the role.
Rata added: “Matt’s unique and extraordinary talent – and obsession with quality of produce and utilising his exemplary training at some fantastic properties – means his dedication has been recognised.”
Tyler, who gained his experience at the Lake District’s Gilpin Hotel, said: “I am thrilled that we have retained what is a very important accolade to us. Like comfort food, everybody has that one thing they love and keep going back to it. This is how I want the restaurant to be.
“I want people to say that they’ve had the best steak of their life and that they just have to come back. If accolades do follow, that’s great.”
Simon Numphud, managing director of AA Hotel & Hospitality Services, added: “The Black Swan has held the prestigious award of 3 Rosettes for a number of years, and it is great to see that under the new direction of head chef, Matt Tyler that the high standards of cuisine that we have come to expect have been maintained.”
“With enjoyable meals made from well sourced, quality ingredients, the food at The Black Swan is cooked with care and passion. The highlight of the menu is the banana and salted caramel mille feuille, which has great balance and clarity of flavours.”