Released on: April 9, 2008, 2:03 am

Press Release Author: BeyondPR

Industry: Food & Beverage

Press Release Summary: The Maynard has been awarded its second AA rosette within
just days of re-launching as a boutique hotel, and only a few months after
appointing a new head chef.

Press Release Body: The Maynard has been awarded its second AA rosette within just
days of re-launching as a boutique hotel, and only a few months after appointing a
new head chef. Paul Downing, director of The Maynard in Grindleford, Derbyshire,
said he was over the moon with the work that had been done by Ben Hickinson, 25 from
Hathersage, since taking over as head chef at the end of last year.

“We got our first rosette very quickly when we opened our refurbished restaurant
last year, and we’ve managed to get our second rosette even quicker. Ben is a local
lad and a great influence on the rest of the team in the kitchen. For him to be able
to command two rosettes at such an early stage in his career and only a few months
after taking over at the helm is an incredible achievement.

”The food coming out of the kitchen has been top notch for several months now,
according to our customers who have been telling us for a while that we have taken
The Maynard dining experience to a different level. More than one customer has
reported that they thought our restaurant food is ‘Michelin Star quality’. It takes
time to get the formula absolutely right and we continue to work very hard on the
areas that have been highlighted by the AA as ‘room for improvement.’ We are acutely
aware that you are only as good as your last meal and only as good as your last
customer experience.”

The overall Maynard experience as scored by the AA inspector – taking into account
the new accommodation, guest welcome, and all aspects of the hotel and restaurant
experience - was excellent and comparable with some of the best venues in the
region. This takes us to the next level from where we were before,” added Paul. “Two
rosettes means we have a foothold among the region’s quality hotels and restaurants;
we are keen to improve further on our ratings in the future.”
Ben said: “We were surprised that we got the two rosettes so quickly; having said
that, we would have been gutted if we hadn’t got the extra rosette, which gives you
an indication of how much thought and effort has been going into getting the food
right.”

Visits by AA inspectors are completely unannounced to ensure that the quality they
find is a true reflection of an establishment’s everyday standards. “The inspectors
are highly experienced in their field and know their stuff. The AA rosette standard
continues to be highly respected, therefore, both by the industry and more
importantly by the paying public, who still see it as a genuine and impartial
quality hallmark,” explained Paul.

To gain an AA rosette, establishments must produce `dishes of sound quality and
clarity of flavours, using good, fresh ingredients.’ The Maynard combines
traditional fare with more exotic recipes using locally sourced organic and GM free
ingredients whenever possible. New menus are introduced regularly. It means that The
Maynard will be automatically entered into the next AA restaurant guide - an
acknowledged authority on fine food and dining.

To book a table at the restaurant or book into the new hotel, telephone 01433 630321
or email restaurant@themaynard.co.uk. For general information, log on to
www.themaynard.co.uk
ENDS

Photograph and caption
Ben Hickinson, head chef at The Maynard is celebrating the venue’s 2nd AA rosette.



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Ref: MAY122 – Maynard 2nd AA rosette