The restaurant team from a hotel in Falmouth is celebrating after being recognised for the quality of its food, service and ethos.
The Greenbank Hotel’s restaurant, which is lead by head chef, Fiona Were, has been awarded AA 2 Rosettes.
It gained the accolade for service and support of local producers, as well as its ethical and sustainable stance.
Fiona Were, who describes her food as ‘modern international cuisine fusing style, techniques and flavours’, said: “It feels like a great achievement to be recognised for the hard work the team do consistently everyday.
“This is an award the team wanted, but it was not our sole focus. Our aim is to make sure that what we put on the plate everyday pleases our customers.
“We use tremendous ingredients that have provenance and seasonality, have great suppliers locally and use interesting flavours. These elements combined allow us to showcase the fantastic Cornish produce that is on our doorstep.”
Fiona and her team use a number of local suppliers including Matthew Stevens and Son, Primrose Herd, Roddas, Hendy Fruit and Veg, Cornish Duck, B&N Farm Foods, Kernow Sausage Company, Kernow Sashimi and Hanson Fine Foods.
The team also champion free range poultry and fish caught using ethical methods from sustainable sources.
As well as securing the AA 2 Rosettes, the hotel increased its overall AA Four Star rating.
Paul Goodwin, Greenbank Hotel’s manager, said: “We’re incredibly proud and pleased for Fiona and her amazing team in the kitchen and the restaurant.”