Excellent AA ratings for Solihull restaurant and hotel

Pictured are Craig Newman operations manager, Ryan Swift head chef, Seamus Sharkey restaurant manager and head sommelier, Jayne O’Malley hotel director, James Hill managing director

Pictured are Craig Newman operations manager, Ryan Swift head chef, Seamus Sharkey restaurant manager and head sommelier, Jayne O’Malley hotel director, James Hill managing director

Staff at Peel’s restaurant in Solihull are celebrating after gaining a seal of approval from AA inspectors.

The restaurant in Hampton-in-Arden, near Birmingham International, has gained two rosettes following its first AA inspection – the highest accolade achievable on a first visit.

AA ratings for restaurants and hotels are similar to those given by the Michelin Guide, where success or failure depends on one or more unannounced visits by an inspector to sample the service.

This year only one restaurant, 21212 in Edinburgh, was awarded the prestigious accolade of four AA rosettes, while just 13 were given three AA rosettes.

A single rosette is given to restaurants who “stand out in their local area”, but to get two rosettes a restaurant must offer “greater precision in the cooking, with obvious attention to the selection of quality ingredients”.

Peel’s is based at the 19th century Hampton Manor Hotel, which in the same inspection, has gained five stars from the AA.

Hotel director Jayne O’Malley said: “This is a huge achievement for our head chef Ryan Swift and his team considering Ryan has only been in his position of since February.”

The five-star rating is given for outstanding facilities and services including “luxurious accommodation and public areas”.

Ryan Swift, originally from Tamworth, has worked in some of the most creative kitchens with inspirational chefs in the country.

His extensive CV includes Sat Bains, L’Enclume, Pennyhill Park, Lords of The Manor and Hambleton Hall. He joined Hampton Manor from Mallory Court in Leamington.

His cooking career started at an early age after he was inspired by his grandmother peeling produce directly from her garden.

Ryan says he has a passion with his team “to create fresh seasonal food that honours the produce and delivers intense flavours and creative textures”.