AA's rosette award scheme was the first national scheme for assessing the quality of food and service. Inspectors will visit a hotel or restaurant on one or more visits to decide whether the establishment is worthy of the accolade.

About 10% of restaurants nationwide are of a standard that is worthy of one or more rosettes, according to AA, so to achieve any is a great honour.

Two Rosettes: The chef must show greater technical skill, more consistency and judgement in combining and balancing ingredients, and have a clear ambition to achieve high standards.