Hotel Classification Systems

 

High Quality 

 

Only cooking of the highest national standard receives three or more rosettes. Menus will be 

imaginative; dishes should be accurately cooked, demonstrate well developed technical skills and 

a high degree of flair in their composition. Ingredients will be first-class, usually from a range of 

specialist suppliers, including local produce only if its quality is excellent. Most items - breads, 

pastries, pasta, petits fours - will be made in the kitchens, but if any are bought in, for example, 

breads, the quality will be excellent.