The AA Rosette Awards: A Benchmark of Culinary Excellence

For almost 70 years, the AA Rosette Awards have been a trusted mark of quality within the UK’s dining scene. First introduced in 1956, the AA Rosette scheme was the first nationwide system for assessing food quality in restaurants and hotels. 

“Our long-established Rosette scheme celebrates successful cooking at different levels across the UK. Achieving a Rosette award is a significant milestone that can elevate a restaurant’s profile. It’s a testament to culinary excellence and can firmly place your establishment on the culinary map,” explains Numphud.

What it means to earn an AA Rosette

Unlike many other restaurant awards, AA Rosettes focus exclusively on the quality of food, making them a valuable benchmark for both diners and industry professionals. “AA Rosettes have always been about the quality of food on the plate. Acting as a clear indicator of culinary excellence and reflecting the stand-out experience diners can expect from the moment they enter the restaurant,” he says.  

For many chefs and restaurateurs, receiving an AA Rosette is a career-defining moment. It signifies a level of skill, dedication, and artistry that places them among the best in the business. 

With the hospitality industry facing economic pressures, increased operating costs, and staffing shortages, an AA Rosette can provide a crucial boost. The recognition helps restaurants build a strong reputation, attract discerning diners, and stand out in an increasingly competitive market.

“Given the challenges we’ve seen in the sector, there’s never been a more important time to recognise the hard work of both kitchen and front-of-house teams within the restaurant sector,” says Numphud.

Yet, earning an AA Rosette is not easy. The process is meticulous, with professional inspectors assessing restaurants anonymously before revealing their identity after the meal. “We will book, visit, eat and experience a restaurant like any other customer,” Numphud reveals. “After the meal, we will announce ourselves and normally speak to the chef or patron, owner, restaurant manager, and sometimes all of these and more! We will offer a professional summary of our experience and specific feedback on the dishes we sampled also leaving our business card.”

For AA inspectors, every detail of a dish is meticulously evaluated, but the most critical factor is its overall taste and execution. The success of a dish hinges on a combination of elements, including the quality and freshness of ingredients, precise cooking techniques, proper seasoning, and well-balanced flavors. Temperature control and accurate presentation also play key roles in determining whether a dish lives up to the expectations set by the menu. The inspectors’ goal is to ensure that each plate not only meets but exceeds the culinary standards associated with the AA Rosette Awards.

Different levels of achievement

The AA Rosette scheme recognises restaurants at different levels, with one to five Rosettes awarded based on the standard of cooking. 

Numphud explains that restaurants awarded 1 AA Rosette achieve standards that stand out in their local area. They serve food prepared with care, understanding and skill, using good-quality ingredients. At 2 Rosettes, restaurants aim for and achieve higher standards and better consistency. A greater precision is apparent in the cooking, and there will be obvious attention to the selection of quality ingredients.

In addition, only the top 20% of all restaurants achieve 3 Rosettes or higher. These are outstanding restaurants that achieve standards that demand recognition well beyond their local area. And lastly, at the top end of the scale, restaurants awarded 5 AA Rosettes represent the pinnacle, where cooking is on par with the best in the world. These restaurants have highly “individual voices”, exhibit “breathtaking” culinary skills, and set standards to which others aspire, yet few achieve.

With inspectors dining at over 200 restaurants annually, they are well-versed in assessing culinary standards across different cuisines and regions. “We undertake significant training of all our inspection team when they first start, which includes benchmarking from day one. All our inspectors come with an extensive background in industry, and we complement this by ongoing training, moderation and focus on key subjects such as produce and provenance, different cuisines from around the world and tastings,” says Numphud.

Restaurants are then reassessed on a rolling basis, typically every 12–18 months, and Rosettes can be won and lost based on the standards the inspectors find during successive visits. This ensures that the awards remain an up-to-date reflection of quality and that restaurants maintain their high standards year after year.  

The challenges

Numphud admits that the restaurant industry is constantly evolving, and AA inspectors have observed several key trends shaping the sector throughout the years. “Restaurants of all different styles can achieve Rosettes from casual eateries, buzzy brasseries to more formal dining rooms.” 

New trends, such as greater informality, tasting menus, and sustainability, are also shaping the future of dining. “The scheme has always welcomed all types of restaurants which have a common goal in serving great food. This tends to reflect the trends in the industry such as a move to greater informality, tasting menus, grazing / tapas menus, sustainability, prominence of English wines and so much more,” he adds.

However, running a restaurant remains a difficult task, particularly for smaller independents. “There are many challenges that restaurants have had to deal with over recent years. Above inflation, operating costs including utilities, food and labour, insurance and business rates. The impact of the budget in April with the increases to national insurance contributions and the lowering of tax thresholds will cost the hospitality industry £3bn in 2025,” Numphud says.

However, as dining habits continue to change, the AA Rosette scheme remains committed to reflecting the industry’s highest standards. “The Rosette Awards will always reflect the overall standards achieved within the industry. As in previous decades, we anticipate that standards will continue to rise over the next decade and customers will see an ever-increasing diversity of restaurants,” the AA Media managing director claims.

For chefs and restaurateurs aiming to achieve an AA Rosette, the message is clear: focus on quality, precision, and consistency. Numphud stresses the importance of learning the craft: “Following your passion, working in various places will build up an invaluable bank of experience and skills. Never stop learning, use all feedback as a filter to improve. Consider a mentor, their guidance and insight can be extremely helpful to pursue your ambitions.”