History is definitely in the making in the vibrant Lake District town of Keswick as our much-loved Skiddaw Hotel has recently been awarded its 4th star for excellent levels of hospitality and service!
To add another feather to the cap, our brand-new restaurant, Brasserie 31, was awarded its first ever Rosette – talk about a post-lockdown pick-me-up! The reimagined restaurant has quickly become a crown jewel of the Skiddaw Hotel, with many guests singing its praises and everyone wanting a taste of the chef’s visionary menus.
The AA inspector highlighted that the visit “was an enjoyable experience which saw previous positive inspection results borne out and increased scoring following extensive refurbishment to the public areas on the ground floor”.
The report also highlighted that the bedrooms remain of a very good standard, housekeeping was seen to be excellent and that service and hospitality were very good which was synonymous with previous visits.
“We are over the moon that the top quality and service that we offer has been recognised and endorsed with an increased four-star rating. The artistic flair of our Head Chef and his team of chefs are testament to the AA Rosette accolade, this along with the front of house staff, who all work tirelessly to offer our guests the perfect guest experience.” – Neels Ferreira, General Manager
Bravo Brasserie 31
Earlier this year we closed our doors on the traditional Skiddaw Restaurant of yesteryear and opened the doors to a completely new Lake District dining experience. Not only did the look, feel and name of the restaurant receive a complete reimagination, but we also hired a brand-new Head Chef who could give this sophisticated restaurant an exquisite menu to match. Not to mention the deliciously prepared food he creates.
New Head Chef, Bobby Fillingham, previously worked at the Borrowdale Hotel as a sous chef before being bestowed the challenge of taking over Brasserie 31 and the team of existing cooks in January. We put Bobby to the test, and it certainly paid off!
Chef Bobby’s vision for the ‘new Skiddaw Hotel’ was to bring the guest dining experience to the next level. This was done by developing the food and service, with the overall aim of achieving a Rosette and making the hotel a foodie destination for locals, as well as visitors.
“The quality of the dining experience we provide is a testament to locally sourced ingredients, constantly evolving techniques and excellent hospitality. I’m really proud of what our team has achieved.” – Head Chef, Bobby Fillingham
During his visit, the AA inspector dined on ‘Long and Slow” Braised Pig’s Cheek’ to start, followed by ‘Irish Sea Cod Loin – Solway Brown Shrimp, Crab, Potato and Samphire Chowder’, and ‘Black Forest Gateau – Kirsch Cherries, Date Sponge, Bitter Chocolate’ for dessert.
“Dishes sampled were fresh, technically accomplished, accurately prepared and flavoursome; the cherry dessert was the highlight. On this evidence a One AA Rosette Award is clearly deserved. Well done to the team” – AA Inspector
Bobby’s new autumn menu features vibrant a la carte dishes with classic autumnal flavours which is now available. Equally, don’t forget to keep an eye out on our festive menus which will launch in November!
If you would like to experience the sights, sounds and sensations of Brasserie 31 please give us a call on 017687 72071 to book a table.
A huge thank you to our team!
In light of the amazing achievements, we just wanted to say a massive thank you to all our staff who have worked tirelessly to make this dream a reality.
After the unexpected 3-month closure at the beginning of 2020 which just so happened to occur after the completion of our full-ground floor refurbishment, the team truly have been amazing in promoting safety across the hotel, while still ensuring guests have an enjoyable experience.
We’re thrilled that as soon as the hotel reopened, we were able to once again deliver the excellent levels of hospitality that theSkiddaw Hotel is known for, and it’s great that the hard work paid off with these two incredible honours.
