The Morritt Hotel, County Durham Receives Prestigious Two AA Rosettes

ONE of County Durham's most renowned country house hotels is thrilled to announce its restaurant has been awarded 2 Rosettes by the AA.

Nestled in the tranquil hamlet of Greta Bridge, the Grade II listed 17th Century venue has become somewhat of a hidden treasure - building a reputation in the region for first-class locally sourced food. The most recent award is further proof of their dedication to providing guests with quality food - something those who have dined there are already well aware of.

The vibrant colours and fun artwork combined with oak panelling and block wood floors of Gilroy's Restaurant provide the perfect backdrop for the contemporary dishes created by Head Chef, Lee Stainthorpe, Sous Chef, Craig Wanless and their brigade of chefs.

Receiving its first rosette in 2011, this second rosette places The Morritt in the top 40% hotels and restaurants in the country.

Stainthorpe commented: "We are delighted to receive such a coveted award recognising all the hours and hard work the team and I have put into creating exciting ever-evolving modern menus that make the most of the excellent produce the local area has to offer."

Guests dining at the hotel's Gilroy's Restaurant can expect a menu of imaginative, contemporary dishes that change every two months showcasing the best regional produce. Dishes include Whitby Crab with bloody Morritt, celery and heirloom tomato using seafood delivered daily from Redcar's Inshore Fishery, and Limousin beef with onion, escargot, wild sorrel and smoked bone marrow featuring meat from Ripon butcher Phil Marley.

To add a personal touch all pork and fresh eggs come from proprietor Barbara's very own chickens and rare ironage pigs and bread is baked onsite every morning ensuring that diners only ever receive food of the highest quality.

Owner, Barbara-Anne Johnson, commented:

"Everyone at The Morritt is over the moon that Lee, Craig and the team have received the recognition they deserve for continuously creating new and innovative dishes at the highest level possible. This is only the beginning and I can't wait to see what the future has in store."

Andrew Ford, Senior Hotel & Restaurant Inspector, UK Area Manager, AA commented

"The cooking from the young brigade showed flair, skill and vision to produce food to a very high standard. The quality of ingredients was excellent and it was a pleasure to be able to award the Morritt a second Rosette for culinary excellence"