Manchester’s finest restaurant lands another accolade

Adam Reid

The restaurant recently named the best in Manchester has just been awarded its fourth AA rosette.

Adam Reid at The French, which is based in The Midland Hotel, looks to be on track to land a coveted Michelin Star.

Manchester has been with a Michelin Star restaurant for four decades.

The fine dining restaurant has been awarded four AA rosettes, 18 months after Adam Reid took over from his mentor Simon Rogan.

Simon Rogan’s restaurant L’Enclume in Lancashire is thought to be one of the best in the country.

Manchester born Adam, a winner on the TV show Great British Menu, has led the restaurant to a number of accolades.

It was recently named the 13th best restaurant in the UK in the Good Food Guide- the highest placing of any restaurant in the city.

Adam said: “To be awarded a fourth rosette after just 18 months since opening is amazing, it is all down to the hard work and dedication of the team in both the kitchen and service.

“Creating our own identity and personality has been our main aim and to see these accolades arriving on the back of that makes us very proud.”

The next recipients of Michelin Stars are due to be announced on Monday, October 1st.

The Midland Hotel was the last restaurant to be awarded a Michelin star, which it held from 1974 to 1977.

The restaurant’s other claim to fame is that it was the venue chosen by David and Victoria Beckham for their first ever date.

Just under 50 restaurants in the country hold four AA rosettes, all but seven of which have at least one Michelin star.

The French is now also the highest ranked restaurant in the Good Food Guide without a Michelin star.

Moor Hall in Aughton, Lancashire, was awarded five AA rosettes after winning its first Michelin star last year.

A spokesperson said: “We are delighted to be awarded our fifth rosette for culinary excellence by the AA Restaurant Guide. The award acknowledges the magnificent culinary skills and standards delivered by Mark and the team, who have worked tirelessly to create delicate and inspired dishes for you to enjoy.”