THE Traddock in Austwick has this week been awarded its third AA Rosette and entered the top 10 per cent of UK restaurants within the AA Restaurant Guide.

Head chef Ryan Shilton and his team have worked tirelessly for the last few years to achieve this accolade.

He said after learning of the award: "Being awarded three AA rosettes is an achievement that the whole team has worked tirelessly towards. Everyone is massively proud of what we’ve achieved so far. We want to build on that and will continue to work with our suppliers to cook the food we love eating.”

Traddock owner Paul Reynolds added: “It’s a proud moment for us all to receive this award. it is a testament to the whole team’s hard work and commitment to delivering a quality experience. The last few years have not been straight forward so this award is a huge boost for us all.”

The Traddock is a small family-owned and run country house hotel on the edge of the Yorkshire Dales. The hotel provides a three course dining menu and a nine course tasting menu with a focus on local artisan ingredients and seasonal produce.

It has been owned by the Reynolds family since November 2002 and who have carried out renovations and improvements to the Georgian and Victorian rooms.

The family places a strong emphasis on minimising the impact on the environment with its ethical and recycling policies. The family also strives to create a fun and friendly place for its staff to work.

The team of six in the kitchen sources food locally and has partnered with many local artisan producers who provide high quality products.

The Grade II listed Georgian home was built around 1740 by the Ingilby family.  

The AA awards are awarded bi-annually in February and October, with the Traddock restaurant adding a third rosette to join a small select group of the top North Yorkshire restaurants with this accolade.

AA describes restaurants with 3 AA rosettes as “Outstanding restaurants that achieve standards that demand recognition well beyond their local area. The cooking is underpinned by the selection and sympathetic treatment of the highest quality ingredients. Timing, seasoning and the judgment of flavour combinations will be consistently excellent. These virtues tend to be supported by other elements, such as intuitive service and a well-chosen wine list. Around 10 per cent of the restaurants/hotels within the AA Restaurant Guide have three Rosettes and above.”