A leading five-star hotel in Oxford has been honoured with a
third AA Rosette for its outstanding cuisine, intuitive service and
excellent wine list.
The Restaurant at Macdonald Randolph Hotel has
been recognised for using only the highest quality ingredients to
create a consistently excellent dining experience for its
After receiving its second AA Rosette in 2006 and recently
celebrating being named AA Hotel Group of the Year 2013/2014 as
part of Macdonald
Hotel & Resorts, Macdonald Randolph Hotel now
joins the 10% of restaurants and hotels in the AA Restaurant Guide
that have been awarded three or more Rosettes.
The Restaurant at Macdonald Randolph Hotel
serves the finest Scottish beef, British lamb, pork and only
the freshest wild fish; all prepared with impeccable consideration
of timing, seasoning and presentation. Executive Head Chef,
Simon Bradley, and his team are passionate about preparing
exceptional dishes for the table d'hôte and à la carte menus,
accompanied by fine vintage wine from a well-chosen list.
The elegant restaurant features full-length windows facing onto
the streets of Oxford, and the baronial hall setting is adorned
with University crests, offering a tasteful dining experience
complemented by the impeccably high standard of service from the
waiting and bar staff.
Michael Grange, general manager, said, "The third AA Rosette is
a fantastic demonstration of our team's efforts in providing our
guests with a quality dining experience, excellent food and drink,
and impeccable service. Our restaurant deals with only the best
suppliers and producers available, and we place a great deal of
importance on using only the freshest ingredients.
"It's a great honour for the Randolph to be recognised for these
achievements through a third AA Rosette, and we are proud to
provide Oxford with one of the best dining experiences available in