Queens Head wins second AA Rosette

The Queens Head Inn near Nassington has won its second AA Rosette while retaining its AA 4 Star Inn rating during the latest round of inspections.

The award is the culmination of the extremely hard work and effort of Erran Buckingham, who joined the Queens Head as head chef six months ago, and his small but dedicated team.

Before working at the Garden House Hotel in Stamford, Erran gained experience at five AA Rosetted and two Michelin starred Winteringham Fields with renowned Chef Germain Schwab, and then under Raymond Blanc’s at Le Manoir aux Quat’Saisons for over a year, and also won a competition to work at the Fat Duck in Bray for a month, Heston Blumenthal’s restaurant famed for its molecular gastronomy that has come second in the 50 best restaurants in the world for a number of years.

Alongside the signature wagyu and USDA steaks on offer at the Queens Head, Erran has introduced a number of dishes as part of his seasonal revamp of the menu that includes firm favourites: Pan seared scallops, pea and asparagus purée, chargrilled asparagus tips, smoked bacon velouté and pickled turnip; slow braised shin of venison, carrot and cinnamon puree, and boulanger potatoes; and banana and tonka bean panna cotta, toffee sauce, banana wafer, peanut brittle and Salted Caramel Doughnuts.

“My goal was to bring a certain style of cooking and flavour combinations that people in the area may not have tried before,” Erran says. “We are taking fantastic foods that marry together well and giving them a bit of a spark, adding little bits here and there to really bring the plates of food alive. So far it seems to be working, all the feedback has been excellent. I am extremely proud of my team for all their hard work in getting this second AA Rosette.”

“What a fantastic achievement for everyone in the kitchen, Erran and his new team have only been here for six months and already they have gained the much coveted second AA Rosette,” says General Manager, Agata Pawlak. “We are now looking forwards to what accolades we can achieve next, including perhaps a mention in the Michelin Guide among others!”

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