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Buckland – part of the Eden Hotel Collection, the AA’s Small Hotel Group of the Year 2014-15 – was praised for its ‘appealing and balanced selection of imaginative dishes’. The staff’s attentive table service and good product knowledge were also applauded.
The AA only awards two rosettes to ‘excellent restaurants which aim for and achieve higher standards and better consistency’, where a ‘greater precision is apparent in the cooking’ and where there is ‘obvious attention to the selection of quality ingredients’.
Head Chef Ted Ruewell has spent the last six years nurturing the kitchens at the luxury William and Mary country manor house hotel, developing inspirational and exciting European menus with a modern twist which reflect his love of nature and his passion for fresh produce.
Buckland’s General Manager, Gemma Edmonds, says: “Ted is a truly dedicated chef. When he’s not working in our kitchens, you’ll find him in his vegetable patch, out on the waves catching fresh local fish, harvesting apples for cider and even making his own cheese.
“He loves cultivating the kitchen garden at Buckland and also brings in produce from his own orchards to use in the dishes he creates. His kitchen cider is very popular with his local suppliers!”
Ted adds: “It’s a team effort here at Buckland and the 2 AA Rosettes are the result of a great deal of hard work and enthusiasm from everyone in the kitchen.
“We are constantly striving to evolve and improve our menus. This year we’re concentrating on offering delicious, seasonal dishes at good value for money and coming up with new ideas that are bang on trend.
“For example, we’ve recently introduced a mix-and-match spin on the traditional afternoon tea with a ‘his and hers’ version – a glass of bubbly, scones, cakes and sandwiches for her and cheese, sandwiches, pork pie and a pint for him. It’s proving very popular!”
The AA award is the latest good news in what has been a hugely successful few months for Buckland Tout-Saints. Earlier this year the hotel scooped Gold at the Taste of the West Awards 2015; and last November, Ted beat seven other award-winning head chefs from across the Eden Hotel Collection to win the Battle of Eden title.
More than 100 guests who attended the annual gastronomic event voted for their favourite dish and Ted’s creation of seared scallops, truffled artichoke puree, trumpet noir and anchovy beignet was voted the best for its beautiful, clean flavour combinations.
Buckland Tout-Saints offers a wide selection of menus featuring meat, fish, fruits and vegetables delivered daily from local farms and fishing boats, as well as the hotel’s own produce.
Firm favourites include seared Start Bay scallops with pea puree and crackling; assiette of lamb with preparations of aubergine, garlic and rosemary; and vanilla rice pudding parcels with black cherries and stem ginger ice cream.
Buckland Tout-Saints is in the stunning Devon South Hams, surrounded by nearly five acres of gardens and woodland. It is just a short drive from the coast, the international sailing centre of Salcombe, the historic town of Dartmouth and the medieval town of Totnes.
For further details about menus, culinary events, private dining options or to reserve a table in Buckland’s elegant Russian pine-panelled Queen Anne Restaurant, visit www.tout-saints.co.uk or call 01548 853055.
For more information about the Eden Hotel Collection, go to www.edenhotelcollection.com
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