The butcher, the baker and the candlestick maker – well okay, the Head Chef celebrated Ashmount Country House achieving an AA Rosette for The Drawing Room restaurant along with the AA Breakfast Award.

Head Chef Danny Ife, baker Raymond Colley and butcher John Ellison – slipped into one of the five private hot tubs to mark the significant achievement in true Ashmount style!

Third-generation butcher John, from Ellison’s in Cullingworth and baker Raymond, from Asa Nicholson’s Bakery in Bradford, who has totted up an impressive 40 years in the industry, are both key suppliers to the country house and provide the business with delicious, locally-sourced produce.

Only 10 per cent of restaurants nationwide are of a standard that is worthy of one Rosette and above, and the AA Breakfast Award is only given to very special, high quality breakfasts made from freshly prepared local ingredients. At Ashmount Country House, guests can choose from a full traditional Yorkshire or vegetarian breakfast plus smoked salmon, fresh fruits and home baked croissants.

“Both awards are great achievements, but I feel especially proud that the Drawing Room received one AA Rosette. It was scary going in for it but amazing to get it!” says the Yorkshire born and bred chef. “We care about ingredients here – everything is sourced from local suppliers like Ellison’s and Nicholson’s – and I make sure that every dish brings out the wonderful flavour of this produce, and is beautifully presented. I’m glad the inspector agreed!”

It’s certainly been an intense period for 24-year-old Danny since joining the team at Ashmount in mid-March 2012. Within a week the talented chef who trained under Simon Gueller for three years at Michelin-starred Box Tree Restaurant in Ilkley, made his mark with a brand new, fine-dining, a la carte menu that scooped him the coveted Rosette.

His recently launched summer menu includes Cider and Apple Stuffed Pork Belly with Thyme Pomme Puree, Pan Fried Wild Seabass, and ‘Ellison's’ Aged Fillet Steak with Potato rosti, all topped off with desserts such as Dark Chocolate Delice with Hazelnut Paste and Espresso Jelly, a local cheeseboard and handmade chocolate truffles.

Danny, who worked briefly alongside Marco Pierre White when he was filming Hell’s Kitchen, says he learned everything he knows from his mentor Simon Gueller, who now partners Pierre White at the Box Tree.

“Simon instilled in me a passion for local produce and fine dining, so I feel very comfortable at Ashmount Country House,” says Danny, who also worked at Harewood House, in Leeds, for three years.  “This is a fantastic place to be, with lovely people and some of the best produce in the UK on my doorstep.”

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