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Second Serving Of Rosettes For Grand Hotel

Tyrells at The GrandThistle Bristol, which is soon to be re-named The Grand Hotel, has been honoured with a second AA Rosette thanks to the culinary skills of two top chefs, making it the only hotel in Bristol with two AA Rosette honours.

Head chef George Opondo and sous chef Paul Ngigi who both previously worked at the The Savoy joined the hotel's restaurant team two and a half months ago.

Since joining, the pair have transformed the lively Tyrells Restaurant with their seasonal menu and signature dishes of Confit Duck, Foie Gras Terrine and Dark Chocolate Fondant.

The chefs, who also previously worked at Thistle Brands Hatch where they too scooped two AA Rosettes', have created a range of dishes using only the freshest locally sourced ingredients.

The Grand Hotel is soon to undergo a major investment of £6m to fully refurbish the hotel's 182 bedrooms, restaurant, reception area and function suites.

General Manager Richard O'Riordan said: "With the re-naming of the hotel back to its original name 'The Grand' and the multi-million refurbishment programme in place to restore the hotel to its former Victorian glory, it is a very exciting time for us."

"The hotel prides itself on providing an excellent, high quality service. Having an award winning restaurant confirms we are fast becoming the premier four star hotel in Bristol. We hope this second Rosette is the first of many more honours to come!"

The 90-cover Tyrells Restaurant has wide appeal, attracting young professionals as well as couples and families.

It provides a modern backdrop, with contemporary chandeliers adding to the atmosphere and an à la carte menu offering the best locally sourced seasonal fayre, with dishes such as Wild Cornish Sea Bass and Passion Fruit Crème Brûlée.

Thistle Hotels has 11 hotels with at least one AA Rosette and The Grand is the third Thistle to receive a second AA Rosette.

For more information visit www.thistle.com