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Top ranking: AA Rosette Restaurants

We were delighted to see that some of our fantastic customers were quite rightly recognised for their tremendous work in the latest AA Rosette Awards announcement a few weeks ago.

The AA Rosette has been awarded to the very best restaurants and hotels since 1956, with success determined by one or more visits by an AA inspector. In such a difficult year for the industry, and in the midst of another lockdown, it’s important for us to shine a light on some of our customers achievements by celebrating their hard work, skill and determination. With that in mind, we allowed ourselves the pleasure of a whistle-stop tour of the Woods customers that made the list. We’ll be seeing you all soon, hopefully.


Muse is the brain-child of one of the UK’s most acclaimed and inspirational British chefs, Tom Aikens. At 26, Tom became the youngest British chef ever to be awarded two Michelin Stars. Muse marks Tom Aikens’ return to experience-led fine dining in an intimate 25-cover converted mews house. The menus at Muse have been inspired by nostalgia and the pivotal moments and key people from Tom’s personal life and career.

Frenchie Covent Garden

Frenchie Covent Garden is the new London outpost of the revered Frenchie restaurant, Frenchie To Go, Frenchie Wine Bar and Frenchie Wine Shop on Rue du Nil by Gregory Marchand. The restaurant is a nod to the modern French brasserie and has the elegant Parisian spirit of being both refined and relaxed.

Hide Above

Hide Above offers diners tranquil views over Green Park and a light-filled dining room. The food is light, elegant & pure. They have both a la carte and tasting menus available with matching wine flights.


Having worked together at The Fat Duck for many years and held on to three Michelin stars throughout their tenure, chef Johnny Lake and sommelier Isa Bal founded Trivet to bring a fresh approach to quality dining. Trivet has a friendly welcoming atmosphere, with expertly created food and drink combinations, all made with top quality ingredients and executed with exceptional culinary skill.