College restaurant revieves AA rosette

Exeter College @34 Restaurant achieves coveted award

Exeter College’s fine dining @thirty-four restaurant has achieved the highest accolade for a college restaurant having recently been awarded a Highly Commended AA College Rosette. 

The AA College Rosette Scheme, developed by People 1st International and AA Hotel Services, recognises college restaurants for the quality of the food they produce and the level of service they deliver. The scheme has been designed to reflect current industry trends in the realistic working environment that college restaurants provide.  

John Laramy CBE, Principal and CEO at Exeter College said; 

“Our vision as a College is to be exceptional and this is truly an exceptional achievement.  This recognises the excellence that I see from the whole team in @thirty-four and while it would be a great achievement for any restaurant, for a College restaurant to reach this standard is sector leading.   

“I would like to congratulate the staff and students on this stunning achievement. They have created a vibrant, passionate, and relaxed dining experience which is now highly regarded in Exeter and beyond.” 

The staff and students behind the restaurant were subject to a full restaurant inspection, held to the same standards as other local restaurants and hotels. They were tested on their menu and wine list knowledge as well as the quality of the food and service. 

Level 3 Supervisory Hospitality student, Victoria Ames would like to be a Maitre'd when she leaves College. Speaking about the inspection, she said; 

"I supervised the service on that day, so I showed them to the table and talked a little about the restaurant before I brought over their waitress for the evening. I do rounds to ask people how their food is, and I stopped at their table once or twice. It’s just nice being able to talk to people like that about the things we do here and nice to be recognised for it too.” 

Speaking about what she will take away from the experience, Victoria said; 

“It’s the little things that count, giving that extra attention to detail and making sure they get the best experience dining here.  

“At Level 1 I was very shy, now I am Level 3, and I can’t stop talking. College has really bought out the good side in me. That’s something I think people would benefit from when they do this sort of course. It’s not just about cooking or serving people, it’s about building your own skills and it is wonderful. It’s the best experience I’ve had in my life so far, I wouldn't change it for the world. I’m very happy here.”