Chef serves up another rosette

Falkirk man, Brian Kerr, who is currently Head Chef at the Barcel� Oxford Hotel has just won his 8th AA Rosette.
Falkirk man, Brian Kerr, who is currently Head Chef at the Barcel� Oxford Hotel has just won his 8th AA Rosette.

A CHEF from Falkirk has been recognised as one of the best in the UK after winning a prestigious culinary award for the eighth time.

Brian Kerr is the head chef at the Barcelo Hotel in Oxford and recently helped its Medio restaurant win its first AA Rosette, which recognises the top eateries in the country.

But claiming awards is nothing new to Brian, who has secured a rosette for every hotel or restaurant he has worked in during a career which has spanned 15 years.

Brian was appointed head chef at the Barcelo, which is close to popular tourist attractions such as Blenheim Palace and the Ashmolean Museum, in 2009.

He said: “I am obviously delighted to have won my eighth AA Rosette and I am already working towards another one for the hotel.

“Since I was appointed as head chef, I have transformed the Medio restaurant into a popular fine dining destination, significantly raised the standard of service, and invested time into training my staff.

“I am extremely proud of what my team and I have achieved over the last year.

“I now hope to raise the profile of the restaurant even further during 2011.”

Brian learned his skills from among the best in the business, having first been trained at the prestigious five-star Gleneagles Hotel in Perthshire.

His first big job came when he was appointed head chef at the Raddison Portman Hotel in London aged just 25, which proved to be the start of his glittering career in food.

It was at the Portman that Brian had the idea to turn an unused room into what would become a popular fine dining restaurant.

It went on to win two AA Rosettes just six weeks after first being opened.

Cormac O’ Hara, general manager at the Barcelo, said: “We are extremely lucky to have such a talented head chef.

“I am grateful for all his hard work during the past two years.”