Michelin-starred restaurant apologises after poor hygiene rating

A Michelin-starred restaurant has apologised to its customers after receiving the lowest grade possible for its food hygiene.

Food safety inspectors from Warwick District Council gave The Cross in Kenilworth a rating of just one out of five in their latest inspection, saying a major improvement was required in its food safety management.

The restaurant is owned by Andreas Antona, who also owns the similarly Michelin-starred Simpson’s in Edgbaston. Head chef at The Cross is Adam Bennett, who made his reputation when he worked in a similar role at Simpson’s.

In a statement on the restaurant’s website, Mr Antona said: “We are very disappointed with the score because the whole team takes health, safety and hygiene extremely seriously. The issues raised in the recent EHO visit resulted from a paperwork misunderstanding and a broken vacuum packing machine.

“The Cross had a four-star (hygiene) rating in December prior to this inspection, little has changed in the set up or personnel, we reapplied hoping for an even better score at a revisit arranged for January 2017. At the revisit one of our vacuum packing machines was broken, we had implemented controls to protect customers but the inspector marked us down for the issue. We have worked with Warwick District Council, completing all recommendations and we are looking to reapply for a further revisit in the future.

“We have absolute confidence that we have always operated at the high standards expected of an award-winning establishment. Whilst we are not due a revisit until May we’d be happy to be inspected without prior warning. Our team will also be on hand to address any concerns that you might have on your next visit.”

Commenting on the rating, he said a new management system had been implemented post-inspection and staff had been retrained in the critical points associated with the food operations of the business.

“We have prioritised and complied with the recommendations from the local authority as well as recommendations of our food safety consultants,” he said.

During their visit, the food safety officers concluded that in terms of hygienic food handling (which includes preparation, cooking, re-heating, cooling and storage), an improvement was necessary.

In terms of the cleanliness and condition of the facilities and building (which covers layout, ventilation, hand washing facilities and pest control) to enable good food hygiene, the rating was good.

However, the real problem involved the management of food safety. Here, systems or checks should be in place to ensure that food sold or served is safe to eat. The council said there should also be evidence that staff know about food safety, and that the food safety officer has confidence that standards will be maintained in the future.

However, having completed their inspection, the food safety officers concluded that a major improvement in this area was necessary.

The food hygiene rating or inspection result given to a business reflects the standards of food hygiene found on the date of inspection. The food hygiene rating is not a guide to food quality.