WIRRAL restaurants are celebrating after being singled out for top national awards.
Da Piero in Irby has been praised in the new edition of the Good Food Guide, as well as Fraiche in Oxton being listed in the book’s prestigious Top 50 Restaurants list.
The best-selling guide has praised the standard of dining in the region.
Da Piero was praised for its “consistently authentic Sicilian offerings”.
The family-run restaurant is owned and run by Dawn and Piero Di Bella, with their son Alan.
Dawn says: “Once again we are celebrating the inclusion of Da Piero in the Good Food Guide 2013. We are proud to be one of only two restaurants on the Wirral to have received this recognition for the fourth year in a row.
“We continue to provide authentic Italian cuisine, using only top quality ingredients in a relaxed atmosphere with excellent customer service. We would like to thank all our customers who continue to support us and look forward to welcoming many more.”
Meanwhile Merseyside’s first 3 AA Rosette hotel restaurant retains its prestigious status for the second year.
The Lawns at Thornton Hall Hotel is still the only hotel restaurant in Merseyside with the coveted three AA Rosette status – awarded to ‘outstanding restaurants that achieve standards that demand recognition well beyond their local area’.
Only 10 per cent of the venues in the AA’s Restaurant Guide are ranked with three or more AA Rosettes.
Andrew Thompson, chairman of Thornton Hall Hotel, said: “We were delighted to have maintained the three AA rosettes status going into our second year. The three AA rosette accolade reaffirms our position as the top hotel restaurant in Merseyside and we are striving to expand on our success – the next goal is to be awarded a Michelin star or even our fourth rosette.
“Our executive chef David Gillmore, his kitchen team, and the front of house staff, work tirelessly each day to provide the best fine dining experience possible for our guests.”
David Gillmore added: “The restaurant has an excellent reputation across the region for fine dining and as a special occasion venue.
“I am aiming not just to maintain this, but to further enhance and develop our menus and overall visitor experience.
“This award means a lot to me personally and to everyone who works in the restaurant – it is also a strong measure of our local suppliers who we rely on for much of our fresh produce.”