The hotel restaurant, which is overseen by Albert Roux and head chef Darin Campbell, hit the Scottish press yesterday after reporters caught wind of the fact it was given an ‘improvement required’ rating following an inspection by Stirling Council July.
This means it had not achieved "an acceptable level of compliance with the requirements of food hygiene law" at the time of inspection, and will be left off the Food Standards Agency (FSA) list of approved establishments until inspectors are satisfied improvements have been made.
However, hotel manager Graeme Green told reporters the inspection fail was the result of a 'minor' problem with the handsink in the restaurant's new kitchen, which has now been fixed.
He said the hotel had requested a re-inspection to ensure it ‘exceeded’ legal hygiene standards.