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Macdonald Hotels to spend £30m revamping its food

22 September 2004
Macdonald Hotels to spend £30m revamping its food

Macdonald Hotels plans to spend £30m over the next two years to rejuvenate its food and beverage offer as part of a strategy to redefine itself as a leading four-star brand.

The company is planning new bars and restaurants, along with extensive refurbishments, for more than 35 of the company's 60 UK hotels.

"We are working hard to offer a consistent service but also want to ensure that we allow each property the opportunity to show a little of its own individuality," said catering director Simon Crichton.

The group has recently revitalized its breakfast menu and focused on its Scottish heritage by introducing Loch Fyne smoked salmon, grass-fed Scottish beef and Stornoway black pudding to all its properties.

"We are supporting local suppliers and ensuring that everyone who stays at a Macdonald Hotel across the country can enjoy a little bit of Scotland," Crichton added.

Macdonald Hotels will spend £3m on the food and beverage areas alone at a new 161-bedroom hotel that will open in Sheffield city centre next autumn.

Other hotels that will benefit from the investment include Brandon Hall in Coventry, the Marine hotel in North Berwick, Berystede hotel in Ascot, the Inchyra in Falkirk, Botley Park in Southampton, the Castle in Windsor and Dunkenhalgh in Blackburn.

by Angela Frewin

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