Marriott Hotels & Resorts has signed up Hugh Fearnley-Whittingstall's River Cottage to provide local and seasonal menus for its portfolio of 50 UK hotels.
The new menus will be launched at the Hollins Hall, a Marriott Hotel & Country Club in Shipley, West Yorkshire, and the Cardiff Marriott in October, before being rolled out to the rest of the brand's properties, with the aim of increasing food sourced from within a 60 mile radius of each hotel to 80%.
The chefs at both hotels have undergone training at the River Cottage's recently launched Chefs' School and obtained City & Guilds certificates in procuring sustainable food, butchery and nutrition.
The menus intend to provide the best local and seasonal produce with starters costing from £4.75. Graig Farm in Newton will supply organic Welsh lamb for a signature dish of lamb shoulder, smashed celeriac, chilli and thyme, while Swillington Farm near Leeds will produce beef for a signature dish of slow cooked beef brisket with anchovy, rosemary potatoes and a red wine sauce.
As well as increasing the amount of local food being sourced by each hotel, the new initiative will see an increase in the frequency of new menus, an improvement in food wastage figures from a current level of 5%, an improvement in the Sustainable Restaurant Association rating for each hotel, and the introduction of organic meat and free-range chicken to all hotel restaurants.
Osama Hirzalla, vice-president brand marketing & e-commerce for Marriott International in Europe, said: "Culinary enjoyment is a crucial element of any travel experience and the partnership with River Cottage will not only enhance the guest experience but hopefully encourage local people to try our restaurants too."
Chris Griffin, head of education at River Cottage, said that River Cottage would be able to help Marriott make "substantial changes"in procuring and cooking food.
Marriott Hotels & Resorts is one of 17 brands operated by Marriott International.