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Edinburgh, Scotland – For the second time in three years, Macdonald Hotels has won the award for Best Breakfast at The Menu Innovation and Development Awards (MIDAS). The MIDAS awards aim to recognize the outstanding talents of menu development managers and group executive chefs in the multi-unit and chain restaurants sectors of the food service industry.
Alan Swinson, Catering Director of Macdonald Hotels was presented the award by Eamon Flavin, Managing Director of Delice de France sponsor of Best Breakfast.
Alan said: “It’s an honour to once again win the MIDAS Award for Best Breakfast. At Macdonald Hotels & Resorts, we are immensely proud of the quality we offer to our guests and are happy that MIDAS has recognised our high standards.”
Anna Longthorp from Anna’s Happy Trotters, supplier of sausages to the group, commented: “We are delighted that Macdonald Hotels has won this award. We’re fortunate to work with a hotel collection that cares so much about sourcing top quality, high welfare produce. Many hotels and restaurants are purely fixated on price and our pigs, being free range cost rather a lot more to produce than your average pig but this shows in the quality. Macdonald Hotels could source pork a lot cheaper, such as imported pork, so this just demonstrates their commitment to welfare, provenance and quality.”
The privately-owned hotel group works with a small selection of UK-based suppliers, meaning its restaurant chefs can employ the best raw ingredients to construct menus based on seasonality, sustainability, flavour and provenance, ensuring all food is bursting with nutrients and flavour.
Having invested GBP120k last year to improve its breakfast menu, Macdonald Hotels takes the most important meal of the day very seriously. Unlike many other hotel groups, Macdonald Hotels’ restaurants celebrate the best ingredients on offer across all areas of catering; breakfast, lunch, room service, conference and banqueting, using only the most fresh of ingredients. Breakfast choice at Macdonald Hotels includes:
The group has been awarded over 40 AA Rosettes for its restaurants and its food promise is reflected in the recruitment of the very best in fine dining talent. John Paul Maclachlan, Executive Chef at Macdonald Marine Hotel in North Berwick, learnt his trade with Gordon Ramsay and Raymond Blanc, and Aidan Byrne, who established the British Grill at the group’s Macdonald Craxton Wood Hotel near Chester, remains the youngest UK chef to have won a Michelin Star at the age of 22.