Philadelphia, U.S.A. — Beginning October 23, McDonald’s customers in the Greater Philadelphia Region will be invited to taste McDonald’s newest menu innovation – the Cheddar Bacon Onion sandwich. Available through mid-December, this delicious new premium sandwich offering tempts the taste buds of both chicken and burger enthusiasts.

The Cheddar Bacon Onion sandwich brings new premium toppings of white cheddar and caramelized grilled onions, combined with hickory smoked bacon and finished in a creamy mustard sauce on a bakery style bun to create a one-of-a-kind taste experience. Made with crispy or grilled premium white chicken breast or 100% Angus beef, the Cheddar Bacon Onion sandwich is sure to please everyone’s palate.

“We’re excited to introduce the new Cheddar Bacon Onion sandwich,” said John Durante, President,McDonald’s Restaurants of the Greater Philadelphia Region. “This new premium sandwich offers our customers a delicious and exciting new way to enjoy chicken and burgers at McDonald’s with the same quality taste and value they have come to expect.”

For more information about the Cheddar Bacon Onion sandwich and McDonald’s full line of menu choices, including nutrition information, please visit www.McDonalds.com.

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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:

• A range of healthy organic mueslis, fresh fruit, yogurt and granola
• Sausages from pigs raised by Anna’s Happy Trotters in Free Range conditions, using only back and belly meat from breeds such as ‘Duroc’ and ‘Maximus’
• Freshly baked all butter croissants, breads and pastries
• Freedom foods approved John Ross Jnr smoked salmon which is smoked in a 150 year old traditional kiln
• 100% Free Range eggs
• Milk from Graham’s The Family Dairy

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.

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Despite the new look for McDonald’s Happy Meals starting in Sept in the U.S. critics say McDonald’s can still do more.

The golden arches will be offering a healthier option for their Happy Meals. But the University of Minnesota’s Simone French believes McDonald is missing a bigger chance to help children’s health. French believe McDonald should get rid of the soda.

The kids’ meals will be adding 1/4 cup of apples to their meals in addition to serving a smaller portion of french fries.

This change with cut 130 calories from the current Happy Meal. -The new Happy Meal with four pieces of McNuggets, apple slices, smaller French Fries and 1% milk will have 410 calories, 19 grams of fat and 560 milligrams of sodium.

French is an expert on marketing and societal influences that affect eating behaviors and is studying how to improve the diets and habits of low-income Minnesota families. These families are particularly affected by fast food practices, she said, because those restaurants offer food they can afford.

“What you could do is not even offer a sugar-sweetened beverage in a kids’ meal,” she said to Star Tribune. “If parents want it, they should have to order it separately off the menu.

Childhood obesity has become a growing problem in the U.S. and health advocates have pointed fingers at McDonalds for contributing to the problem. But McDonald’s is taking steps to change that, “by adding fruit in every Happy Meal, McDonald’s hopes to address a challenge children face in meeting the recommended daily consumption of produce,” according to the corporation’s statement.

The changes follow first lady Michelle Obama’s public health campaign to prevent childhood obesity. The first lady says she commends the progress McDonalds is making by providing more fruit and reducing the calories in its Happy Meals, “I’ve always said that everyone has a role to play in making America healthier, and these are positive steps toward the goal of solving the problem of childhood obesity,” Michelle Obama in a statement.

“McDonald’s is taking steps in the right direction, but we should be careful in heaping praise on corporations for simply reducing the scope of the problem they continue to create,” said Kelle Louaillier, executive director of Corporate Accountability International to CNN Health. “Ultimately corporate responsibility is not about securing public relations for cleaning up your own mess, but for not creating the problem in the first place. In this case, that means stopping the marketing of junk food to kids.”

The suggested retail price of the Happy Meal will not change, remaining between $2.99 and $3.49.

“McDonald’s has been engaging suppliers, government and non-government organizations to determine ways it could play a role in helping society address today’s obesity concerns,” the company’s press release said. “McDonald’s will develop additional fruit and vegetable choices and expects them to roll out over the next few years.”

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