Our chefs are selected with the same care that we take in
sourcing the finest food for our menus. A combination of innovative
training and hands-on experience means our chefs create succulent
dishes based on an impeccable knowledge of taste and an
understanding of seasonal produce.
Before taking his role as Executive Chef at the Macdonald Marine
Hotel, North Berwick, John Paul McLachlan learned his trade with
Gordon Ramsey and Raymond Blanc. Rising star Aidan Byrne, the
youngest chef to win a Michelin Star, has also set up his Grill
serving great British food at our Macdonald Craxton Wood Hotel in
Chester. Frank Lusambili in Windsor is another talent, where his
menu features 21-day matured Scottish beef steaks cooked on the
unique charcoal-powered Josper Grill.
Our Chef 's Apprenticeship Scheme, aimed at 16 to 19 year olds,
ensures we maintain the highest standards in our hotels. Our
apprentices spend time learning the skills needed to produce
excellent cuisine before putting the theory into practice for our
guests.
Our bar and waiting staff are as vital an ingredient to the
dining experience as the food on your plate. To be a member of our
team takes enthusiasm, professionalism and a commitment to
excellence. Wine and spirit appreciation courses enable our staff
to recommend the finest wines and beverages to complement your
meal.
