For the second time in three years, Macdonald Hotels has won the
award for Best Breakfast at The Menu Innovation and Development
Awards (MIDAS), held on 22nd March at The Cumberland
Hotel,London. The MIDAS awards aim to recognise the outstanding
talents of menu development managers and group executive chefs in
the multi-unit and chain restaurants sectors of the food service
Alan Swinson, Catering Director of Macdonald Hotels was
presented the award by Eamon Flavin, Managing Director of Delice de
France sponsor of Best Breakfast.
"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 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. A lot of
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
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 £120k 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
- 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
- Graham's dairy milk
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 nearChester, remains the youngestUKchef to have won a
Michelin Star at the age of 22.
For further information about Macdonald Hotels please
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For further information please contact:
Tel: +44 20 7392 1992