The new menu at Macdonald Windsor Hotel's Scottish Steak Club was
appropriately launched to the sound of bagpipes at a special
gathering a few days before Burn's Night. Assembled guests were
also treated to a tutored whisky tasting before dining on some very
tasty prime beef cooked in the AA rosette restaurant's Josper
Led by Harwood Warrington, the group's Restaurant Operations
Director, Scottish Steak Clubs continue to serve simple flavoursome
dishes prepared using only the finest and freshest ingredients.
Harwood introduced diners to the various cuts of beef and their
countries or origin, all of which are now on offer at Macdonald
Windsor Hotel's Scottish Steak Club.
True to Macdonald's Scottish heritage, the new menu includes
beef from fully accredited Scottish Farms and is supplied by
Scotbeef. It's aged for a minimum of 21 days and hand cut by highly
skilled butchers using time honoured techniques. But the menu also
now features United States Department of Agriculture (USDA) steaks
and meat from the Argentinian Black Angus, bred on the Pampas.
All the beef was cooked on the Josper Grill locking in the taste
and flavour; guests were able to compare the taste and texture of
the different cuts, which were served on large platters with hand
cut fries, flat mushrooms and onion rings.
Apart from steak, the menu also features outdoor reared pork and
free range chicken, as well as vegetarian options such as a wild
mushroom, tomato, thyme and bean casserole. There's also a good
choice of fish and seafood dishes, only the finest wild white fish,
caught from sustainable sources around the UK is served.
Starters include tempura battered tiger prawns, BBQ ribs with a
whisky honey glaze and a cock-a-leekie broth, while if anyone has
space for a pudding, there's a choice of dessert shots to mix and
match such as banoffee pie, cranachan and chocolate mousse.
Another new addition for parties of four upwards is the 'Sharing
Club', which includes a starter board, followed by a range of rare
breed cuts and speciality steaks with all the trimmings and dessert
Commenting on the rejuvenated menu, Beverley Molmans, General
Manager at Macdonald Windsor said: "As a group we are passionate
about adapting to trends and creating dishes and experiences that
reflect this, while maintaining exceptional
standards of cuisine. These new changes will heighten the appeal
to both our regulars and new customers dining in our signature
Scottish Steak Club restaurant."
Part of the Macdonald Hotels' Signature Collection and the group
named AA Hotel Group of the Year 2013-2014, the four year old
boutique townhouse hotel has 120 bedrooms including ten luxurious
suites with views of Windsor Castle.