Hotel in Woodstock

Oxfordshire residents are being invited to become part of the family and enjoy the recently refreshed restaurant at Macdonald Bear Hotel in Woodstock, as it launches its new residents card.

The stunning 54-bedroom four-star hotel was made famous by film royalty Elizabeth Taylor and Richard Burton when they spent both their honeymoons at the Old Coach House. It also recently won the 'Most Luxurious Country Hotel' and the 'Lux Customer Service Award'.

Now the hotel's general manager Chris Rafe, wants to make sure that locals aren't missing out by offering a new residents discount card; which not only gives locals discounts on food in the newly refreshed restaurant, but also on room rates, making a mini-break even better value.

The card comes as the hotel welcomes new head chef, Paul Bell, who started his culinary career at Macdonald Bear Hotel. Paul has reinvigorated the hotel's menu to give the refreshed restaurant a more casual- dining bistro feel. Using choice local ingredients and the highest quality produce, including wild white fish and local asparagus, new dishes Lightly smoked salmon, Ox cheek lasagne, Orange chocolate fondant.

General manager Chris Rafe said: "Macdonald Bear Hotel is steeped in history and is a well-loved local institution, but it was time to bring it more in line with what our customers, both from around the world and on our doorstep, are looking for.

"The new menu is just the start of a series of offers that we will be introducing for locals. We will be running a special asparagus and Albariño wine event to celebrate the beautiful asparagus grown in the region. Those with a resident card will be among the first to find out about these and other special events that Macdonald Bear Hotel will be undertaking throughout the year."

The local residents card is available from the hotel and offers a minimum of 10% discount on the restaurant. Residents simply need to complete the application, collected from the hotel, to claim their card.

New chef, Paul Bell, who started his culinary career as a chef de partie at Macdonald Bear Hotel in 2005, has returned to the Woodstock hotel from the Hotel Imperator, in Nimes, France, and is excited about the new menu.

He said: "We are blessed in the region to have access to some wonderful suppliers and it is testament to the Macdonald Hotel group ethos that we only use the very best produce. This has meant that I have been able to develop a menu that shows this produce at its best.

"The dishes have been designed to appeal to a wide range of palates and to be enjoyed every day. One of my favourite dishes to prepare is the loin of highland lamb because I believe in seasonal produce, and look forward to the time of year where I can utilise such products as, wild garlic & spring lamb"