With over 30 years' experience in the hospitality sector, Andy
will be responsible for working with the Macdonald Hotels board and
chefs to create and deliver the Group's food and drink
Originally from Sutton Coldfield Andy has worked at Board level
in the hotel and hospitality industry for a decade with GLH Hotels,
David Lloyd Leisure, and Spirit Pubs among others. The running
enthusiast has also worked in some of the world's top kitchens from
as far away as Bermuda, New Zealand and Australia.
Andy said: "The Macdonald Hotels Group's dedicated ethos to
delivering a quality food and beverage provision across its entire
portfolio and their commitment to sourcing the finest and freshest
local ingredients is what really attracted me to the role. Using
seasonal and local produce means that our menus are very dynamic
which provides a great environment for chefs to work in.
"I'm a firm believer in delivering the highest quality dining
experience to guests, which Macdonald Hotels shares with me. The
Group is rightly proud of their Scottish heritage and look to the
country's bountiful larder to provide quality produce to our
guests. Recently the Group has been shaking up its dining offering;
this has seen them install a number of different dining options
across the country - from high-quality, yet casual dining at our
Scottish Steak House Restaurants to modern British informal dining
at Acanthus. I am looking forward to further delivering this offer,
whilst turning the same level of attention to the brand's beverage
"It's a great privilege to be working with some of the best
chefs the country has to offer. I'm looking forward to
getting to know the team, suppliers and customers over the coming
weeks so that together we can build on the Macdonald Hotel's
reputation and deliver a truly world class dining experience."
Simon Jackson Group Sales Director & Chief Executive Officer
at Macdonald Resorts, said: "It's another great addition to the
Macdonald team to have someone with the depth of Andy's experience
now on board.
"Andy's vision for where he wants to take the food and beverage
side of our business is exactly the direction we want to be
travelling. We are always looking for ways to improve our offering
for guests, and world-class dining experiences are an essential
part of what we want to deliver for our customers."
Andy's appointment comes soon after the announcement of Michelin
starred chef Tony Borthwick joining the Macdonald Rusacks Hotel in
St. Andrews as the executive head chef.
The Group's portfolio of 45 luxury hotel UK restaurants
currently holds almost 50 AA Rosettes between them. Chefs and
kitchen staff at each hotel are encouraged to source produce, such
as their vegetables, baked goods, and dairy produce, from local
suppliers where possible. This both serves to support the local
economy and ensure food is always fresh, ensuring the very best
Macdonald Hotels is also committed to only buying British wild
fish such as cod, haddock, hake, halibut, turbot and seabass, and
all white fish is line caught, which influences the hotels' menus
on a daily basis.