Our acclaimed chefs use only the finest, freshest ingredients
and transform them into a range of delectable dishes. We serve only
the best of Scottish beef, British lamb, pork, wild white fish, and
specially sourced vegetables and dairy products in our restaurants.
Brian selects suppliers with the highest standards, such as
ScotBeef for quality beef and lamb and John Ross Jr for smoked
Brian has a wealth of experience from working in hotels and
restaurants across the world. Starting his career in the
award-winning Baytree Restaurant in the five-star Falstaff Hotel in
Johannesburg, Brian then came to England seeking success. It was
not long before he was awarded a second AA Rosette for the Oak Room
Restaurant at Tylney Hall. After his success at the Oak Room
Restaurant Brian went on to achieve two AA Rosettes at Oliver's
Bistro. Winning gold medals at the Wessex Salon Culinaire two years
running, Brian's passion for food is transferred onto the plate in
all areas of the hotel.
As well as catering for restaurant guests in the
AA Rosette awarded Winchester Restaurant, Brian and his team
are also dedicated to catering for
weddings and banqueting in the
hotel's function suites, which can cater for up to 350 guests
at a wedding breakfast.
Couples can create their own three or four course menus from a
large choice of dishes; there are also separate canapé, children's
and evening reception menus available.
Macdonald Hotels & Resorts received a Good Egg Award in 2012
from Compassion in World Farming and the Best Breakfast Award at
the Menu Innovation and Design Awards (MIDAS) 2011/12.