That was just part of a well-rounded career that has also seen
David work in Edinburgh and for two other Macdonald hotels before
bringing his impressive talents to Macdonald Forest Hills Hotel
As a passionate Scot, David makes sure his food has strong
Scottish influences, but he also delights in introducing worldwide
flavours including Spanish and Italian hints to his mouth-watering
menus. The restaurant is already the proud bearer of a prestigious
AA Rosette, but David and his ambitious and dedicated team are
working hard to achieve a second in 2014.
David uses only fresh, not frozen, wholesome ingredients in his
menus, maintaining a strong emphasis on using seasonal ingredients,
sourced locally where possible for the fullest, most natural
flavours. His suppliers are carefully selected for their beliefs in
responsible food supply, and include ScotBeef for quality meat
(suppliers to M&S) and Yew Tree Dairy for milk. The hotel won
the Good Egg award for using only free-range eggs in 2012.
David's outstanding attention to detail extends particularly to
cooking for couples enjoying the happiest day of their lives. Where
possible, he joins the pre-wedding menu tasting to provide guidance
and advice to the bride and groom to ensure they get exactly what
they want on their dream day.
David's passion and exceptional skills are a recipe for
succulent success, and Macdonald Forest Hills Hotel & Spa is
proud to be able to offer his superb services to esteemed