MACDONALD HOTELS & RESORTS TRIALS SEASONAL FISH GUIDE

March 15th 2007

Macdonald Hotels & Resorts is launching a fish friendly campaign where all Scottish hotels will serve the same species in line with a seasonal fish calendar. The aim of the initiative is to raise and maintain the standards of seafood served across the group and if successful the initiative will be rolled out nationally.

The programme will enable chefs to not only serve the freshest possible catch but to buy fish more responsibly.

Alan Swinson, head of catering at Macdonald Hotels & Resorts commented: “The new seasonal calendar means restaurant staff can speak with authority and confidence on the fish served and allows us to offer our customers a wide variety of fresh seafood caught from local sources.

"The hospitality sector must act responsibly and serve fish from sustainable sources. Customers are becoming increasingly aware of environmental concerns such as responsible fishing. We have seen this for years within the retail sector and we are now experiencing this more and more in our restaurants, with customers now keen to know where the seafood served comes from."

This seasonal guide has been produced in conjunction with Macdonald Hotels & Resort’s primary fish supplier George Campbell & Sons, based in Edinburgh.

Ian Campbell, director of George Campbell & Sons said: “We are witnessing an increasing trend towards known source and provenance and it’s up to suppliers to meet the demand from customers.

"Macdonald Hotels & Resorts is a great example of an organisation who cares passionately about the food it serves to guests. We are confident this seasonal fish guide will help Macdonald chefs order fish responsibly and become more adventurous when ordering different types of seafood."

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