DINING MOVES UP A GEAR AT THE MACDONALD COMPLEAT ANGLER

March 2007

The Macdonald Compleat Angler has announced the massive restaurant redesign (by RDD Interior Architectural Design), representing an investment of near £1million, will be complete by May 1st 2007. Work began in January to create two new restaurants, 'Dean Timpson at the Compleat Angler' and 'Bowaters', replacing the Riverside Restaurant and Alfresco Brasserie.

Dean Timpson at the Compleat Angler is an intimate 36-cover restaurant whose stunning aspect overlooks the River Thames and Marlow Weir. A striking décor in rich colours of intense purple, white and silver, has been created to enhance the historic polished oak panels and maple wood. Furniture, attractive as it is comfortable, and tableware are stylish and hint at the contemporary, whilst luxurious fabrics and opulent brocades combine to present a chic and sophisticated ambience that is cosy and welcoming.

Dean Timpson at the Compleat Angler is a joint venture between chef-patron Dean Timpson and the Macdonald Compleat Angler; the first time privately-owned Macdonald Hotels & Resorts has entered into such an arrangement and a firm endorsement of their confidence in Timpson's talent.

Dean has set his sights on improving on the existing 3 AA Rosette status (maintained since 2003) by taking cuisine a new level. He said: "achieving and maintaining our third rosette still gives me a buzz but I want to improve the quality of the food and service to such a degree that we achieve even higher accolades. This venture is the ideal platform for us to work to that goal.

The emphasis is on providing an exceptional gastronomic experience with a variety of three-course menus: the market menu - three dishes per course working with only local fresh and seasonal ingredients; the à la carte menu - five dishes per course using flavoursome and unusual ingredients sourced in rare pockets of Britain and abroad; and, the Sunday lunch menu - three choices per course selected from all menus and including a roast. In addition, the tasting menu - is a seven-course show-case of Dean's favourite creations, paired with wine by the glass. The common thread that binds each menu is Dean's philosophy of simplicity in style. He believes in developing the natural flavours and textures of each ingredient without undue alteration.

Wine is to play an integral role in Dean's gastronomic extravaganza; 270 bins displayed in a special dispense area with the department overseen by a dedicated sommelier.

Dean Timpson at the Compleat Angler will open Tuesday to Saturday for dinner, Wednesday to Sunday for lunch and close on Mondays.

Bowaters, named in honour of Lord and Lady Bowater who owned the hotel (1932-1980), is a 90-cover restaurant replacing the Alfresco Brasserie, and also benefiting from the wonderful riverside setting; al fresco dining in summer months (weather permitting) is a bonus. Décor will adopt a light, fresh approach and the natural pastel colour tones set to inspire calm and relaxation. For dinner, candlelit tables and lights reflected in the river will create an intimate and decorous mood.

Mark Constable is the head chef for Bowaters, working with a team of 18, and he is also responsible for conference and banqueting operation for the hotel.

Top quality modern British food that avoids fusion and complex flavours, with some classic and traditional favourites, is the focus of the à la carte menu. In addition, Bowaters will be known for its daily special, the highlight of the lunch menu Monday to Friday: e.g. Lancashire Hot Pot or Steak and Rebellion Ale Pudding. In keeping with the British theme an impressive range of English wines will also be a talking point.

Mark said: 'I am steering clear of brasserie-style dining in favour of a great 21st Century restaurant where dining celebrates the best of British and is fun. Bowaters will complement Dean's fine-dining restaurant, so much so that I hope guests and local residents will feel spoiled for choice."

Bowaters will open daily for breakfast (7-10am), lunch (12-2.30pm), afternoon tea (2.30-6pm) and dinner (7-10pm). On Sundays, a fixed-price three-course/five choice menu will be available.

General Manager, Gaius Wyncoll, said: 'Having joined the hotel less than a year ago, I am delighted to be a part of this exciting journey for the Macdonald Compleat Angler. Much of my time has been taken up with coordinating this project and by introducing a dedicated kitchen for each restaurant; the chefs will really be able to focus their talent, taking dining at the Compleat Angler to an unprecedented level. We plan to be recognised as the gastronomic flagship of the Group.' Reservations Dean Timpson at the Compleat Angler: 01628 481 971 - www.deantimpson.co.uk Reservations for Bowaters: 01628 484 444 - www.macdonald-hotels.co.uk/compleatangler

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