MACDONALD QUALITY IS ONE STEP AHEAD OF THE TV CHEFS

Following Hugh Fearnley-Whittingstall and Jamie Oliver’s recent series of documentaries on Channel 4 discussing provenance and traceability of poultry in the UK; it is Macdonald Hotels and Resorts who have emerged as the true pioneers of the campaign.

2007 saw the Macdonald Group undertake a major supplier review, overhauling its food sourcing and purchasing policy to enhance quality standards and provide increased traceability. Macdonald Hotels & Resorts has long realized that both leisure and business consumers have the right to demand to know where their food comes from and how it has been produced and ultimately to know they are receiving the highest quality produce available to them.

Alan Swinson, Catering Director at Macdonald Hotels commented “We were delighted to see Channel 4 take this issue to the wider market; people shouldn’t think that they only have a choice when it comes to their weekly shop. They should also ask questions about where there food comes from when they are at a restaurant or identifying a menu for a conference or event. Only then will the catering and hospitality industry start to make more positive changes.

We have been using free range eggs throughout the group for nearly three years, therefore moving to free range chicken was a natural progression. Since early last year, all chickens purchased by the Group for use in all its restaurants are corn fed free range.

In addition to a free range chicken policy, the group also established a relationship with Scotland's largest, independent, family-owned dairy operation, ensuring all milk purchased would be organic and sourced from local farms in the dairies network across Scotland. The company has also committed to only buying pork sourced and produced to the British Quality standard Mark, outdoor reared, freedom food approved from farms around East Anglia.

This is unusual for a hotel group of our size and we believe it sets us apart from our competitors.” Alan concluded, “We take pride in our food and the menus we create with it. With 37 AA Rosettes across the group’s restaurants it’s no surprise that it’s our celebrated cuisine that has helped make Macdonald Hotels a destination of choice for both leisure and corporate clients.