Cairn Hotel Group has introduced a new menu strategy across 15 of its UK hotels in a move aimed at improving consistency and raising standards in hotel dining.
The updated menus, launched this week, build on last year’s development work and feature a range of dishes that combine British and Mediterranean influences, with a focus on fresh, seasonal ingredients.
Among the dishes on offer are fish and chips with crushed minted peas and tartare sauce, rosemary and garlic chicken with parmentier potatoes and salsa verde, and Tuscan-style ribollita soup. A selection of small plates, sharing boards and Neapolitan-style pizzas is also available.
The initiative follows guest feedback and market analysis, and forms part of the group’s wider efforts to enhance the customer experience and deliver what it describes as “consistency, quality and excellence at scale”.
The changes come alongside new appointments to the company’s commercial leadership team as it enters what it calls a new phase of strategic growth.
Sean Brookes, Cairn Hotel Group managing director, said: “We’re proud to announce the launch of our new menu strategy, which reflects our ongoing commitment to delivering an exceptional dining experience across each and every one of our venues.
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“We’ve listened carefully to our guests and worked closely with our expert partners to create a more extensive and refined food and beverage offering. By investing in research, quality ingredients and supplier excellence, we’re setting new standards in modern hotel dining and ensuring our guests enjoy a truly elevated experience every time they visit one of our venues.”
