Cairn Hotel Group has launched a new menu strategy across 15 of its hotels, aiming to standardise quality and improve the dining experience for guests.
The 2025 initiative builds on earlier menu developments introduced last year, and forms part of the group’s wider strategic shift towards performance and operational consistency. Dishes will now follow a unified framework that prioritises seasonal ingredients and a broader range of flavour profiles.
British staples such as fish and chips with crushed minted peas and rosemary and garlic chicken with parmentier potatoes will appear alongside Mediterranean-inspired options including Tuscan-style ribollita soup, vegetable rigatoni ragu and Neapolitan-style pizzas. A wider selection of small plates and sharing boards will also feature.
The changes follow guest feedback, trend analysis and collaboration with external partners. The group said the overhaul is part of a renewed focus on structure and quality, supported by recent additions to its commercial leadership team.
Sean Brookes, managing director of Cairn Hotel Group, 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.
“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.”
