Marriott Hotels and Hugh Fearnley-Whittingstall’s River Cottage are to partner on a campaign to support local and sustainable food in an initiative which will bring new seasonal menus to the hotel giant’s UK properties.
The new menus, which will be launched on 14 October at Holins Hall in West Yorkshire, and then in Cardiff on 21 October, will showcase the best local and seasonal food – such as Welsh lamb and beef brisket.
“Culinary enjoyment is a crucial element of any travel experience and the partnership with River Cottage will not only enhance the guest experience but hopefully encourage local people to try our restaurants too,” said Osama Hirzalla, vice president brand marketing & eCommerce for Marriott International in Europe.
Chris Griffin, head of education at River Cottage said: “This is an exciting project for River Cottage because of the substantial changes we can help Marriott make in procuring and cooking food. The new menus embrace our SLOW philosophy – Seasonal, Local, Organic and Wild – and we are delighted that local food heritage is being celebrated at each hotel. This is the first phase of a project that we hope will grab the attention of the hospitality industry.”
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