London – 30 September 2013 – Marriott Hotels, the signature brand of Marriott International, today announces an innovative partnership with Hugh Fearnley-Whittingstall’s River Cottage that celebrates and supports local and sustainable food. New seasonal menus will launch from 14 October 2013 at Hollins Hall, a Marriott Hotel & Country Club in West Yorkshire, and from 21 October at Cardiff Marriott before being rolled out to cover more of Marriott Hotels’ 50 UK hotels.
Photos: 1) Executive Chef Gary Armitage, Hollins Hall (L) Executive Chef Anthony Barnes, Cardiff Marriott) at River Cottage; 2) Hollins Hall: Beef brisket with anchovy and rosemary potatoes, red wine sauce
Responding to national interest in the provenance of food, the new menus will showcase the very best local and seasonal produce with starters costing from £4.75. Graig Farm in Newton will provide organic Welsh lamb for a signature dish including shoulder of lamb, smashed celeriac, chilli and thyme. Swillington Farm near Leeds will produce beef for a signature dish of slow cooked beef brisket with anchovy, rosemary potatoes and a red wine sauce.
River Cottage has proved to be an invaluable partner for Marriott, facilitating the introduction of key local suppliers and sharing best practice on sustainable sourcing along with daily menu planning. The collaboration also supports Marriott Hotels’ new Travel Brilliantly campaign that aims to inspire exceptional travel experiences through innovation in culinary, design, technology and more.
“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.
In addition to Marriott’s Future Fish programme that aims to select and serve fish and shellfish from sustainable sources, the partnership will see changes in the following areas of Marriott’s food offering:
• Local sourcing – Increase the percentage of food sourced by each Hotel from within a 60 mile radius to 80%
• Menu change frequency – Increase the number of times the restaurant menu changes, from quarterly to daily
• Waste management – Further reduce food wastage from a current level of 5%
• Sustainability rating – Improve the Sustainable Restaurant Association rating of each hotel
• Organic meat – All meat used in the restaurants will be organic
• Free range chicken – All chicken used in the restaurants will be free range
The chefs at both hotels have undergone rigorous training at the River Cottage recently launched Chefs’ School and obtained City & Guilds accredited certificates in a range of competencies, from procuring sustainable food through to butchery and nutrition.
Chris Griffin, Head of Education at River Cottage, says: “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.”
About Marriott Hotels
With 500 hotels and resorts in nearly 60 countries around the world, Marriott Hotels is evolving travel through every aspect of the guest’s stay, enabling the next generation to Travel Brilliantly. Boldly transforming itself for mobile and global travelers who blend work and play, Marriott leads the industry with innovations, including the Greatroom, Future of Meetings and Mobile Guest Services that elevates style & design and technology. All Marriott hotels participate in the award winning Marriott Rewards frequent travel program that allows members to earn hotel points or airline miles for every dollar spent during each stay. For more information, visit www.MarriottHotels.com.
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Marriott and River Cottage are aligned in their goals to improve the quality and sustainability of food in the hotels and the economies of the local producers. Earlier in the year the Sustainable Restaurant Association (SRA) named Marriott the only hotel group in the UK to achieve a Three Star Sustainability status.
About River Cottage Chefs’ School
River Cottage Chefs’ School launched in spring 2013. Its primary objectives are to develop learner knowledge and competency in craft skill, menu development and business sustainability. Working with a range of learners, from the young and unemployed, though to Executive Chefs and Business Managers, Chefs’ School aims to educate those employed within the hospitality and tourism sectors.
Chefs’ School is already helping to change the lives of many young and vulnerable people and is helping existing cooks and chefs to develop their skills and progress. To find out more visit http://www.rivercottage.net/chefs-school/
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