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Cairn Hotel Group has officially launched new summer menus across 17 of its UK hotels to focus on sustainable and locally sourced British ingredients.
The rollout, which follows customer feedback and changing culinary trends, features globally inspired dishes alongside traditional British classics such as burgers, steaks, and slow-cooked lamb shank.
Scottish venues within the portfolio will also reintroduce regional dishes, including haggis, neeps, and tatties.
The hotel group dropped legal suffixes from its branding as part of a wider focus on consistent dining experiences across its portfolio. The selection includes sharing platters, light bites, and Neapolitan pizzas designed to accommodate both large group bookings and walk-in diners.
Sean Brookes, managing director of Cairn Hotel Group, said: “We know that dining has become a much bigger part of the overall guest experience, with research showing that 63% of UK consumers now see eating out as a fundamental part of everyday life, so it was important for us to create menus that feel contemporary, exciting and reflective of what people are looking for this summer.
“Our new menus bring together British produce with broader flavour influencers, to give guests the variety they’re looking for.”
Cairn Hotel Group has officially launched new summer menus across 17 of its UK hotels to focus on sustainable and locally sourced British ingredients.
The rollout, which follows customer feedback and changing culinary trends, features globally inspired dishes alongside traditional British classics such as burgers, steaks, and slow-cooked lamb shank.
Scottish venues within the portfolio will also reintroduce regional dishes, including haggis, neeps, and tatties.
The hotel group dropped legal suffixes from its branding as part of a wider focus on consistent dining experiences across its portfolio. The selection includes sharing platters, light bites, and Neapolitan pizzas designed to accommodate both large group bookings and walk-in diners.
Sean Brookes, managing director of Cairn Hotel Group, said: “We know that dining has become a much bigger part of the overall guest experience, with research showing that 63% of UK consumers now see eating out as a fundamental part of everyday life, so it was important for us to create menus that feel contemporary, exciting and reflective of what people are looking for this summer.
“Our new menus bring together British produce with broader flavour influencers, to give guests the variety they’re looking for.”
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It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making
The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using ‘Content here, content here’, making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for ‘lorem ipsum’ will uncover many web sites still in their infancy.
It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution
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