Everybody loves food…right? Today we are taking a look at small sampling of the tastiest meals available at 3 of our hotel’s. But more importantly the origin of where the produce came from.
Local Lincolnshire produce
Anthony Greenland, head chef at BEST WESTERN The Vine Hotel in Skegness, sources most of the produce for the hotel’s restaurant and bars from local Lincolnshire
suppliers. ‘Being on the coast means fish is very popular,’ says general manager Helen Michalak. ‘It all comes from Oscar Cleve, a famous fishmonger in Grimsby.’ Grimsby haddock is a favourite on the menu, but anyone struggling to choose between the different fishy options can order the fisherman’s basket, which pretty much has the lot, from Whitby scampi and Grimsby haddock goujons, to salmon and parsley fishcake, plus homemade mushy peas and hand cut chips.
The source of fine dining
Love the food at BEST WESTERN PLUS New House Country Hotel in Cardiff? You can’t take the chefs home, but you can buy the ingredients. Much of the beef, lamb and
fresh vegetables served in the Michelin recommended restaurant comes from family run Thornhill Farm, which has an attractive farm shop near the hotel. The shop stocks other good stuff from local producers, and has a café, as well as small, furry animals in a Pets’ Paddock to keep children entertained. Chefs at the hotel also source meat from Douglas Willis, respected butchers in Cwmbran, and venison from the Welsh Venison Centre in the Brecon Beacons.
Time to eat@Smokies
Looking for somewhere stylish to grab a tasty bite while in Oldham? Try eat@Smokies, the restaurant at BEST WESTERN Hotel Smokies Park. The restaurant has a modern, buzzy, brasserie feel and serves a wide range of grills, speciality burgers and dishes with ingredients sourced from local suppliers. Chef Chesney Guthrie’s daily specials are listed on the board.