Andy Lowe will work with the board and chefs to create and deliver the Group’s food and drink strategy
Britain’s largest privately owned hotel group, Macdonald Hotels, says it has bolstered its commitment to premium dining by appointing Andy Lowe as food and beverage director.
Lowe, who has more than 30 years’ experience in the hospitality sector, will be responsible for working with the Macdonald Hotels board and chefs to create and deliver the Group’s food and drink strategy.
Originally from Sutton Coldfield, Lowe has worked at board level in the hotel and hospitality industry for a decade with GLH Hotels, David Lloyd Leisure, and Spirit Pubs among others. He has also worked in some of the world’s top kitchens from as far away as Bermuda, New Zealand and Australia.
Lowe said: “The Macdonald Hotels Group’s dedicated ethos to delivering a quality food and beverage provision across its entire portfolio and their commitment to sourcing the finest and freshest local ingredients is what really attracted me to the role. Using seasonal and local produce means that our menus are very dynamic which provides a great environment for chefs to work in.
“I’m a firm believer in delivering the highest quality dining experience to guests, which Macdonald Hotels shares with me. The Group is rightly proud of their Scottish heritage and look to the country’s bountiful larder to provide quality produce to our guests.
“Recently the Group has been shaking up its dining offering; this has seen them install a number of different dining options across the country – from high-quality, yet casual dining at our Scottish Steak House Restaurants to modern British informal dining at Acanthus. I am looking forward to further delivering this offer, whilst turning the same level of attention to the brand’s beverage proposition.
“It’s a great privilege to be working with some of the best chefs the country has to offer. I’m looking forward to getting to know the team, suppliers and customers over the coming weeks so that together we can build on the Macdonald Hotel’s reputation and deliver a truly world class dining experience.”
Simon Jackson, group sales director & chief executive officer at Macdonald Resorts, said: “It’s another great addition to the Macdonald team to have someone with the depth of Andy’s experience now on board.
“Andy’s vision for where he wants to take the food and beverage side of our business is exactly the direction we want to be travelling. We are always looking for ways to improve our offering for guests, and world-class dining experiences are an essential part of what we want to deliver for our customers.”
Lowe’s appointment comes soon after the announcement of Michelin starred chef Tony Borthwick joining the Macdonald Rusacks Hotel in St. Andrews as the executive head chef.The Group’s portfolio of 45 luxury hotel UK restaurants currently holds almost 50 AA Rosettes between them. Chefs and kitchen staff at each hotel are encouraged to source produce, such as their vegetables, baked goods, and dairy produce, from local suppliers where possible. According to Macdonald Hotels, this both serves to support the local economy and ensure food is always fresh, ensuring the very best flavours.
Macdonald Hotels says it’s also committed to only buying British wild fish such as cod, haddock, hake, halibut, turbot and seabass, and all white fish is line caught, which influences the hotels’ menus on a daily basis.