Cairn Hotel Group has unveiled its new menus across all hotel venues, which have been carefully developed by group executive head chef, Nick Kimber, as part of its F&B refresh.
As part of the project, Kimber has worked closely with the venues over recent months to develop a selection of new dishes that will provide “fun, flavour, and a high level of consistency” for guests.
The new menus are due to be implemented across all Cairn hotels this spring.
According to the group, this update marks a “significant” change in its approach to menu creation by showcasing “strong team collaboration and expert supplier partnerships.
The company has tailored its offerings based on insights from trend research and internal data to ensure it delivers what guests want at each local venue.
New dishes include slow-cooked pork belly, pork bonbon, black pudding, crackling, and all the trimmings; an asparagus starter with a ‘perfect every time’ crispy hen egg and air-dried ham; a Yorkshire tea infused sticky toffee pudding; and a chocolate bomb, which takes on the flavours of a Kinder egg.
Kimber said: “At Cairn Hotel Group, we’re passionate about creating memorable dining experiences for our guests. Our new menus reflect our commitment to delivering innovation, quality, and guest satisfaction. I’m excited to share these delicious creations with our guests.”