Marriott Hotels UK introduces new dining concept

As part of its £120m ‘Nip and Tuck” refurbishment programme, Marriott Hotels is introducing an exciting and extensive range of new dining and restaurant concepts in a major upgrade of its food and beverage offering.

Each new concept is specifically designed to meet the needs and requirements of particular hotel and guest profiles.

New restaurants vary in design and food offering, though all reflect a move toward natural, healthy and locally-sourced ingredients as well as an ambience of casual relaxation.

“Food is a core consideration for our business and leisure markets and consequently a key driver in clients’ venue selection,” says Edward Harvey, Director of Food and Beverage Development and Design at Marriott Hotels.

“We have looked carefully at the manner and patterns in which our guests like to eat, as well as the types of food they desire. Our new restaurant concepts address every aspect of the dining experience, from bespoke interiors through to exciting recipes and fashionable new uniforms for service staff,” he continues.

Already in operation at the Heathrow/Windsor Marriott Hotel and London Marriott Hotel Regent’s Park, Brasserie Centrale is designed to give the look and feel of a contemporary French Mediterranean style of brasserie. Created to provide classical and consistent food which everyone enjoys, Brasserie Centrale serves food in a rejuvenating and refreshing atmosphere.

Key features include a special “Wine Wall” which focuses attention on regional wines and chalk boards that identify particular wines by the glass or carafe.

A selection of Marriott’s hotel and country clubs, such as Marriott Breadsall Priory, Marriott Forest of Arden, Marriott Sprowston Manor, and Marriott Tudor Park, will boast new Zest lounge bars and eateries primarily focused on meeting the needs of golf and leisure guests.

Zest replaces the Long Weekend concept, offering a second casual dining option for hotel residents, with light meals available during the day and transforming into a more intimate setting with soft lighting and upbeat music during the evening.

A third dining concept is Source. These are grill-style restaurants which emphasize fresh, simple and healthy food and represent a move away from “fussy” cooking with heavy sauces.

Five UK Marriott hotels will also gain their own bespoke restaurants. The Bournemouth Highcliff Marriott Hotel will feature the Highcliff Grill, a restaurant offering grilled seafood to reflect its location overlooking the bay, whilst the Marriott Meon Valley Hotel and Country Club will offer its guests dishes made with locally sourced ingredients at its 5ive restaurant, named after the five human senses.

The Waltham Abbey Marriott Hotel will feature Dahlila, a new restaurant that provides its guests with all the excitement and drama of cooking via an open show kitchen and an emphasis on natural products. Milgate’s will be at the Marriott Tudor Park Hotel and Country Club whilst cLevel, featuring a strong emphasis on seafood, opens at the Portsmouth Marriott Hotel.

Chats Bar is found in Marriott’s city centre hotels, and is an informal and stylish location to meet for morning coffee, light snacks, meetings or drinks. Whilst satisfying those seeking a more casual dining experience, a teaser menu encourages guests to dine in the adjoining restaurant.

Each Chats Bar features varied table heights and seating, as well as communal tables to create different social environments including a lounge, fixed sitting and bar.

Whilst some of the new restaurants are already completed and in operation, roll-out will continue across Marriott Hotels’ portfolio until the end of this year.

Marriott International’s Nip & Tuck refurbishment programme commenced last year and incorporates 38 hotels nationwide.

For more information, visit Marriott.co.uk.