Marriott to Source Local Food at U.K. Hotels

LONDON—Marriott Hotels, the signature brand of Marriott International, announced a partnership with Hugh Fearnley-Whittingstall’s River Cottage that celebrates and supports local and sustainable food. New seasonal menus will launch at Hollins Hall, a Marriott Hotel and Country Club in West Yorkshire, and from at Cardiff Marriott before being rolled out to cover more of Marriott Hotels’ 50 U.K. hotels.

River Cottage has proved to be an invaluable partner for Marriott, facilitating the introduction of key local suppliers and sharing best practice on sustainable sourcing along with daily menu planning. The collaboration also supports Marriott Hotels’ new Travel Brilliantly campaign that aims to inspire exceptional travel experiences through innovation in culinary, design, technology, and more.

“Culinary enjoyment is a crucial element of any travel experience and the partnership with River Cottage will not only enhance the guest experience but hopefully encourage local people to try our restaurants too,” said Osama Hirzalla, vice president brand marketing and eCommerce for Marriott International in Europe.

The program will increase the percentage of food sourced by each hotel from within a 60 mile radius to 80 percent, reduce food waste, improve the Sustainable Restaurant Association rating of heach hotel, and use only organic meat and free range chicken on restaurant menus.


Chris Griffin, Head of Education at River Cottage, says: “This is an exciting project for River Cottage because of the substantial changes we can help Marriott make in procuring and cooking food. This is the first phase of a project that we hope will grab the attention of the hospitality industry.”

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