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Five awards were presented to Menzies at the 9th Scottish Hotel Awards 2012, the flagship awards for the Scottish hotel industry according to First Minister Alex Salmond. Philip Mellor, Regional Manager Scotland for Menzies, collected the Regional Manager of the Year award, Vicky Main was presented with a Gold Medal Award for Manager of the Year at Menzies Dyce Aberdeen Hotel and Tuathal Breheny was presented with a Rising Star Medal for his achievements as General Manager at Menzies Irvine Hotel.
Furthermore, two hotels in the Menzies portfolio scooped individual awards; Airport Hotel of the Year for Menzies Dyce Aberdeen Airport and Business and Leisure Hotel of the Year was awarded to Menzies Hotel Glasgow in Scotland’s huge annual hospitality industry event.
Tim Penter, CEO of Menzies Hotels commented, “I am delighted that two of our hotels as well as key members of our management team have been recognised in Scotland’s premier hotel awards this year. Menzies Hotels is proud to have been rewarded for our commitment to excellence and hospitality, both in the standards of service we deliver and the high calibre of professionals we recruit to do just that.”
Menzies Glasgow Hotel restaurant also retained its AA Rosette this week and achieved a merit score of 78%, the highest of any AA rated 4-star hotel in Glasgow.
Menzies Hotels has also been accredited for their culinary achievements, with Head Chef at Menzies Hotel Aberdeen, Cyril Strub, having been recognised as a finalist in this year’s prestigious Grampian Chef of the Year 2012. The individual competition is judged by the Federation of Chefs Scotland using the international marking criteria of the World Association of Chefs, including acknowledging their imaginative use of fresh, locally sourced seasonal ingredients. Cyril’s menu included Loin of New Season Lamb with Broad Bean Puree and Mille-Feuille of Oat Meal Nougatine with Scottish Raspberry and Vanilla Icecream.
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