Garden Restaurant at Macdonald Forest Hills Hotel & Spa

Welcome to the Garden Restaurant at Forest Hills. We look forward to preparing you carefully sourced and a respectful but innovative take on classic dishes that will inspire you, showcasing the best of the British bounty and Scottish heritage products. At Macdonald Hotels & Resorts, we place a great deal of importance on the provenance and traceability of ingredients. Animal welfare is top priority, and we only work with suppliers who share our commitment to best practice. Group Executive Chef, Richard Dickson, is particularly proud to serve the following hero ingredients: Smoked salmon from John Ross & Son of Aberdeen, holder of the Royal Warrant. Wild and sustainable fish, landed in Peterhead, Scrabster and Shetland by Fish Brothers. Lamb and beef from Scotbeef, as they bring 100 years of experience and the highest welfare standards. All beef is matured for a minimum of 21 days. All shelled eggs are 100% free range. Black pudding comes from Macleod & Macleod in Stornoway, winners of the Great Taste Heritage Award. Haggis is supplied by MacSweens of Edinburgh, award-winning craftsmen who set the industry standard. Ice cream comes from Arran Dairies. Cheese and chutneys are proudly provided by Taste of Arran. Look out for a collection of new dishes inspired by twice Michelin-starred chef Atul Kochhar. His restaurant at The Compleat Angler hotel in Marlow celebrates the cuisine of Southern India. As a long-standing friend and colleague, Chef Richard wanted Forest Hills guests to experience the flavour of Atul's cuisine.