Head Chef Marcus McGuinness

Our fabulous new head chef Marcus McGuinness, who cites Gus Ashenford, David Everitt-Matthais and Claude Bosi as his biggest inspirations as chefs that he has worked alongside, focuses on big flavours and advocates substance over style (though his dish presentation is simply beautiful).

Marcus’s menus include starter dishes such as terrine of confit chicken & ham, I.P.A, pickled raisins and brioche; mains of poached & roasted hake, hispi cabbage, confit lemon & mussels and delicious desserts including passion fruit parfait, white chocolate & hazelnut.

Our restaurant at The Greenway Hotel & Spa is an excellent option for a relaxed mid-week dinner or a gourmet get together with friends at the weekend. Marcus and his team hold 2 AA Rosettes for their standards and service, not to mention the mouth-watering food that floats out of the kitchen accompanied by incredible aromas.

 

 

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