The QHotels Collection has unveiled its bold new summer menus following a five-and-a-half-month development process led by Head of Food & Beverage, William Guthrie, marking a significant step forward in the group’s strategy to elevate food quality, drive consistency, and redefine the guest dining experience across its UK-wide portfolio.
Bringing more than three decades of experience from Michelin-starred kitchens and 3–4 Rosette dining, William joined The QHotels Collection in 2022 and has since been driving a programme of refinement and reinvention across the group’s food offering, blending data-led decision-making with a clear ambition to raise standards across every touchpoint.
William said the process is both creatively ambitious and operationally complex. ‘Everything starts with understanding the guest and the business. We’re analysing data constantly to help us inform our decisions, what sells, what performs, and what delivers value, while also looking ahead at trends so we can also see future opportunities.
Across the business, more than 180 ingredients have been sourced to support the new menus, with logistics and supply chain management identified as one of the most critical operational challenges. William highlighted the complexity of delivering consistency across a geographically diverse hotel portfolio, ‘Consistency is everything for us and is non negotiable. Whether you’re in Slaley Hall or Norton Park, the guest should have the same level of experience. This comes down to rigorous specifications, detailed training, strong visual guidance, and a digital lookbook that ensures every team is aligned .’
Signature favourites like cheeseburgers and fish and chips remain at the heart of the menu, but have been elevated through the use of premium, artisan-sourced ingredients and a more refined approach to execution, transforming familiar classics into something truly memorable. Alongside these, the menu introduces a more adventurous edge, with standout dishes including pan-fried scallops, duck liver parfait, guinea fowl breast and grilled fillet of hake.
The QHotels Collection delivers significant food revenue across its hotels and resorts, with William and his team closely monitoring spend patterns, upselling opportunities, and guest behaviour to inform future menu evolution.
Rising food inflation remains challenging; increases of up to 18% in core proteins such as beef, alongside staffing pressures and fuel costs, continue to impact hospitality operators.
‘We’re navigating huge external pressures, but we’re future-proofing wherever possible. Procurement, forecasting and supplier relationships are more important than ever, while never compromising on quality.’
Despite these challenges, William believes the new menu represents a “gear change” for the group, supported by enhanced training, updated SOPs, and a renewed focus on culinary standards across all properties. ‘Ultimately, our goal is simple: great food, happy guests, and well-supported teams. If we get that right consistently, everything else follows.’
From historic manor houses to countryside retreats and spa resorts, The QHotels Collection offers a diverse portfolio of destinations across the UK, each designed to deliver comfort, quality, and memorable guest experiences.
