Marco Pierre White challenge to local food suppliers

Marco Pierre White challenge to local food suppliers

The management team at the South West’s premier hotel is challenging all regional food suppliers to see if their produce is up to the standard required for its new Marco Pierre White restaurant.

The new eatery is to open later in September at DoubleTree by Hilton, Cadbury House in Congresbury and the team in charge of the restaurant want to use as many regional and local suppliers as possible.

However, the standard required by the previously three-Michelin starred chef is meticulously high and only those who think their produce will be up to the exacting standards required should get in touch.

Mark Hands, group general manager at DoubleTree by Hilton said: “Plans for the new restaurant are coming on well and we’re on the look out for more suitable food suppliers. We’ve always had a policy of using as much fresh local produce as possible in the restaurant and this will not change.

“The food that will be served will be of the highest standard so the ingredients will have to reflect this.”

Regarded as the godfather of modern cooking, the fiery chef is famed for his no-nonsense approach and Michelin-star food. He was also the key influence to both Gordon Ramsay and Heston Blumenthal who were both trained by and worked for Marco.

Mark added: “We’re absolutely thrilled to have someone of Marco’s calibre open one of his restaurants at DoubleTree by Hilton, Cadbury House and clearly demonstrates our commitment to continually bring the best to the venue and we can’t wait for the Autumn.

“Up until now DoubleTree by Hilton, Cadbury House has arguably been regarded as being the best hotel across Bristol and North Somerset. The arrival of Marco will now reinforce this position.”

Anyone interested in supplying the new Marco Pierre White restaurant at DoubleTree by Hilton, Cadbury House need to write to Marco Pierre White, DoubleTree by Hilton, Cadbury House, Frost Hill, Congresbury, Bristol BS49 5AD. Alternatively please email

For further information on the new restaurant please visit

Published 21 July 2010