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Jupiter Hotels launch new Autumn ‘Signature Dishes’ Brasserie Menu

Jupiter Hotels Head Chefs
Jupiter Hotels has launched a new seasonal autumn menu in Brasserie Restaurants across a collection of Mercure branded hotels in the UK with the help of Head Chefs winning ‘signature dishes.’
In a move which sought collaboration and friendly rivalry between all Head Chefs across the estate, staff were encouraged to submit their own personalised recipes in a competition to win the Brasserie’s first collection of autumn signature dishes.


Offering added incentive to the initiative and prompting attractive and commercial entries, Jupiter Hotels increased the competition by pledging each winning chef a 10p payment for every one of their dishes sold across the company during the menu lifespan.

Alongside monetary motivation, each signature dish now enjoys pride of place on the new menu and is attributed to the individual chef and hotel from which the dish originates. The new autumn menu signature dishes include one starter, main course and a pudding from three different Head Chefs working across Jupiter Hotels’ portfolio.

Guests eager to try the new menu will find Mercure Swansea Head Chef Drew Fielding’s winning starter of ‘deconstructed black pudding Scotch egg and chorizo salad’ on offer alongside other homely dishes including Goat’s cheese, maple caramalised walnuts with balsamic beetroot and Gorgonzola and walnut tortellini.

Commenting on his winning creation, Fielding said, “My dish is a light and tasty warm salad. I’ve used simple ingredients which when combined transform into a comforting and full flavoured starter which goes well with a selection of warm breads.” 

Head Chef at Mercure York Fairfield Manor, Danny Martin, created the coveted main course signature dish. His ‘Fillet steak wrapped in pancetta, garlic fondant potato with buttered Savoy, roast shallots, mushroom and port jus’ beat a number of warming and hearty recipes to win first place. Commenting on the inspiration behind the dish, Danny said, “I constructed this fillet steak dish purely on the basis of decadent popularity! Most people enjoy the treat of a fillet steak and this recipe marries lots of popular flavours and it looks great too.”

 The winning main course signature dish sits alongside other plates including roasted lamb rump with potato bubble & squeak, smoked cod loin with herb crusted potato cake and roasted vegetable Jalfrezi with mango chutney and garlic and coriander naan bread.

Those who like to indulge their sweet tooth will be delighted with Mercure London Watford Sous Chef Tennyson Vidanage’s ‘creamy rice pudding, passion fruit, coconut and cinnamon’ pudding. Other sweet things on the new menu include chocolate and caramelised banana bread, blackberry Mojito Eton Mess and a wholesome sticky toffee pudding with stickier toffee sauce. Tennyson commented on his winning dessert, “Rice puddings are found in nearly every area of the world. Recipes can greatly vary even within a single country but this recipe is simply scrumptious, healthy and nourishing.”

The Brasserie autumn menu reveal comes after Jupiter Hotels recently announced AA Rosette awarded status for The Orangery Restaurant at Mercure Newbury, Elcot Park Hotel and The Acorn Restaurant at Mercure Bristol, North The Grange. Both hotels are included in a collection of six stylish, four star country house hotels in the Jupiter Hotels portfolio to offer a unique five course gourmet tasting menu, with matching wine pairings. The menu is available as part of the newly launched Gourmet Break, which includes a one night stay, a welcome glass of Prosecco and breakfast from just £149 per couple.

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