City Inn's group executive chef, Scott Macdonald, has scoured the British regions to bring the best produce and ingredients to the plates of Manchester diners for the launch of its new spring menus at City Café, the contemporary independent hotel group’s award-winning destination restaurant.

Scott has sourced locally-produced ingredients at each of the company's six hotel locations in Birmingham, Bristol, Glasgow, Leeds, London and Manchester. With a passion for supporting British produce, Scott oversees every step of the menu creation process. Fresh from weeks of meetings with local farmers and producers across the UK and inspired by suppliers who share his commitment to quality, he has designed a range of modern European dishes which use the best of Britain’s locally grown ingredients in a new range of spring menus.

This meticulous attention to detail is applied from field to fork at City Café. The new spring á la carte menu features contemporary dishes which use long established regional ingredients produced on home soil, including pan-fried breast of Quail with honey and five spice, pea and mint risotto cake, balsamic dressing; rump of lamb with lamb belly and kidney, spring lettuce, peas, tomato and feves; and a traditional British rhubarb pudding with a modern twist: a trio of rhubarb including rhubarb trifle, rhubarb ripple parfait, rhubarb and ginger crumble.

Scott commented; "Our focus is to create innovative menus which react to what’s happening in the field and most importantly, to customer needs. Nowadays, customers care not only about the freshness of the produce they’re eating, but also about where it comes from. Sourcing locally means I can visit each supplier to see, smell and taste first hand the produce before it gets to our kitchens."

At the heart of City Inn's brand is the importance of maintaining consistently high standards at each hotel and time is given to ensuring that every chef understands the origins of each dish. Manchester head chef Phil Green is also given the chance to put his creative stamp on City Café designing the 'Market Menu' which changes twice a week. Phil works closely with local suppliers to get the freshest ingredients as the seasons change.

At City Café Manchester, diners can enjoy locally sourced ingredients including meat from Manchester-based JL Wood & J Son Ltd; a father and son run butchers that have supplied high-end eateries around the UK for over 24 years. The company employs 13 staff and has a client-base which includes Harvey Nichols and Selfridges. JL Wood & J Son Ltd supplies City Café with a variety of high-quality, regional and locally sourced meat produce which include middle white Pork from Yorkshire, beef and lamb from Cheshire, salt marsh lamb from Wales and poultry from The Lakes and Norfolk.

As well as the relaxed and elegant atmosphere of the restaurant, diners wanting to make the most of the milder temperatures can eat al fresco on the outdoor terrace.

Spring menus are available now and full menus can be found to download at http://www.cityinn.com/manchester