SETTING

The Brasserie is relaxed and cosy: there’s intimate booths and nice buzz around the place. If you have time between studying the menu with its focus on locally-supplied food, there’s plenty for the eyes to feast on. Inside it’s Scottish art on the walls, while – in good weather – the Aberdeen skyline is the backdrop for the terrace. The charcoal grill is a focal point, attracting an audience as the chefs cook fish, steaks and burgers on it.

FOOD

Like other Malmaison hotels, the Aberdeen Mal keeps its food local. Almost everything on this menu is homegrown, with head chef Mark Taylor dedicated to sourcing ingredients from within a 50-mile radius of the hotel.

The dishes on the Brasserie menu showcase some of the best local food producers who share Malmaison’s passion for supporting local, including Wild Tastes, Donald Russell, Vietch Moir, Deeside Smokehouse and Campbells Prime to name a few.

Keith Shearer, Malmaison’s executive chef, said: “The idea behind this menu is to support local farmers and suppliers who follow traditional, ethical farming and harvesting methods. We feel that this direction can only improve our standards and offer greater confidence to our customers.”