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Hilton Glasgow Grosvenor Appoints Restaurant Manager for new Steak Restaurant Bo’Vine
April 29, 2010
GLASGOW, Scotland - Hilton Glasgow Grosvenor has appointed Scott MacDonald as restaurant manager for its new steak restaurant, Bo'Vine.
Scott, who has 10 years experience in the hospitality sector, has managed some of the country's finest restaurants and hotels. Hailing from the Isle of Skye, Scott developed a keen interest in hospitality management during his teenage years and in 2002 took on a position at Skye's Cuillin Hills Hotel.
Since then, Scott has worked for the Fleming Homestead group in a variety of managerial roles, most notably as general manager for the restaurants Striped Bass and The Buttery in Glasgow. He has also worked for Cameron House Hotel, Loch Green House Hotel and most recently the Lake of Menteith Hotel.
Stuart Nelson, general manager at Hilton Glasgow Grosvenor, said: "Scott has a fantastic reputation within the industry and will manage an excellent team of individuals at Bo'Vine. We look forward to seeing Scott grow within the position and welcome his ideas in developing the excellent offering now available at Bo'Vine."
The new restaurant officially opened its doors to the public on 12 April 2010 and is located in the heart of the West End at Hilton Glasgow Grosvenor, next to the popular Bobar.
Scott MacDonald said: "I'm incredibly excited at the prospect of joining Bo'Vine at Hilton Glasgow Grosvenor and starting a new chapter in my career. I look forward to taking Bo'Vine forward and establishing it as one of Glasgow's finest steak restaurants."
Following a remarkable £250,000 overhaul from leading interior design company Cunningham McLean Partnerships, the restaurant has been completely transformed into a beautiful and modern space perfectly suited to this fashionable area of Glasgow.
Guaranteed to get mouths watering, Bo'Vine has capacity for 120 diners, offering a selection of quality matured fillet, rib eye, sirloin and Chateaubriand steaks. There are also many tasty alternatives including a rack of lamb and vegetarian options such as roasted beetroot, shaved fennel and sesame seed salad, and a truffled macaroni cheese.
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