Media Release: Food award for Ayr’s Horizon Hotel

THE Horizon Hotel in Ayr has become only the second hotel in South Ayrshire to receive the prestigious Eat Safe Award.

The Eat Safe scheme was introduced in Scotland by the Food Standards Agency in January 2005 and is administered by local authorities. It aims to improve public confidence and consumer choice in catering establishments across the country.

John Fowler, head chef at The Horizon Hotel, is delighted that the hotel has been recognised for the high standards of food hygiene and safety it delivers for its customers and guests.

John said: “We are thrilled to become only the second hotel, after the Piersland Hotel in 2007, to achieve the standards required to win this prestigious award from South Ayrshire Council. The achievement reflects the dedication of the catering team here at The Horizon, which works exceptionally hard to ensure we meet the very highest standards of food safety and hygiene management.

“When you are working every day with the general public, whether as guests or customers in the Glasshouse Restaurant, it is essential that they know the catering service here is of the highest order and this important award is further confirmation of the exceptional food safety levels we meet.”

Horizon Hotel owner, Alan Meikle, said: “Hygiene standards now feature much higher on consumers’ agendas when they choose places to eat out and, with all the recent publicity on food safety, they are beginning to demand higher quality.”

Says a spokesperson: “Eligible establishments are assessed for the Eat Safe Award as part of scheduled food hygiene inspections carried out by Environmental Health Services. The issue and control of certificates is through local authorities and awards are reviewed at every planned food hygiene inspection.

“Awareness of the Eat Safe scheme has grown and spread across the whole of Scotland since it was launched four years ago and more than 500 establishments have received the award.

“The Eat Safe award is open to all catering establishments and the main aim of the scheme is to provide an incentive to caterers to strive for food hygiene and food safety management standards beyond those required by law. It will also help consumers make informed choices about where to eat out by providing a recognisable ‘sign’ of excellence in standards of food hygiene.”

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