Jurys Inn is launching its new seasonal restaurant menu across its 25 UK city centre hotels, including a dedicated grill section – a first for the hotel group.

The new menu which launches in November 2012, has been created using customer insight data and sees the introduction of a new Grill section including a selection of three steaks each aged for a minimum of 21 days and seasoned and seared on the grill for an authentic taste. Classics such as Salmon Fillet with grilled lemon and Half Chicken are also included. Each Grill dish also comes with a choice of two side orders such as fries, rocket and parmesan salad or grilled mushroom and tomato, ensuring there is something to meet all tastes.

Focusing on seasonal demands, the new menu’s starter selection has also been expanded to include winter favourites such as Crispy Crumbed Brie with cranberry dip and Seasonal Game Pâté served with toasted bread and Cumberland sauce. Winter warmers such as Confit Duck Leg, Lamb Stew and a vegetarian Butternut Squash Risotto feature on the main course menu and new desserts for autumn/winter include a Plum and Apple Crumble and Custard and a Warm Chocolate Fondant.

The menu will be open to both guests and non-guests looking for an affordable dining out experience within a city centre location. Set course menu prices start at £16.95 for a two-course meal with the three-course option starting at £19.95.

Suzanne Cannon, Group Marketing Manager for Jurys Inn says:

“We always listen to feedback from our customers when creating our new menus and know that Chargrilled Steak-based dining is enjoying a resurgence which is reflected in our latest menu. We're really excited about the finished result which offers a range of dishes to suit all tastes at affordable prices.

We are always striving to improve our services, whether it is by introducing Costa Coffee bars at many of our hotels, or refurbishing our bar and restaurants to reflect current trends. The launch of the new menu shows how we are constantly refreshing our food and beverage offering to meet customer demand.”