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Edinburgh First, at the University of Edinburgh, has invested £1.6m in the refurbishment of its three-star, year-round hotel property, Masson House, which is situated on the Pollock Halls estate.

The development has been rolled out to update Masson House, with 29 rooms being renovated to reflect a sophisticated and modern design, together with the edition of new bathrooms.

The bistro menu has also seen a redesign to showcase fresh, local produce. The menus will seek to champion Scottish food items such as Stornoway black pudding, Stobbs Farm smoked back bacon, grilled Scottish salmon and Hornigs haggis. There is also a lounge menu, where visitors can relax and enjoy tapas-style meals.

The menu change follows Edinburgh First’s catering team being awarded the prestigious ‘Taste our Best’ accreditation by VisitScotland, in which organisations had to demonstrate that least 40% of its produce has a Scottish provenance.

Christine Kelly, head of occupancy at Edinburgh First, said: “Masson House has already seen some big changes with the construction of the bistro last year, so it’s positive to see further investment is going into the hotel.

As well as ongoing improvements to the bistro menu, which will allow the public access to locally sourced meals prepared by our nationally accredited catering team, the renovation will mean that the hotel can be a contemporary location for both business people and leisure guests.”