Staying here was a birthday gift from my partner as she knows how much I love Newquay. Now I know Newquay and I know the varied range in accommodation and food. They say “You get what you pay for”! In this case, not true! We paid the same rate as a far superior hotel (eg Metropole in Padstow).
The deal we had was through Amazon – BEWARE!!
When we arrived, and went to check in; there was no welcome as such, more of a greeting you might expect when passing on the stairs!
We booked our table for dinner and given our room key. I liked the idea of having an actual key; there’s something old fashioned and romantic about it. What I didn’t expect, was the just as old fashioned room! To be perfectly clear; the room was very clean and bright. The furnishings were at the very best – 1980’s esque! Pine furniture, which was as cheap (or as aged) as it could be without falling apart. That’s ok, we view a hotel as a place to sleep, not to spend too much quality time. So we left and had a day out catching up on old places and enjoying the day.
Dinner – now there’s an experience I’d rather forget. Admittedly we were 20 minutes late due to traffic, and as expected were ushered in to the restaurant. I’m not entirely sure why as there were plenty of free tables and “milling or mooching” waiting staff!!
We ordered our starter, main wine.
So the wine arrived…………………………………………………….
Then the starter arrived - Moules mariniere – Apparently traditional French dish of mussels served in a creamy onion and garlic white wine sauce, finished with freshly chopped parsley, sliced lemon and fresh bread roll! Apart from the bread roll and parsley! Not THE most difficult dish to plate up I’m sure you’ll agree.
Eventually we managed to get the attention of THE kindest member of the waiting staff who was the only foreigner amongst them. We asked her to open the wine!! She was apologetic and very efficient. (So what does that tell us about the British workforce)?
Then the main – Check this out: “Cornish 8oz Sirloin Steak - Served with garlic butter, wilted spinach leaves, dauphinoise potatoes, freshly steamed vegetables finished with micro pea shoots” Sounds pretty good eh? – Steak: Must have fallen from a very stressed cow that morning – it was way too young. Cooked well, but lacked flavour. Wilted spinach – actual description: Sodden spinach acting as a base for the potato and steak; watery and over cooked. Dauphinoise potatoes: for dauphinoise potatoes read UNDER COOKED “baked potato” with the sides sliced off and a knife run through the through the flesh in a chequer board fashion, to which, was mounted the steak. A couple of bits of poorly pre cooked veg and spring onions with the roots still attached. This has all the hall mars of an individual with unique ideas on how food should be rather than knowledge on how food should be. One word “SHOCKING”
At the bar, one young lad tried to convinced me he had poured me a double free hand. I challenged him (to his disgust) and found he had barly poured me a single! Chancer!
On our way down the stairs to breakfast, we passed the hotel manager. She looked at us and walked on looking at her clipboard – clearly far too important to pay niceties to paying guests!
Now then – BREAKFAST How difficult can it be? There were no more than 10 people at breakfast. Some eating, some waiting to eat.
We helped ourselves to the buffet style continental breakfast. We ordered our cooked breakfast. While sat at the table, I felt something under my foot! – Of course, it was remnants from last night’s dinner! Lettuce, peas general food scraps. (possibly left by the children sat at that table the night before). As you would expect form kids of their age – after all; they’re kids. Regardless – it still needs cleaning up. There general appearance of the restaurant is dull. EVERY table cloth had a different take on the colour white, which was made more prevalent by the way they overlapped each other on the larger tables.
So breakfast arrived – HOW DIFFICULT CAN IT BE TO POACH AN EGG? The hog’s pudding was the size of a 50 pence piece and the tomatoes just weren’t cooked.
The hotel insist you check out before 10am. So we quite eagerly obliged, only to find that at 09:30 the stairway, hall and reception was heavily burdened by the cleaners! Now don’t get me wrong, I’m all for a team of cleaners bursting through the hotel, but not when people are expected to be checking out.
All in all, a fairly nice looking hotel which is in urgent need of an overhaul – of the building and the staff. Possibly using trained staff not those who’s CV has string of hotel experience, but no formal training. After all, this is a big chain of hotels, surely they have training programmes.
We will definitely not be staying here again and certainly not recommend it to anyone.
Marks out of 10? – Improve and perhaps I could consider marking!!
The above restaurant critique is based on my cover only - my partner's just as frustrating and dissappointing. less