“Relax and enjoy the great service”
Bell Rock Hotel
catbirdKent 5 contributions Kent
30 Aug 2010
We arrived at the hotel after the journey from hell, to find that they had kept the dining room open for us until nearly 10 pm. They were equally obliging when we needed to leave before the normal breakfast service time in order to get the helicopter.
I don't think I've ever seen staff work so hard. They all multi-task and nothing is too much trouble.
Food is well cooked and plentiful but I am mystified why chef serves a raw tomato garnish with every dinner, even when it has got gravy on it?!
Our room was comfortable and we had a full bathroom, though I think others in our group were not as lucky. Ask for Room 4 if you are booking a double and would like to be in the main part of the building.
The small pool is a bonus.
Standards of cleanliness are high.
Journey from hell? The helicopter was cancelled due to poor visibility. We were put on the ferry, which took 3 hours and lots of people were ill. We arrived on the quayside in rain and darkness. The luggage had been put in containers and they guys were trying to sort it all out with only the lights from their head lamps. If you have a system, try sharing the details with your customers.
Date of stay August 2010
Would you recommend this hotel to a friend? Yes
***Footnotes from Daniel*** This travel delay was a particularly bad visibility day with thick fog stopping all flying. The Steamship Co. put on a 2nd sailing of the ship to enable passengers to depart & leave the islands on their correct day of travel. It was an unfortunate start to this wildlife/walking group we had arriving this day. We kept the kitchens open and were keen to see the group were catered for and looked after on their late arrival at the hotel... but obviously we hadn't realised that tomatoes are that offensive?! Seems a bit of a random comment to me I'm afraid. We are a 2 star hotel, and therefore don't go down the fancy garnish route of nouvelle cuisine. I shall however pass this comment on to the chef.
All rooms are en suite with toilet, basin, and either shower, bath or both. I am presuming the rooms with pod style bathrooms are being refered to which are fitted in 4 rooms out of the 23 we have which enable space saving.
***2nd Footnote*** I have had a chat with Chef about garnishes. He likes to add a touch of colour in the presentation. He is open to suggestions as to what people may consider an alternative to a wedge of tomato for this purpose... any answers/suggestions to the hotel email please?!
