I am often asked how I select hotels to feature in our holidays. The key fact is that I personally visit and select all the hotels and guesthouses we use regularly. I am looking for a variety of factors, including high standards of customer service, the right location, value for money etc – the things you would expect.
I also look out for individuality – places with character, though this needs to be appropriate for the location…..I always prefer owner managed places, but if not, I want to see a manager who has the authority to act like the proprietor ( and not wait for approval of the tiniest investment)……I am particularly keen to assess the establishment’s relationship and reputation locally. …..While it is always difficult for a seasonal business to employ many local residents, its always good to see a core of local people working there……Even if locals don’t frequent the restaurant, I prefer it when they are welcome in at least a public bar ( if it exists)..and if not hope they would recommend it to their friends and visiting relations….I now expect there to be bottled or even better drinking tap-water in a bedroom… and so on…
Then there’s the porridge……I do like my porridge in the morning and to me this simple dish can tell a great deal about a hotel or guesthouse….the worst porridge I have had in twelve years of research was in a hotel which boasted a Michelin Star (we don’t use it currently) but I have enjoyed many excellent and varied examples of this perfect start to the day all across Scotland and indeed Ireland too.
My best was last year in Perthshire – a bit of fancy number, well cooked, and served with creme fraiche, honey and pistachios….(ok, so I am not a purist). The chef here had also once held a Michelin Star at another hotel, but he still cared about his porridge…..”guid man yersel”
