Guest User
March 20, 2024
Our most favourite hotel of all just continues to develop and improve its service. This time we had the newly opened suite 21 in the stable block. We were delighted by the decor, the size of the rooms and the little touches like the amazing home-made biscuits, the range of teas available, not mention the huge bath and walk in shower. The food, as always, is exquisite and deserves a Michelin star or three. Spring lamb was on offer, typical of the way the chef always chooses seasonal menues. I must mention the wonderful staff who really are ambasdsadors for Olga Polizzi's sophisticated and timeless elegance which is Hotel Endsleigh. Nothing is too much trouble whether you speak to the porter, the reception staff or the young people who serve the food. Special mention this time for young Harry whose family are local and who wants to manage a hotel one day. With the training he is getting at Endsleigh, I don't doubt he will succeed.