Hotel Endsleigh

The rooms are spacious, comfortable, and beautifully decorated with homemade biscuits and a variety of teas. The staff is exceptionally friendly and attentive, providing excellent customer service.

I would have sent this privately to Alex Polizzi if I’d been able to ascertain an address but the only ones published online are concerned with her motivational speaking. Her reputation as a hotel inspector would suggest she keeps an eye on her own turf so I write this in the knowledge that though other reviews may be more positive, the criticisms that follow will be taken in the spirit of helpful advice rather than of carping. We were slightly disappointed though to be fair were comparing it to other great country hotels in which we’ve stayed. Most of what follows are small details which would cost little to put right. There were lots of features we loved like the huge bed, ultra thick bath towels and robes (with hoods!), two armchairs in the room, current issue of Country Life. All ticks. I don’t mind (and even like) the antiquated bathroom about which another reviewer has complained. The water was plentiful and hot and there was a table on which to put things. On arrival only one room key was offered, though a second was supplied on request; also, a second suitcase stand (why do hotels invariably provide only one for two guests?). I had to ask for a sheet of writing paper and an envelope because none was provided in the room. The window frames rattled heavily when open, so we had to keep them shut and it was a bit hot in the night. No box of tissues by the bed though plenty of PG Wodehouse. The food…..! Oh !! SO rich, all so creamy and mousse-like, sauces and disguised veg, sculpted at every turn. Artistic creations on a plate reigned supreme. We had to ask about the multiple flavours dotted about every dish to know what we were eating, and over 4 days it was too much. An honest-to-goodness, no frills dish as an alternative would have been welcome. Then, there was such a long wait between courses. At the start of each dining experience a dish of oil is placed on the table and bread is set down. We prefer butter, and said so at our first dinner, but had to remind the kitchen of this on subsequent evenings. On our third evening, still awaiting our first course, the butter took 20 mins to arrive so after about ten, I asked jokily, “Are they milking the cow?!” “No” the waiter said ”chef is preparing it”, and when the butter came it was whipped and soft and shaped into a scoop so had obviously been “created” somehow. Was this necessary? Could they have made a note of our preference instead of presenting oil each time? On the plus side the public rooms were comfy and cosy, log fires blazed, (though not in the mornings unless the room was full). Other guests were delightful, and staff invariably friendly and eager to please. The countryside is stunning and there are wonderful walks.

A lovely lunch in the most beautiful surroundings, made even more special by our wonderful waiter Simon (The poshest Scouser we’ve ever met :-) He was extremely attentive and was generous with his time, making us feel relaxed and valued; nothing was too much trouble. I ate from the Winter set menu and my husband chose from the à la carte. All beautifully presented and delicious. Thank you for making my birthday special.