Garth Hotel

Four of us ate dinner in the hotel restaurant ( The 1769 restaurant ) last night (6th June 2025) Three of the mains were 3-4 star in terms of value for money. (Venison pie, scampi, and sea bass). However the fourth, Balmoral chicken, was so overcooked as to be scarcely edible-tough, stringy and flavourless. Why can’t the chef use a meat thermometer to gauge when it’s cooked, instead of ruining what might have been a good dinner? We mentioned it to our waiter, and asked him to inform the chef. Only thing we should have done was to ask for a reduction in the bill; anyway, that was a missed opportunity. The other concern we have was that whilst visiting the male toilets, a member of the kitchen staff, he looked like the chef, was there wearing his apron! Hygiene?? Disgusting! And what’s more, he did not wash his hands the recommended length of time ( At least 20 seconds) Melville Hotels management- we hope you’re reading this.

One bar staff who didn’t know that we had booked for the snug the afternoon before. Not told there would be no Sunday lunches as the chef wasn’t there. Offered the bar to eat as it transpired the booking was placed for the restaurant which we cant take the dogs in. In total it was 40 minutes from we entered and got up and left. It was school holidays why does the owners not appreciate that it will be busy and one member of staff serving the bar and taking food out is in no way efficient! Very very poor but not the member of staffs fault. We left and had a lovely lunch elsewhere, you lost the food and alcohol orders of 4 patrons!