Hospitality Heaven

DOMINIC ROSKROW has been travelling into Scotland's heartlands in recent weeks. And he's been amazed at how the country has changed

I'm not really sure I should be telling you this, but whenever I go out to a bar or restaurant, I develop an unhealthy interest in the establishment's serving staff, and its toilets.

The washroom is important to me because I believe it is the last place many of us visit before we leave, and the establishment's reputation hinges on it. Women particularly judge a venue on its conveniences and make long-term decisions on its quality.

It always amazed me that even a few short years ago, it was possible to enjoy some of the finest country pubs Britain had to offer, then walk into the washroom only to find it was a chilly outbuilding with a wet wall and a cold tap.

More important, though, is the attitude of the staff when you arrive at a restaurant. Those first few minutes will dictate how much you enjoy the whole experience.

And, I have to say, at one time the Scottish hospitality industry had no idea whatsoever. It was dreadful.

Hotels were run by two types of people. There were those with the same sort of Scottish accent that the Queen has – none whatsoever – and who lurched from one disaster to the next fuelled by an amazing degree of rudeness. And there were the surly, bad-tempered Scots who mumbled threateningly under their breath when you made any enquiry.

Food was limited and burnt. ‘Medium' meant well done, ‘well done' meant frazzled, and ‘rare' was kept for those special occasions when the meat – invariably beef – was still brown.

Meals were strictly...

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• By : Dominic Roskrow
• In : Editor's View
• Issue : 9
• Page : 3
• Words : 591