Times critic purrs like a Chesshyre cat
OF COURSE we do this because we love to do it, and OF COURSE the pleasure on the faces (and in the comments) of clearly-delighted guests is what drives us, but sometimes, just sometimes, it’s hard not to be thrilled by the praise of national publications. So please, have a look at The Times Travel section, Saturday July 13 2013. There’s no bias or obligation with these people: they breeze in, breeze out and say what they like. So when they say how much they like us, and rate us as a nine-out-of-ten, we hope you’ll understand when those ripe notes you hear are the sound of us, blowing our own trumpet…
The first reviews are in!
Open the online edition of Folio magazine and scroll to page 50 to read our fabulous review click here.
In this business, rest is not an option, but change is: we’re delighted to announce the new Head Chef for The Olive Tree, Chris Cleghorn.
Chris has honed his exceptional cooking skills as the protégé of a trio of world renowned Michelin Star chefs: Heston Blumenthal (Fat Duck at Bray), Michael Caines (Gidleigh Park) and Adam Simmonds (Danesfield House). Chris has drawn influence from these culinary masters to create his own exciting style.
Along with the recently-announced introduction of new restaurant manager, Joss Roussanne, Chris’s arrival will take The Olive Tree’s quality of food and dining experience to a new and exciting level and Chris is impatient to start the climb.
“This is a great opportunity for me,” he says “The Olive Tree is a beautiful restaurant in an amazing hotel and city. The Olive Tree serves excellent food, everyone knows that; the challenge is to take it to the next level. I know we can and I know we will establish the restaurant as Bath’s finest; I just can’t wait to get started.”
Our new restaurant manager, Joss Roussanne, has begun work at The Olive Tree and we’re thrilled he’s here. He comes to us with an impressive array of experience acquired from a range of places such as Bovey Castle, The Manor House at Castle Combe as well as plenty of Parisian restaurants. We’re happy to welcome him to Bath and are excited to have him on the team.
If you’ve got nothing nice to say, say nothing
But if you’ve lovely things in mind, well …
The Arbuturian is a daily online magazine providing “intelligent content for a cultured readership”. Calculate our thrilledness, then, to read that our menu is “tantalising to read and even more pleasing to taste”, that “attention to detail and friendly, helpful staff are big selling points … one feels looked after at every point of the stay” and that we’re a rare hotel “ … friendly on the wallet without lacking the refinement, service or quality of a hotel three times the price”.
More (lots more) here.
And crikey, Crumbs aren’t half keen …
Top Bristol and Bath food-fanciers, Crumbs magazine, sent the editor along to take notes and peep beneath our pie-crusts with forensic intent. And they loved it! They say “Brodie is a great technician but he keeps things simple, letting the produce do the real work.” And: “When the food and drink offering is this good, The Olive Tree makes … restraint incredibly difficult.” They say plenty, actually, you and red the full review by clicking here