Reviews of Burrendale Hotel, Country Club & Spa, Newcastle
Review by Harry on 4th October, 2009
Add your review Date visited: 2/10/09
If you want to relax in a warm and friendly atmosphere then this is NOT the hotel to book. At a recent wedding party I attended I was met by an incredibly rude and unprofessional manager who obviously could not take the pressure as he looked unhappy and stressed hence his unbelievable rudeness that I won,t go into. The rest of the staff who all wore long glum faces made an uneasy atmosphere as it seemed a hassle for any requests made. If you want an enjoyable stay seek elsewhere were you will be made to feel welcome!
Review by Jack Blue on 2nd February, 2009
Add your review Date visited: 31/1/2009
Visited the wonderful Vine Restaurant last Saturday night and had an absolutely memorable meal. And everyone in our party are in complete agreement. However, there was a small flaw - MELBA TOAST!! It's a small complaint but it need not be. Melba toast is NOT triangles of buttered pan loaf which is how two of our party received their starter dish of liver pate.
For your guidance and information, melba toast was created by the famous French chef Escoffier for the opera singer dame Nellie Melba. This extremely thin, crisp toast is delicious served with soup. Although Melba toast is available in packets from your supermarket, and I know there's a Tesco's just down the road from the Burrendale, it's also very easy to make from scratch and tastes better homemade. Buy firm sliced bread sold specifically for sandwiches. Toast as many slices as required on both sides. While still hot, cut the crusts off with a serrated knife. Split each piece of toast in half horizontally (like an English muffin). Carefully separate and place slices, untoasted side up, on a baking sheet. Broil or bake at 375 F until golden. Let cool and store in an airtight container for up to 5 days.
So, next time we dine at Burrendale's fabulous Vine restaurant, I hope to be able to sample some real homemade melba toast.
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