[L'Enclume]

I just don't get all those that complain about service being too formal and complaining when the menu is read out to them. Surely knowing what you're eating is part of the overall experience and fundamental to the enjoyment of any meal.

In my view when diners are uncomfortable with this it says more about the diner than it says about the restaurant. I mean really what is so difficult and unnerving about listening to a brief description of what's on your plate ?

On my recent visit to L'Enclume only some of the ingredients of my meal were explained to me. According to the waitress "most people prefer being told just the main ingredients". At a restaurant using unusual and rare ingredients like L'Enclume this is akin to eating food with a blindfold.

[Grouse in the UK: Where?]

I agree, the service can be a bit inconsistent but generally I think it's pretty good. The Kitchin is one of the few places I can forgive minor service issues because of the quality of fare on offer but there is definitely room for improvement.

[L'Enclume]

MacD, I'm not particularly fond of "stiff, formal and humourless" approach either. I do however enjoy a little friendly and welcoming conversation, perhaps a remark about the weather or an inquiry as to where you have travelled from.

I also quite like it when my glasses are not left empty and my napkin is relaid/placed on my table after I have visited the conveniences.

It's also quite nice to receive a goodbye and have your jackets returned to you before leaving the premises instead of having to search for them yourself. I eventually found them in a cupboard opposite the toilets where they had been literally thrown on to a clothes horse.

[L'Enclume]

Got to say, I just don't get the hullabaloo about L'Enclume.

Been twice, once in 2004 and again this year and apart from one or two standout dishes was completely underwhelmed.

I found the service particularly disappointing, with black marks too numerous to mention. No where near the standards of Martin Wishart or Tom Kitchin and not even in the same ball park as Marcus Wareing at the Berkeley.

Dishes were certainly interesting, unique and technically accomplished but underwhelming and none had the knock out punch expected of a restaurant garnering the amount of plaudits L'Enclume has.

[Grouse in the UK: Where?]

I had my first today in The Kitchin in Edinburgh and it was superb. Tom Kitchin really is a master of seasonal, rustic fare with big flavour.

[Le Champignon Sauvage]

tony h - Instead of attacking a fellow diner perhaps perhaps you could tackle the issue and not concentrate on pedantics.

[Le Champignon Sauvage]

Frankly, I am surprised this merits debate. David Goodfellow and wifes experience was clearly not up to the standard of a two star michelin experience.

I accept that it would have been better had he mentioned to the restaurant on booking that he would be taking photos and recording dish descriptions however I would suggest that even without prior warning most two star michelin restaurants would have taken this in their stride.

There is simply no excuse for making faces at diners which shows a total lack of respect for the paying customer and reflects badly on the restaurant as a whole.

I have encountered language issues with staff in the past and there is absolutely no doubt this can adversely affect the overall experience. It's fundamental that guests clearly understand what it is they are eating and if this isn't the case something has to be done. Sometimes I wonder whether restaurants actually listen to the candidates at interview or just hire by CV.

[The Burlington]

For the same reasons you were looking forward to seeing Adams review of Restaurant Sat Bains.

[The Burlington]

No-one else been to The Burlington lately ? I'd love to hear what my fellow foodies think of the place.

[Restaurant Sat Bains]

Marcus, it's clear that Sat's sense of humour is somewhat quirky or dry as you describe it but his attitude on this site and on Trip advisor speaks volumes.

Good Customer care is an essential component in todays hospitality industry and unfortunately Sat doesn't seem to know the meaning of the word.

There was a time he was on my list of "to try" but no longer.

[The Burlington]

This place has lost its magic since Michael Wignall left for the Latymer at Pennyhill park!

My wife and I have visited the Devonshire arms, Bolton Abbey twice previously and both times were truly exceptional. How standards have fallen.

In September 2011 we decided to return to rekindle memories of our Honeymoon in 2003.

We have absolutely no complaints about our room but our special evening in the Burlington restaurant was an absolute disaster.

After a short time looking at our menus we realised we had each been given a different one. The Maitre D apologised and returned with the correct menus. After browsing we made our choices and politely requested an alternative to the Foie gras which neither of us are particularly keen on.

We shared a glass of champagne at the bar and also ordered a bottle as a prelude to our much anticipated special meal.

We were led through the elegant and luxurious dining room, where we had eaten on our previous visits and shown to a brightly lit table in the conservatory with very uncomfortable seats and cushions. Our table was one of many set up military fashion in a line and packed tightly together with very little space or privacy between any of the diners.

After being seated we were informed that our Champagne was not properly chilled and we would have to leave it in the ice bucket situated between ours and our neighbours tables. This meant we had nothing apart from water to drink with our first course. Our meal continued and surprise surprise.... we were both served the Foie gras dish that we had clearly told the Maitre D we didn't want. Once more apologies were offered and the correct starters were served.

Apart from the sweets the food was pretty tasteless and forgettable. This was accentuated by the fact that we had eaten the previous evening at another 4 AA starred Restaurant Martin Wishart's in Edinburgh which was simply on another level both taste and service wise to the Burlington.

A number of times we attempted to joke & converse with the table staff but found them quite disrespectful and standoff-ish. I desperately looked for the Maitre D a few times but he was rarely around the whole evening which I thought was unbelievable for such a supposedly high class establishment.

Some other incidents include having to wait long periods before our drinks were re-filled, being interupted by staff while conversing with fellow diners and the waiter pouring our water with his back turned away from us.

Foolishly, the following morning we decided to go for breakfast which was once again served in the conservatory. We were served by one of the previous nights waiting staff who whilst chatting to my wife, to my utter disbelief described me as "him".

It pains me to say but the Burlington restaurant in the Devonshire arms used to be one of the finest in the UK but judging by our last visit it's not even one of the best in Yorkshire. Regrettably, we will not be back.