“Hotel restaurants used to be rooms full of tables and chairs with no one there,” says Marcus Wareing, the two Michelin-starred chef whose restaurant, the Gilbert Scott, opens at the St Pancras Renaissance in May. They were synonymous with poor food and worse service, seemingly an afterthought to the main business of providing a bed for the night. The only people to eat there were hotel guests too tired or timid to venture out.
“過去的酒店餐廳往往擺滿了桌椅，壓根就沒客人光臨，” 米其林二星級主廚馬庫斯?沃寧(Marcus Wareing)說，5月，他在圣潘克拉斯萬麗酒店(St Pancras Renaissance)內(nèi)開了一家名為吉爾伯特?斯科特(Gilbert Scott)的餐廳。原先的酒店餐廳就是糟糕菜肴與更糟糕服務的代名詞，儼然成了提供夜間住宿這項主業(yè)的陪襯。在此用餐只是那些不是太累就是不敢外出探尋美食的住店客。
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