Information

Information

How it works …

Our reviews are written after an anonymous booking and payment in full as ordinary diners. Our text does not reflect the views of anyone other than ourselves. A simple five star rating is used; and this is further simplified to an average on the listings page. Additionally we will publish other diners’ views, without prejudice. Hopefully we will get consensus view of each establishment.

We do confirm factual information with the proprietor or manager of the location, but this does not influence our ratings.

Please bear in mind that each review is a snapshot of a dining experience, it cannot be definitive; your experience may be completely different. But do tell us.

Chains of restaurants are not included because there is a consistency that we are all aware of.

Managed pubs and hotels may be, where we feel there is originality (food worth eating!).

Owned and tenanted establishments appear where we feel there is a working kitchen, and care taken with the preparation of fresh food. We expect good service and a clean environment too.

This may explain, to some, why some addresses are missing.

We have a few personal views, such as drinking water to be available from the arrival at the table, high levels of hygiene - this includes a dislike of open salt containers (even changing the contents once a day does not meet with our approval).

On the subject of hygiene, we would like to draw your attention to the “scores of doors” scheme encouraged by both Herts and Beds; this will now role out over the country. This is a star scheme where establishments are given scores out of five for their hygiene and food care. Any star indicates a level of safety which, although may subject to improvement, allows diners to eat with peace of mind. However a zero rating indicates a lack of basic requirements - and by our standards, should be avoided. We provide a link on our last page to the county site, but, it is the district authorities who administer the management through their Envoronmental Health & licensing departments, so some results may be there.

We are getting more critical of “Service” standards: and this is being reflected in our star rating. Most serving staff are very pleasant people; it is not their fault if their training is poor. We expect efficiency when booking; a cordial welcome, and a knowledge of the menu. At the table we dislike being leaned over and sloppy serving; we expect all to be served at the same time, and clearance between courses just once. We also do not like having the table totally cleared whilst we are sitting at the end of a ,meal and having a pleasant conversation with our friends. If there is a clutter on the table, which makes it difficult to serve – it is not our fault. We expect to be treated as customers who are having a treat! There should be no hint of indifference to our wish to enjoy a good meal with pleasant company..

Click here:-

Now in 2009, there may be a “shake-out” in the hospitality industry; the consumers will be more picky, and the less able businesses will depart, some have already done so. Special offers abound, and BOGOF, etc could be the undoing of many a business - as customers wait for the next offer....

Attempts to “extort” extra cash from our pockets is always noted to the detriment of the establishment; this will include automatic service charges - especially if over 10%, greedy mark-up on wines - we accept that the industry norm is probably 300%, but anything beyond this is not acceptable (wine managers seem unaware of the knowledge their clients have about wine prices!).

. Everyone is aware of wine prices now; and managers who wonder why their more expensive bottles do not move, should consider this obvious problem; perhaps a fixed margin above a certain level would encourage the purchase of quality wines. There is something amiss if it cheaper to pay corkage of £15, and bring your own from a local off licence. What do you think?

The construction of the site is of necessity simple; but again we welcome your thoughts. There are two elements:

The listings – in alphabetical order by name and location; included, is the post code to help you locate each establishment with your sat-nav.

The reviews - in alphabetical order. If the restaurant is within, say, a hotel, then the hotel name comes first.

NB. Closures and change of name are included when discovered

RATINGS;

1*- a disappointment

2*- fair value/service

3*- good value/service

4*- tell your friends

5*- outstanding/ perfect

PRICING

Cost for a dinner for two of three courses, glass of wine, and service of 10%

1£ less than £25

2£ £25 to £40

3£ £40 to £60

4£ more than £60

If your browser does not give access to our link on the “Contact Us” page; our e-mail is:

feedback@hertsdining.co.uk

We listen to your suggestions, and update very regularly (at least once a month).

Having found a few gems “out of area”; we have added in a small section for your pleasure when travelling: we hope you approve...