Gastnutzer
26. September 2024
I write at length because I want to tell you about rural excellence. We have had three two-night stays this summer (July to September) Special occasions at Douneside are made by the careful regular and everyday attentions of the staff. For three short whiles, we lived as we might like if we had the means to do it: beautiful surroundings, tranquillity, order, grace, well fed and watered, unobtrusive and friendly service. Perhaps we most enjoyed — the staff, and what they do to bring all these virtues together. Surroundings: house, garden and grounds are maintained meticulously and to beautiful effect. We enjoyed the delicacy of garden composition: the contrasts, the careful placing of species, the mixture of formality and horticultural rigour. Tranquillity: the complete separation of service and kitchen noise from the guests seems remarkable. Lounge, bar and dining areas are elegant and spacious, with many cosy corners. Order: we noticed nothing out of place, nothing neglected in corners, everything clean and ordered. Grace: staff have the rare skill of moving with grace, speaking with grace, and behaving in an atmosphere of mutual respect between staff and guests. We enjoyed the pampering dinners and breakfasts immensely. It was a delight to converse straight and honestly about wine and to be so well informed. Our three rooms were delightful, and each unique. Those we chose captured the spirit of Douneside – prospects over lots of Aberdeenshire, the amazing infinity lawn, the enticing gardens – a real sense of place and of the original vision of the long-gone MacRobert owners. Staff: there is a discerning and strategic approach to appointing and training all team members. I wondered of a young breakfast waiter if they were ever impatient for over-relaxed late breakfast eaters to leave. In many places I would have got an assenting answer; not at Douneside — I received a brisk “Never, they are enjoying themselves.” This epitomised our feeling that guests are the raison d'être of Douneside; not the convenience of staff, not the profits, but the guests. What more could one wish for? All staff were amiable, communicative, chatted when they had time, moved on courteously when busy. Everyone confided opinions, personal stories, attractive insights into different aspects of the hotel. As guests, we felt we were all playing parts on one of life’s very pleasant stages. Hotel chefs are often hidden away but we met one who was carrying ingredients … ready to make the Sunday lunch bread and butter pudding. And with what cheerful enthusiasm he told the tale! Such involvement surely explains the high standards we met. Gardening is one of the huge attractions at Douneside. The walled garden is an inspiration for produce growers. Walk down the garden stream and admire the transition from formal to Nature. The herbaceous sections are laid out intimately and provide hugely varying colour and form. There is astonishing generosity of effort in providing
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