These restaurants strive to make the dining experience as organic as possible. Service is not forced and neither is a vibrant atmosphere. Tailoring to a customer’s needs reverts to the same principle of keeping things natural. We’re there when the guests need us, and when we’re not, we’re stood back keeping an eye,” he says. We try to get that balance between professionalism and care and being attentive without being stiff and overbearing. “The main thing we do here at Gidleigh for atmosphere is the staff. I try and get the staff to read what people may want on that particular service because the way you treat this table may be completely different to that table,” he says. ![]() That’s what I really try and put across to the staff. “I want people to come here under all different, individual circumstances. Brett Graham, head chef at The Ledbury (pictured) in London, thinks personalizing service has been the key to his restaurant’s success. ![]() When it’s too bright it’s not enjoyable.”īut factors such as music, lighting and table layouts are only as important as the staff that make the restaurant work. We just want the customer to feel relaxed and enjoy their meal. “We don’t want the lights to be too bright for the customer. In the summer, we dim throughout the night to match the light outside. If night falls early, we dim the lights early. It starts quite bright but at the end of the night it’s very low. General manager Nicolas Digard says: “We dim the lights as the night goes on. Matching interior brightness to outside light is another way for the restaurant to keep its atmosphere relaxed and natural. It has two Michelin stars and four forks and spoons for comfort much like Gidleigh Park. We’ve had a lot of comments on the positives,” he says. Our guests have always preferred not to have music. “Atmosphere comes from guests, their conversations, the clinking of glasses and cutlery. It instead allows natural noise from the space to provide that tune. Andrews says the restaurant avoids music because it would otherwise overpower the three small dining rooms there. That emphasis on nature also applies to Gidleigh Park’s treatment of sound. It takes advantage of its location in the Devon countryside. Outside’s greenery blends in with the interior wooden walls to match the color palette of the landscape. Gidleigh Park’s architecture and surroundings provide the best art of all: its large dining room windows frame a view of the 109-acre garden. You do need a focal point in any room but nothing too overpowering.” There’s nothing worse than staring at a bare wall. Andrews says: “It sets the mood to portray to your guests. Paintings hang on the walls of Gidleigh Park as they do at many restaurants. There are so many elements you have to take into mind,” he says.Īrtwork also plays a part. We try not to put small tables in with large ones because they’d just get overpowered. If you have a large table in a dining room you want to make sure they’re away from others. They have a good amount of space between them. “We try to ensure people aren’t sat on top of each other. He explains just how much thinking goes into dining room layouts. ![]() The Devon destination received two stars as well as four forks and spoons for comfort in the 2014 Great Britain & Ireland Michelin Guide.
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