Anderida Restaurant at Ashdown Park

There is something so bland about Anderida that it makes it difficult to remember your dining experience almost instaneously, let alone a few months later. I'm in agreement with Anoo's review, the archaic beige expanse that is the dining room, doesnt excite the eye and unfortunately neither does the uninspiring menu. Nevertheless as guests of the hotel, we ordered away with the hope that the plates we would be presented with would suitably surprise us. Unfortunately ordering in itself is a feat at this venue, with two out of three waiters doing their best to avoid eye contact.

After having conversed with the one that did seem to want to provide any real service we were served our starter of salmon mousse with citron jelly and various other colourful emulsions. This was a delicate plate of fresh flavours and quite impressive, almost contradicting the outdated decor and stuffy atmosphere of the restaurant. However a main of sea bass on tomato and coriander cous cous which followed, lacked any real substance.

A rather confusing restaurant which aims to recreate the innovation seen in most top end London restaurants but is unfortunately let down by a dull lifeless atmopshere and unmotivated waiting staff. One to miss.

There was something rather Seventies about this place. Was it the single carnation on the table, the chintzy decor, the live piano, the haphazard service or the simple fact it's in a country hotel? I'm not sure but if it is in a time warp it is a strangely comforting one. The meal got off to a bad start with a cold and chalky risotto ball ‘amuse-bouche’ but picked up with a tasty starter of grilled and smoked salmon, a pleasant although unmemorable main (yes, sorry I've completely forgotten what I had although it was only a week ago) and a quality selection of British cheeses to end the meal. The wine list was well put together although our creamy, nutty white Rioja was banished to an ice bucket on a sideboard (sideboard!? told you it was old school) and with serving staff highly skilled in customer avoidance techniques I had to sneak over to retrieve it myself. Perhaps I am too used to the polished performance of London establishments? Anyway, despite my gripes we had a lovely evening, the accomplished pianist added to the romantic, albeit quaint atmosphere, especially at the end when he broke away from the cheesy classics to play some of our jazz requests. The menu we had was part of a one-night stay package which worked out to be pretty good value with spa treatments, tea and cake and room all included.