“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.
“过去的酒店餐厅往往摆满了桌椅，压根就没客人光临，” 米其林二星级主厨马库斯•沃宁(Marcus Wareing)说，5月，他在圣潘克拉斯万丽酒店(St Pancras Renaissance)内开了一家名为吉尔伯特•斯科特(Gilbert Scott)的餐厅。原先的酒店餐厅就是糟糕菜肴与更糟糕服务的代名词，俨然成了提供夜间住宿这项主业的陪衬。在此用餐只是那些不是太累就是不敢外出探寻美食的住店客。
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