Dining Considerations

When Eriska was refurbished in 1973 by my parents they required to create a room large enough to house all the guests of the hotel at one sitting for meals. They amalgamated three areas together the Morning room, the Business room and the butlers pantry. This involved knocking down several structural walls and replacing them with steel beams however it also meant that the ended up with three different ceiling heights.

This was always portrayed as  benefit by my father firstly as the high ceilings hid the smoke from those awful smokers who puffed through meals, him being one of them, and secondly the lower ceiling insurer that larger parties could be insulated in a separate are of the dining room and it reduced the amount of noise. At the start of the new century we added the conservatory to the room and this again change d the dynamics of the room and now once again we are considering reshaping the room once again.

The difficulty now is that whilstt it would be nice to do and the room would benefit from changes it is also areal gamble to create a ssufficiently updated version of the room without loosing the wonderful atmosphere and feel we already have in the space. At this point I have to keep reminding myself that Eriska is all about evolution and that the use of the space now is hugely different form the initial uses of the spaces for the first century of Eriskas life. Anyway we have started a consultation period with interior designers, members of our team, the AA guide and most importantly guests of the hotel. Currently we simply have a list of what we do not want to do and no real firm ideas so we are hoping that once we have a first attempt by Ward Robinson, the company who are working through the hotel bedrooms we will at least have a starting place from which to go.

Anyway it may remain that the best option is to do nothing but one day this will no longer be an option and I think it may be approaching!