Comparable to being fed peeled grapes, those who stay at The Vineyard at Stockcross, an hour outside of London, have the option of taking room service, "in the bath." Executive chef John Campbell runs one of few restaurants in the UK which have been awarded Michelin stars. But the fact that he earned the accolade while serving dishes as simple as roast chicken is startlingly impressive. Where possible, the kitchen seeks out local and organic produce. Campbell seeks to adhere to culinary logic, but "modernize the execution and sometimes introducing some unexpected… [with] exciting flavour combinations to thrill your taste buds." Though room service usually means you don't have to lift a finger, perhaps you prefer a more hands on approach. In that case, feel free to join one of the hunting or fishing parties offered at the The Vineyard at Stockcross.
It seems that the rap of room service is changing from depressingly drab to ultimate luxury. New, en suite dining experiences are disproving the sentiment that ordering gourmet room service is oxymoronic. With options to have staggered meal and dessert delivery times, or a chef from a Michelin starred restaurant cook right beside your bed, hotel rooms are no longer for eating pallid food, stealing bathrobes, or having illicit affairs. Instead, they are the new gourmet eatery where you will never be loaned a jacket to eat in again. –C.S. News Extensions