We have previously been loyal customers of the Hamilton Peter's restaurant (now closed). We have missed the restaurant since it closed and thought "let's give the East Kilbride restaurant a go". Sad to say we were both left feeling disappointed and absolutely starving. The welcome we received initially was fine until the lady who was telling us what the soup of the day was, noticed someone coming in and just cut our welcome short to go see the other customers who had just walked in. Rude, but we are pretty laid back so never let it upset us.
The restaurant is ridiculously small (under 40 covers). It is decorated lovely and was cosy enough as it was pretty much empty. I would imagine at full capacity it would be chaos. The toilets are pretty much in the kitchen and when I went through to use them I was pretty much standing in the kitchen with the chefs who were preparing our food. Not good. But, the place is so small that you can understand why the chefs are spilled out into the so called toilet facilities.
The food was just ok. The portion sizes were just laughable. My wife got the seabass. On her plate was one very small fillet of seabass (smaller than a pre-packed fillet from a supermarket) some crushed potatoes and a tomato sauce. I would feed my child a bigger portion. I can't emphasise enough how little food we received. The starters were the same. 2 small prawn fritters the size of a Brussel Sprout. It was ridiculous.
We left the restaurant feeling hungry and dissatisfied. Sad to say the old 'Peter's' we once loved and raved about is gone! I can't imagine we will visit again and sadly wouldn't recommend anyone of our friends or family.
How could Peters improve?
1. Bigger restaurant. It's simply far to small. I like cosy but this is to much. Also, the toilets feel like you are in using a staff toilet. It feels like your in a place you shouldn't be. The chefs were staring at me coming in like I was lost or something.
2. Portion control I understand but feed your customers. After all, that is why they come to your restaurant in the first place. A customer should never leave feeling hungry after eating 3 courses.
3. Staff training. It's the basics I'm afraid. Our welcome was initially good until someone else walked in and we were basically stopped mid conversation. You just don't do that. If a customer feels welcomed and valued then your doing your job if not (which was the case) then sadly you need to question your approach.
4. Itemise the bill properly. Our bill said bar, food with 2 amounts for each. No break down on drinks or prices for what food we ate. Basic stuff.
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Derek Travers - 21/10/2016