Whenever the team at Parklands Hotel attend an awards ceremony they have to hire a fleet of removal vans to transport all their gongs, medals and trophies back to Perth.
Over the last few years, The Parklands Hotel in Perth has won Perth Hotel of the Year at the Scottish Hotel Awards in 2007, 2010, 2011 and 2012 while, among many other awards, the kitchen team have been given two AA Rosettes for their cooking.
And we’re just scratching the surface. Their TripAdvisor ratings are just as juicy.
If you want to see why The Parklands Hotel needs a trophy cabinet the size of Belgium then today’s Big Deal with the Perth hotel is a great introduction.
This generous offer is for two people to enjoy an overnight stay in a king double room at the Parklands Hotel. There will be a chilled bottle of Prosecco waiting to welcome you to your room.
As well as a full Perthshire breakfast, the offer includes £45 credit per couple to spend in either 63@Parklands, the hotel’s fine dining restaurant, or in No.1 The Bank Bistro, the hotel’s more informal venue.
Parklands Hotel has fifteen individually styled rooms. All of the bedrooms are spacious and have en-suite facilities, cable television, DVDs and iPod docks, hair dryer plus tea and coffee making facilities. All rooms are also equipped with WiFi.
Guests can upgrade to a superior room with views over the garden and park for a supplementary charge of £20 per night, payable directly to the hotel.
Executive Chef Graeme Pallister is a talented man with a passion for local Scottish produce and especially that of Perthshire – the hotel’s Perthshire breakfast shows just how good the area’s artisan food producers really are.
As part of this offer, guests will have £45 credit per couple to spend in either of the hotel’s restaurants. An informally, casual venue, No.1 the Bank Bistro serves dishes like the home-smoked Carnoustie pork rib-eye steak with Stornoway black pudding; wild mushroom risotto and beer battered plaice fillets.
The light and spacious 63@Parklands shows the kitchen’s skills in their best light. It offers a fixed menu of two starters, intermediate, two mains, cheese and two desserts. The menu changes depending what’s in season but typical starters might be the cured salmon with tempura oyster and soya vinaigrette or the duck liver and pistachio parfait served with a chicory walnut and Roquefort salad.
The main courses might be haunch of Perthshire venison served with dauphinois potatoes, green lentils, girolles and red currant jus while dessert could be along the lines of the brioche and butter pudding which is served with glazed banana & caramel sauce anglaise.
As we pointed out, The Parklands Hotel has no shortage of awards. The public have just been pleased. This is what one TripAdvisor review had to say:
‘A wonderful stay. My husband and I spent one night at Parklands Hotel in January 2013. The staff were charming. The room was lovely with an amazing shower… The meal was amazing with silver service from the staff. We’ll definitely be back!’