I was away for a couple of nights, in Scotland. The differences in the standards of the accommodation were notable. The formal 3* hotel room that was reserved for me was totally underwhelming. It was sub-standard. The floorboards sounded and felt like you would walk through them to the joists. Once upon a time, the floor covering had been a carpet. The bathroom presented a scalding opportunity. I was grateful the single bed was comfortable. The heat in the room was unbearable, hot pipes to other floors ‘travelled’ through it. As I was tired I did get some sleep.
The hotel breakfast coffee was like tar and allowed to set like it. I was told breakfast was an either/or; that is, either continental or cooked. The natural smoked haddock, for me, was by far the best breakfast option.
In the next place I had booked myself into a 3* (Scottish Tourist Board) B&B hotel. Here, I had a bigger room, mostly taken up by a really comfortable double bed. It was clean and the décor was fresh. For sitting in, the room was a pleasant warmth, for sleeping in, it proved too hot. In the early hours though, I half awoke, feeling cold, and needing to put on more bed covers. I hope I don’t get a chill.
Breakfast was being taken quietly and intently by all the other guests. The only sounds were that of cutlery in use as they dug into the continental and cooked foods on offer. You helped yourself to the filter coffee and what a pleasant cuppa it was to start the day.
Neither place had porridge on the menu. It is as if there is a fear to present Scotland’s national breakfast cereal in Scotland. True, I once got a lump of spikey looking dough in a bowl at one place where I stayed. I hear via the grapevine, those B&B people have transformed their skills in porridge-making. With today’s almost instant varieties, that should not be a difficult level to aspire to.