A surprising criticism, however, came in Duncan's review of Chef Marcus Waering's Gilbert Scott restaurant, which she summed up as subpar. Read on for more cringe worthy commentary:
Let me get some more negatives off my chest. Marcus Wareing's Gilbert Scott brasserie is a disappointment (one or two memorable dishes, including "soles in coffins"; awful, sickly sweet puddings; other dishes that were simply dull). And the public spaces where guests sit, chat, work and so on have the transitory nature of a railway waiting room. The noisy bar felt like that; the Gilbert Scott felt like that; the huge lobby with its glass-and-girder roof felt like that. People were in either business suits or scruffy jeans; appropriate, of course, for the locomotive location, but difficult to appreciate, nonetheless, in a hotel that commands such serious prices.
It's not all bad, though. The silver lining in Duncan's slew of textual assaults are the props given to St. Pancras' convenient location and renovation work, which includes stunning Gothic and Victorian touches all around. If you're fine with a ho-hum service experience and have a few pretty pounds to spare, you, too, can take in the gorgeous surroundings.