Hotel Riviera

‘What a difference the details make!’ Regular Guide contributors agree, finding service at Peter Wharton’s traditional hotel ‘consistently excellent’. At this fine Regency terrace overlooking Lyme Bay, visitors receive a ‘warm’ welcome from ‘very friendly, professional staff who remember your name, and take time for a little chat when appropriate’. Bedrooms are ‘spotless’ and ‘well equipped’, the bathrooms ‘very modern’. (‘My one quibble was the scarcity of available sockets.’) The sound of waves lapping the beach reaches seafront rooms. Dinner is ‘a delight’: chef Martin Osedo’s ‘inviting’ daily-changing menus might include ‘perfectly portioned, beautifully presented’ dishes such as seared king scallops, apple compote, celeriac. Several vegetarian options are available. While guests dine, the bed is turned down, the teapot cleaned, the curtains are drawn. In the morning, an ‘extensive and absolutely delicious’ breakfast awaits. Served at the table in the ‘timeless’ dining room, it includes juice and freshly brewed coffee, fruit compote and cereals, poached haddock, eggs any way, hot toast ‘that comes at the precise time you want it’. (TL)