Spicers Hidden Vale

The homestead which houses the reception, bar and dining area is stunning. A beautiful free standing stone fireplace is surrounded by comfy sofas to snuggle into. The staff are all friendly, knowledgeable and welcoming. The food was well presented and delicious with care taken to meet dietary needs. Great activity options, we did archery, scotch tasting and the market garden tour.

Wow wow wow what a place 5 star all the way from arrival to departure the lodge was excellent with all that you need for a stay bed was so comfy all staff went above and beyond to make our stay memorable, the food was above standard and location was impeccable thank you for such a memorable stay

We had the misfortune of dining at The Supper Club last Thursday evening. On our arrival our party of three was kept waiting for a good five minutes before being acknowledged by staff who were moving quickly through the dining area or standing on the sidelines and appearing to be discussing the layout of the restaurant. When we were approached, we were told we could sit at any of the tables set for three. We were not escorted to our table. It was a cold evening and we noticed some two setting tables had blankets on the chairs. We asked if we could each have a blanket and were told one would be provided. They weren’t, so we took them from the chairs next to us. We were one of the first to be seated in a setting of about a dozen tables, mostly set for two. We noticed the table was laid for three courses, entrée and main cutlery with a soup spoon. We were asked if we would like water and wine. We asked for a cocktail but told cocktails were not available in this dining area. Yet your advertising states “Our friendly front-of-house team has also carefully selected optional pairings to complement your meal including classic cocktails, selected wines, as well as sides and desserts.” The wines on offer did not appeal to us so we asked to see the wine list. Another extended wait and asking again, a wine list was delivered. And we still waited for water. Two of our three entrées arrived, and we were surprised it was simply, soup. We then watched as other tables were served theirs before eventually receiving our third bowl. About 100ml in two bowls, and significantly less in the third. Three pieces of corn bread was placed in the center of the table some time prior to the soup arriving. We asked our server for side plates and saw her ask the? Maître De, Josh, who ran to the main restaurant returning with an armful of side plates, placing them in the barn. Some five minutes later, after our soup had arrived, Josh came to ask how everything was going. We said we were still waiting for the side plates. He said “oh, they were for your” and again ran to retrieve them from the barn. During this time other guests began to arrive, and we watched as they too were simply left standing with no acknowledgement from the staff. Again, Josh and the team stood to the side of the dining area appearing to survey but not responding to any assumed observations. As more guests arrived and all tables were occupied the stress levels of the floor staff was palpable. It was like we were taking part in a Faulty Towers episode with Josh running to and from the main restaurant on multiple occasions. This was quite stressful to observe. Our server arrived at one point with a bottle of wine under one armpit and a pitcher of water in the other, reaching over to fill each glass. It took over an hour from the clearing of our soup bowls for us to receive our main course. During this time we observed most tables that were seated well after us, receive their main course before us. Our