Delta Hotels by Marriott Tudor Park Country Club♡

Guest review

9.0

Friends staff, we'll equipped room, good parking and location for visiting Maidstone

− Lunch expensive and a bit limited.

Ideal for Golf overnight stays.

9.0

Golf break overnight.nice golf course. Good meal in the evening and excellent breakfast in the morning, staff friendly and helpful.

ruhige Lage

5.0

ruhige Lage

Excellent all round!

10.0

Great location, lovely and clean, food excellent, and staff very friendly and helpful!

− Nothing!

Guest review

8.0

Overall impression We recently stayed at Delta Hotels Tudor Park Country Club and, while the setting and staff were generally good, our dining experiences were disappointing. Dinner experience On our first evening we ordered sirloin steak in Cast Iron Grill and were very disappointed with the quality of the meat. The steak was very small, contained a lot of fat and did not match what we would expect from a Marriott-branded hotel that promotes “fresh, locally sourced, best of British dishes.” It may be worth management reviewing their butcher’s choices and portion standards, as the cut simply did not feel fit for a hotel of this calibre. Restaurant management and service To be fair, the restaurant manager on duty that evening was excellent. They listened to our concerns, were very professional and immediately offered an alternative, which we appreciated after a long journey. Unfortunately, because we had to wait for my fiancé’s replacement meal to arrive, my own dinner sat untouched and was cold by the time I started eating it. After a 2.5‑hour journey we were too tired to raise another complaint, but it meant neither of us really enjoyed that meal. Breakfast issues Breakfast the following morning also fell short. The hotel’s own description highlights starting the day “with a delicious breakfast spread at Tudor Park,” so expectations are understandably high. I ordered poached eggs, but the kitchen failed to present them in a timely fashion, and by the time everything arrived our food was again cold and not enjoyable. This felt more like a service‑timing issue than a one‑off mistake. Suggestions for improvement Review steak quality, portion size and suppliers to ensure consistency with the hotel’s “best of British” positioning. Improve coordination between kitchen and restaurant staff so that replacement dishes do not leave other guests’ meals going cold.

− Overall impression We recently stayed at Delta Hotels Tudor Park Country Club and, while the setting and staff were generally good, our dining experiences were disappointing. Dinner experience On our first evening we ordered sirloin steak in Cast Iron Grill and were very disappointed with the quality of the meat. The steak was very small, contained a lot of fat and did not match what we would expect from a Marriott-branded hotel that promotes “fresh, locally sourced, best of British dishes.” It may be worth management reviewing their butcher’s choices and portion standards, as the cut simply did not feel fit for a hotel of this calibre. Restaurant management and service To be fair, the restaurant manager on duty that evening was excellent. They listened to our concerns, were very professional and immediately offered an alternative, which we appreciated after a long journey. Unfortunately, because we had to wait for my fiancé’s replacement meal to arrive, my own dinner sat untouched and was cold by the time I started eating it. After a 2.5‑hour journey we were too tired to raise another complaint, but it meant neither of us really enjoyed that meal. Breakfast issues Breakfast the following morning also fell short. The hotel’s own description highlights starting the day “with a delicious breakfast spread at Tudor Park,” so expectations are understandably high. I ordered poached eggs, but the kitchen failed to present them in a timely fashion, and by the time everything arrived our food was again cold and not enjoyable. This felt more like a service‑timing issue than a one‑off mistake. Suggestions for improvement Review steak quality, portion size and suppliers to ensure consistency with the hotel’s “best of British” positioning. Improve coordination between kitchen and restaurant staff so that replacement dishes do not leave other guests’ meals going cold.