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The Belle Hotel
Fantastic – a ripping yarn. If you know the hospitality industry, you’ll recognise the places, the food, the characters, but not only that, it’s a love story, too' Gregg Wallace‘Craig Melvin is a vivid and entertaining storyteller, with a real understanding of how to engage readers with a well-crafted yarn. He always cooks up a literary feast' Matt HaigWelcome to the worst day of Chef Charlie Sheridan's life, the day he's about to lose his two great his childhood sweetheart, Lulu, and the legendary Brighton hotel his grandfather, Franco Sheridan, opened in 1973.This is the story of the Belle Hotel, one that spans the course of four decades – from the training of a young chef in the 1970s and 80s, through the hedonistic 90s, up to the credit crunch of the noughties – and leads us right back to Charlie's present-day suffering.In this bittersweet and salty tale, our two Michelin star-crossed lovers navigate their seaside hangout for actors, artists and rock stars; the lure of the great restaurants of London; and the devastating effects of three generations of family secrets.
304 pages, Kindle Edition
Published February 21, 2019
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Displaying 1 - 13 of 13 reviews
February 19, 2019
I am going to start off with a warning: don't let the campiness of the beginning of the book distract you from a really good story. Sure, Charlie is a very impractical person who doesn't quite place the proper emphasis on the proper priorities. That is what gets him in the mess to begin with. That can probably be blamed on his entire childhood and his family. Afterall, when your grandfather begins the family business based on a foundation of stolen silver from his previous employer and the unlikely friendship of THE Laurence Olivier, you know it won't be following the normal course of business. But the story includes some humorous stories of hotel life and the wonderful plot of a boy raised in the hospitality world to be its future king. After the beginning, the campiness mellows out a bit, but remains in the background to add a bit of surprise to the whole story. Now, to find someone to try the recipes for me!
A copy of this book was provided by NetGalley and Unbound in exchange for an honest review.
A copy of this book was provided by NetGalley and Unbound in exchange for an honest review.
January 3, 2022
I loved this book- it was a great mix of history and folklore with Mr Olivier and other notable guests- followed by fascinating tales of cooking and recipes that feels a bit like the memoirs of a famous chef- with the main course being a juicy and slowly braised love story that unwinds throughout the entire book. So well written i highly recommend
February 25, 2019
Foodie, funny and genuinely fascinating, this food – hotel – chef based novel is a treat for anyone who enjoys contemporary writing with a light hearted flavour. Set in the present day but going backwards to look at the establishment of the Belle hotel in Brighton, this features the training of a young chef in the ways of cooking some fantastic food, and his struggle to learn what is important in his life. There is celebrity spotting aplenty as Franco, the founder of the hotel, and Charlie cook for the well known of the 70s, 80s, 90s and beyond. There are real recipes throughout the text as the reader is invited to admire the skills and showmanship involved of turning out great food. I was pleased to receive a copy to read and review.
The book opens with a description of a truly terrible day for Charlie. The Hotel which has been his life, and that of his immediate family, stands ready to be repossessed by the bank unless he can find £10,000 by noon. To add to the confusion, his ex girlfriend, ex childhood sweetheart Lulu stands ready with her business partner to buy control of the Hotel where she too spent her time. He makes every effort, some of them quite daft, to raise the money; he borrows money, he gambles, he tries to rob a fruit machine. As he tries to get some money to the hotel in time, the narrative returns to his grandfather’s original opening of the Hotel in the early 1970s, supported by some money from “Larry”, a well known actor. He is a showman, a chancer, and he is determined to make Hotel Belle a popular venue for food and more. His son, Johnny, who actually works at another hotel, and his wife Janet are drafted back to help out. It is Charlie, however, that Franco decides will become a chef, carefully trained, sent to various restaurants, suppliers and colleges to learn everything about food and its serving. As Franco’s fame increases and the Hotel becomes a huge success, he collects recipes, receipts and other items of record in his unique book. Charlie seems to be set to continue in his footsteps, but before long the cracks begin to show. Can Charlie get everything together before he loses everything on one day?
This is a funny, affectionate and honest picture of life in a unique hotel during the later part of the twentieth century. The cheeky inclusion of real celebrities and actual events keep the book moving; the realistic dialogue and frank language can sometimes be a bit shocking but always comes over as truthful. This book maintained my interest and I was loathe to put it down; I feel that it conveyed a realistic picture of a fairly recent time in an often painfully human way. The characters were terrific, funny and sometimes touching. Franco is a real hero, whereas Charlie is often understandable and totally human. It appears that Melvin, the author, has a lot of experience in the hotel trade, and it shows throughout this novel. Whether you are a foodie, interested in a fictionalised history, or are simply interested in a funny and interesting read, I recommend this book.
The book opens with a description of a truly terrible day for Charlie. The Hotel which has been his life, and that of his immediate family, stands ready to be repossessed by the bank unless he can find £10,000 by noon. To add to the confusion, his ex girlfriend, ex childhood sweetheart Lulu stands ready with her business partner to buy control of the Hotel where she too spent her time. He makes every effort, some of them quite daft, to raise the money; he borrows money, he gambles, he tries to rob a fruit machine. As he tries to get some money to the hotel in time, the narrative returns to his grandfather’s original opening of the Hotel in the early 1970s, supported by some money from “Larry”, a well known actor. He is a showman, a chancer, and he is determined to make Hotel Belle a popular venue for food and more. His son, Johnny, who actually works at another hotel, and his wife Janet are drafted back to help out. It is Charlie, however, that Franco decides will become a chef, carefully trained, sent to various restaurants, suppliers and colleges to learn everything about food and its serving. As Franco’s fame increases and the Hotel becomes a huge success, he collects recipes, receipts and other items of record in his unique book. Charlie seems to be set to continue in his footsteps, but before long the cracks begin to show. Can Charlie get everything together before he loses everything on one day?
This is a funny, affectionate and honest picture of life in a unique hotel during the later part of the twentieth century. The cheeky inclusion of real celebrities and actual events keep the book moving; the realistic dialogue and frank language can sometimes be a bit shocking but always comes over as truthful. This book maintained my interest and I was loathe to put it down; I feel that it conveyed a realistic picture of a fairly recent time in an often painfully human way. The characters were terrific, funny and sometimes touching. Franco is a real hero, whereas Charlie is often understandable and totally human. It appears that Melvin, the author, has a lot of experience in the hotel trade, and it shows throughout this novel. Whether you are a foodie, interested in a fictionalised history, or are simply interested in a funny and interesting read, I recommend this book.
March 19, 2019
Part novel, part cook book, The Belle Hotel follows the fortunes of a family running a seafront hotel, with a few recipes thrown in for good measure. The story centres around Charlie and the three loves of his life: childhood sweetheart Lulu, the Belle Hotel itself and, last but not least, food.
Set against a backdrop of events from the Seventies onwards, a colourful cast of characters is assembled in a story spanning three generations, complete with entertaining insights into the hotel and catering business and some handy tips on how to make the smoothest sauces.
The Belle Hotel is a picture of faded elegance which has seen better days: a Belle Epoque building in need of care and attention, set in the seaside resort of Brighton, which is described as a town of “cooks and crooks”. We follow Charlie through the various stages of his career, from Secondary Modern to Swiss finishing school, followed by a stint with some of London’s top chefs. He learns the alchemical art of stocks and sauces at L’Escargot and is schooled in the secrets of perfect souffles and omelettes at Le Gavroche.
Back at the Belle Hotel, he’s on track for the masterplan and is awarded his first Michelin star.
Drunk on success, washed down with lashings of champagne, his outrageous antics try the patience of all concerned, including the reader, as he loses first the Michelin star, then the girl, and almost the Belle Hotel itself. Charlie’s rival in the hotel business, the dull, reliable Graeme, a chef-accountant with a fondness for spread sheets, also becomes his rival for Lulu’s affections.
So the fatally-flawed yet charming Charlie, the Byronic bad boy of Haute cuisine, has to find a way to win back her heart. Will Charlie and Lulu be able to overcome all obstacles in their way, get their act together and raise the next generation of little chefs? It looks like they’re in for a bumpy ride – but at least it’ll never be dull.
All in all, this is the finest slice of culinary-themed fiction since Carey Mulligan fried onions on stage in David Hare’s Skylight.
Set against a backdrop of events from the Seventies onwards, a colourful cast of characters is assembled in a story spanning three generations, complete with entertaining insights into the hotel and catering business and some handy tips on how to make the smoothest sauces.
The Belle Hotel is a picture of faded elegance which has seen better days: a Belle Epoque building in need of care and attention, set in the seaside resort of Brighton, which is described as a town of “cooks and crooks”. We follow Charlie through the various stages of his career, from Secondary Modern to Swiss finishing school, followed by a stint with some of London’s top chefs. He learns the alchemical art of stocks and sauces at L’Escargot and is schooled in the secrets of perfect souffles and omelettes at Le Gavroche.
Back at the Belle Hotel, he’s on track for the masterplan and is awarded his first Michelin star.
Drunk on success, washed down with lashings of champagne, his outrageous antics try the patience of all concerned, including the reader, as he loses first the Michelin star, then the girl, and almost the Belle Hotel itself. Charlie’s rival in the hotel business, the dull, reliable Graeme, a chef-accountant with a fondness for spread sheets, also becomes his rival for Lulu’s affections.
So the fatally-flawed yet charming Charlie, the Byronic bad boy of Haute cuisine, has to find a way to win back her heart. Will Charlie and Lulu be able to overcome all obstacles in their way, get their act together and raise the next generation of little chefs? It looks like they’re in for a bumpy ride – but at least it’ll never be dull.
All in all, this is the finest slice of culinary-themed fiction since Carey Mulligan fried onions on stage in David Hare’s Skylight.
February 20, 2019
"13 October 2008. Welcome to the worst day of Chef Charlie Sheridan's life, the day he's about to lose his two great loves: his childhood sweetheart, Lulu, and the legendary Brighton hotel his grandfather, Franco Sheridan, opened in 1973.
This is the story of the Belle Hotel, one that spans the course of four decades – from the training of a young chef in the 1970s and 80s, through the hedonistic 90s, up to the credit crunch of the noughties – and leads us right back to Charlie's present-day suffering.
In this bittersweet and salty tale, our two Michelin star-crossed lovers navigate their seaside hangout for actors, artists and rock stars; the lure of the great restaurants of London; and the devastating effects of three generations of family secrets."
Let's start with a moment to appreciate that cracking little cover. Designed by David Shrigley. |It's bold, very eye catching and sums up main character Charlie perfectly. It's not the lobster waving its claw shouting 'damn you all', it's Charlie.
The boldness continues in the prose which was sprinkled with real life events and heavily interlaced with the rich and famous. Yes there was a Brighton hotel bombing involving Margaret Thatcher.Yes Lawrence Olivier did drop the ball at the Oscars and yes, there is a Ship Street in Brighton. Although not a Belle Hotel as far as I can tell.
The concept for the book - a receipt or a recipe followed by a section of story to which it related to - hooked me immediately. The book moved through four decades yet Melvin hit the nail on the head every time when it came to authentic settings. From the couples who had identical (bar one digit) mobile phone numbers as they both got phones at the same time (90s!) To the free ruler you got when opening your first savings account as a child (80s!) and the Ben Sherman shirted Stags (00s!) All so evocative of certain periods in time.
The recipes made my mouth water (hands up who is going to try the hollandaise?!) The descriptions, particularly the venison with beetroot were at times lyrical. This plus the liberal mentions of La Gavroche, The Savoy and Michelin stars make it perfect for foodie lovers or anyone who has ever watched Masterchef. Melvin is clearly someone who knows the industry well and you couldn't help at times wonder just how many of the anecdotes had actually happened.
In addition The Belle Hotel was a whose who in celebrity through the decades from the sublime to.......Peter Andre. Yet the underlying story of a man trying to find his place in the world was what underpinned it all and cemented it as a firm favourite for me.
It was feel good nostalgia, with meat, bones and plenty of salt. 'Better than a poke in the eye from an angry lobster', much better.
This is the story of the Belle Hotel, one that spans the course of four decades – from the training of a young chef in the 1970s and 80s, through the hedonistic 90s, up to the credit crunch of the noughties – and leads us right back to Charlie's present-day suffering.
In this bittersweet and salty tale, our two Michelin star-crossed lovers navigate their seaside hangout for actors, artists and rock stars; the lure of the great restaurants of London; and the devastating effects of three generations of family secrets."
Let's start with a moment to appreciate that cracking little cover. Designed by David Shrigley. |It's bold, very eye catching and sums up main character Charlie perfectly. It's not the lobster waving its claw shouting 'damn you all', it's Charlie.
The boldness continues in the prose which was sprinkled with real life events and heavily interlaced with the rich and famous. Yes there was a Brighton hotel bombing involving Margaret Thatcher.Yes Lawrence Olivier did drop the ball at the Oscars and yes, there is a Ship Street in Brighton. Although not a Belle Hotel as far as I can tell.
The concept for the book - a receipt or a recipe followed by a section of story to which it related to - hooked me immediately. The book moved through four decades yet Melvin hit the nail on the head every time when it came to authentic settings. From the couples who had identical (bar one digit) mobile phone numbers as they both got phones at the same time (90s!) To the free ruler you got when opening your first savings account as a child (80s!) and the Ben Sherman shirted Stags (00s!) All so evocative of certain periods in time.
The recipes made my mouth water (hands up who is going to try the hollandaise?!) The descriptions, particularly the venison with beetroot were at times lyrical. This plus the liberal mentions of La Gavroche, The Savoy and Michelin stars make it perfect for foodie lovers or anyone who has ever watched Masterchef. Melvin is clearly someone who knows the industry well and you couldn't help at times wonder just how many of the anecdotes had actually happened.
In addition The Belle Hotel was a whose who in celebrity through the decades from the sublime to.......Peter Andre. Yet the underlying story of a man trying to find his place in the world was what underpinned it all and cemented it as a firm favourite for me.
It was feel good nostalgia, with meat, bones and plenty of salt. 'Better than a poke in the eye from an angry lobster', much better.
February 28, 2019
As someone who works in the hospitality trade, I appreciated the realistic (if occasionally tongue in cheek) view of the industry. Too often in literature it’s portrayed as all mainly being about icing cupcakes and dealing with wonderfully behaved guests. If only. As we see in this book, an awful lot goes on behind the scenes in a busy hotel, such as endless work, constant juggling to avoid the latest looming financial crisis, the need to keep abreast of all the latest relevant ideas and developments and building that customer base. For many people it will be quite an eye-opener, and it’s all very entertainingly done.
There’s lots of variety in how the story is set out – sometimes with a time and the relevant character’s name to head a section, sometimes as more straightforward narration, and there are letters, recipes and receipts too along the way. This keeps everything as fresh and bubbly as the author’s writing. Real events and people are woven into the fictional action, which definitely catches the tone of the various eras in which this action takes place, which is 1973 onwards. Trust me, I’ve lived through those times!
Charlie makes for a sympathetic hero, pretty much from the word go. We immediately start hoping he’ll find that £10,000 he needs, although it seems a tall order. We quickly realise Charlie is someone who won’t give up on his dreams and is someone to admire. We follow both his and his family’s fortunes in the course of the novel.
It’s definitely different, extremely enjoyable and absolutely to be recommended.
There’s lots of variety in how the story is set out – sometimes with a time and the relevant character’s name to head a section, sometimes as more straightforward narration, and there are letters, recipes and receipts too along the way. This keeps everything as fresh and bubbly as the author’s writing. Real events and people are woven into the fictional action, which definitely catches the tone of the various eras in which this action takes place, which is 1973 onwards. Trust me, I’ve lived through those times!
Charlie makes for a sympathetic hero, pretty much from the word go. We immediately start hoping he’ll find that £10,000 he needs, although it seems a tall order. We quickly realise Charlie is someone who won’t give up on his dreams and is someone to admire. We follow both his and his family’s fortunes in the course of the novel.
It’s definitely different, extremely enjoyable and absolutely to be recommended.
March 8, 2020
While the story spans a swathe of time and is pockmarked with familiar names and events it also hosts recipes. It alludes to family and leans on the trope of the anti hero. Bad boy with a talent that forgives his extremes. But importantly the sum of its parts are greater than the individual. Rey much in keeping with the story.
April 16, 2019
I received a copy of "The Belle Hotel" from NetGalley in exchange for a fair and honest review.
I had a hard time trying to get past the obnoxious personality of the main character Charlie. But after reading some of the reviews here, I might give it another go and hope the story is as good as the reviews stated.
I had a hard time trying to get past the obnoxious personality of the main character Charlie. But after reading some of the reviews here, I might give it another go and hope the story is as good as the reviews stated.
February 22, 2019
The protagonist, chef Charlie, takes a head-long charge through the era of nouvelle cuisine until finally hitting the buffers of the banking crisis. His often unwilling fellow traveller provides the romance and some light relief from the heat of the kitchen and ultimately becomes his saviour from himself. A cautionary tale for would-be restaurateurs, or indeed any entrepreneur but also an accurate account of the reinvention of modern British cuisine and rise of the cult of the TV chef. A must-read for foodies.
March 4, 2019
This debut offering, very cleverly uses the history of the eponymous hotel to run alongside the history of the Sheridan family. Springing from the unlikely friendship between a railway steward and Laurence Olivier, it begins with a deadline for Charlie Sheridan to find £10,000 to save the hotel, and goes back in time to Franco Sheridan starting ‘The Belle Hotel’.
Poised on the edge of losing everything that matters to him, Charlie has to reassess how he has ended up here and what he can do to rectify matters before his luck runs out.
Very cleverly drawing a parrallel to the social and econmic hostory across 40 decades, from the 70’s to now, Craig Melvin uses recipes that spark nostalgia and really help the reader reflect on times gone by and food related fashion.
‘The Belle Hotel’ has a very distinctive style and is a striking debut from an author with an instinctive knowledge of exactly what he wants to say.
Poised on the edge of losing everything that matters to him, Charlie has to reassess how he has ended up here and what he can do to rectify matters before his luck runs out.
Very cleverly drawing a parrallel to the social and econmic hostory across 40 decades, from the 70’s to now, Craig Melvin uses recipes that spark nostalgia and really help the reader reflect on times gone by and food related fashion.
‘The Belle Hotel’ has a very distinctive style and is a striking debut from an author with an instinctive knowledge of exactly what he wants to say.
March 3, 2019
A funny and at times moving story. Charlie has five days to save his hotel from the hands of the bank and his ex. It’s deep with nostalgia, full of history, laugh out loud moments and some home truths about family life.
Bear with Charlie, he’s a bit of a d**k at first, but he’s a heartbroken mess with a lot to learn.
Bear with Charlie, he’s a bit of a d**k at first, but he’s a heartbroken mess with a lot to learn.
May 5, 2019
I received an ARC of this from the publisher in exchange for an honest review.
This is the story of the Belle Hotel. A place that housed 3 generations of family and the restaurant of which has earned itself a Michelin star. It’s the story of the rise and fall of Charlie as a man and as a chef, leading to his long search for redemption. There are moments of hilarity, head shaking, hope, intrigue and sadness. There are a few surprises as well when it comes to love and family but overall, it was a nice read. Melvin has even thrown in some yummy looking recipes for good measure.
I enjoyed it and I loved the characters.
This is the story of the Belle Hotel. A place that housed 3 generations of family and the restaurant of which has earned itself a Michelin star. It’s the story of the rise and fall of Charlie as a man and as a chef, leading to his long search for redemption. There are moments of hilarity, head shaking, hope, intrigue and sadness. There are a few surprises as well when it comes to love and family but overall, it was a nice read. Melvin has even thrown in some yummy looking recipes for good measure.
I enjoyed it and I loved the characters.
August 31, 2020
As a Brightonian there is no way I could not enjoy this book as the characters mingled with the real and imagined Brighton glitterati across the decades of the late 20th century and beyond. The flawed Charlie was a very well drawn character who gained sympathy despite his failings. A fairly obvious soap opera plot device late on in the story did nothing to spoil my enjoyment however for my taste (ha ha). For me there was just a little too much detail on the catering side. But if you are a foodie then this will definitely be a five star read. And if you are a Brighton foodie then this will be off the scale!
A great read.
A great read.
Displaying 1 - 13 of 13 reviews