Runway Brasserie in North West Leicestershire

For what you would anticipate would be a premium restaurant this was a real disappointment. The food offering is so poor and the decor/furniture cheap feeling - the opposite of luxury. Severely overpriced for what you receive. The staff however were friendly and polite and worked hard. Just expected much more than what is offered. Bread and horrible margarine with soup, chicken burger very chewy and at £20 extortionate. Didn't eat it was really not good. Shame their are no alternatives within walking distance.

The food was isn’t great for a four star establishment branded by Radisson Blu but the staff are always really helpful and on the ball even during busy times. I would specifically call out a sterling service provided by Magdalena who worked tirelessly to meet my specific dietary needs when the hotel (and restaurant) was teeming at full capacity to accommodate all the hungry guests arriving for a mid-week conference. I would recommend that eating here but keep your options open.

Overwhelmed staff and long wait for table. Arrived and although the restaurant looked empty we were told it was a 30 minute wait for a table. Once at our table there was a further long wait to have our orders taken. Seemingly the menu had just changed which our waiteres used as justification for not knowing much. Menu was limited and uninspiring. Once ordered our food arrived VERY quickly. If anything too quick. My curry was fine. Difficult to recommend but when staying in the hotel which the restaurant is located you are isolated and there is no other choice.

Yet again breakfast was beautiful Sabina & Gail what an amazing duo. And the Chef knows her omelette’s best ever. My vegetarian friend had forgotten how wonderful an omelette was.

The food is average, a bit pricey but the service and the staff are outstanding. One member of staff ‘Roxy’ who stood out the most to me, helped us and went beyond for us, always coming to check on us, talking to us, interacting with us, honestly made us feel a bit more homey. Perhaps a change in the menu is in order or more variation but apart from that, cannot fault it.

We have been here on our 2nd week now and Roxy in the restaurant is absolutely amazing. It can get quite repetitive being here week in week out eating the same foods when you’re here for business however Roxy really goes the extra mile to make sure everything is all ok. She is so personal and makes the experience and the food so much better. Thanks so much Roxy!

This place should be called RUN AWAY because the food is terrible frozen pizzas the steak was a disgrace. The owners of radison blu should pay a visit here I'm sure they would do some firing!

Overpriced Frozen food. £17 for a Chicago town pizza and couldn't even cook that without burning it. See the pic. This place used to do great food. Seems to have gone downhill. Service was fine though.

Nowhere else to dine if you are staying at the Radisson Blu East Midlands Airport (excellent hotel by the way). But I would not eat here again - eat before you arrive. - 4 adults staying prior to going on a ski holiday. The sauce for the chicken tikka masala was warm - not hot and the dry chicken in the sauce cold, at £19.95 it should have been better. The Chicken Caesar salad was very very poor, wet iceberg lettuce and again dry grissly chicken no taste at all, £19.75 - a real let down. We requested a jug of tap water to accompany our alcoholic drinks (which we do everywhere) and were charged £8 for a bottle of water. On asking if they didnt have tap water - granted the maitre 'd removed the cost but remarked "when coming to a top hotel you have to expect these kinds of prices" - I think by law you must provide tap water if requested, not try and accidentally charge for a bottle. It was only after this condescending we advised him that the chicken was cold in a hot sauce - he remarked that the chef cooks the tikka masala "every morning " - It is possible to tell when the chicken has been cooked separately and added to a sauce. I guess people dont get the chance to comment as they are up and off for their flight the next day I will definitely go back to the hotel which is perfect, just a shame the restaurant is not.

Chicken burger drowning in sauce. Not hot. Chips cold Frozen not fresh. Husband burger not good Chips cold again frozen Both are very overpriced at £18 each. Had nicer burgers in Weatherspoons for a fraction of price. I would not eat again at this restaurant. Terrible overpriced food

We were staying in the hotel before our early morning flight and against my better judgement we decided to eat in the hotel restaurant. Our server Cristos was very pleasant and generally looked after us well but overall it was not the best experience for the cost of the meal (£130 for two) The starter tiger prawn salad (£9.95) was 4 king prawns on shredded lettuce in Marie Rose sauce. Tasted fine. A bit stingy on the quantity of prawns. The sirloin was ok but there was fat and gristle all through the meat which made the £28 experience something I would not want to repeat. And the cheese board was just about ok though the Brie was fridge cold and dry. Bigger issues with the service which was not good. Attentive is good but better with properly trained staff. We ordered a bottle of wine which was not what arrived. We were then told it was “all they had” and when I questioned whether it was the same price (£35) I was told it had to be as that was the only button for Pinot Grigio on the till system. My steak as a main course was a poor quality sirloin and I suggested that they should find a better butcher, but I suspect the message never reached the kitchen. A lesson in listening might help. And my my cheeseboard to finish was served without cutlery which is just daft. The bar servers need trained properly and the waiters need to properly understand how to serve food and listen to feedback.

As part of our little stay at the Radisson Blu, we dined here in the evenings and were impressed with the food presentation, tastes and service. The vegan options were excellent. The restaurant was busy with hotel guests and other diners and the staff were ever present and the food came out of the kitchen very efficiently, no waiting. Well worth a visit.

Stayed at the Radisson Blu prior to traveling and had a meal in the Runway Brassiere in the evening. All staff were friendly and courteous with a special mention to Cally in the restaurant who was great. Food was of a satisfactory standard and reasonably priced - well done to the team.

Thanks Cally great service, timely execution and nice pizza! Hot sauce was ace, thanks for the recommendation 👍

One of the best hotel buffet breakfasts I’ve had. Great choice, well cooked, well presented. Friendly staff.

We had a great evening there. The staff was incredibly attentive and kind. They prepared a birthday surprise for us too!

The hotel restaurant is ok consider that it is airport hotel restaurant. Decent choice of meals for dinner and one of the best breakfasts.

Great vegan mezze good selection of warm & cold nicely presented very tasty, definitely the best mezze I have had for some time

A good range of meals available, a little pricey in places though. Menu states that is they have the ingredients they will make something that isn't on the menu. However, when I asked for something that was on the room service menu and not on the restaurant menu I was told that I couldn't have it. Totally contradicting the accommodating message that they are trying to portray. Food is good though.

A great thank you to Sara and her team in the restaurant tonight providing an awesome home from home experience and going the extra mile. Thank you

This restaurant is located at the Radisson hotel. The level of service is very good and the food served is also good. We spent 4 nights in the hotel so I tried the restaurant every evening, I can recommend the fish and chips, very tasty.

This review is purely regarding the restaurant. Eat an evening meal here as part of a group and I'm sorry to say I was left very disappointed. The both drink and food prices are frankly exorbitant and the service, despite the very large number of people on duty, was very slow. We had to wait ages for anything ordered to arrive and many of the main dishes were left wanting, mostly in terms of quantity given how much they cost. I'm being honest when I say this is one of the most expensive restaurants I've ever eaten in.On the plus side, decor, ambience and cleanliness are all good.

This has to be the worst dinning experience I have had in a long long long time. The service was horrible. Not because the girl did not try but because they where severely short staffed. We sat down at 6 30pm and order starters They finally or 1/2 of them showed up 45 min later amd it's been an hour now with no waitress or anyone to ask. I blame the management and not the lovely waitress who was working as hard as she could.

Great food and great service. Well worth a visit. If you get a chance try the pork belly. Kids well catered for aswell. Even my fussy lot are something

The menu isn’t band, nothing particularly exciting. I keep coming back to the hotel because it is so handy for my work, but I would NEVER use the restaurant here if I had to pay myself (my work pays). Incredibly over-priced menu, and service is appalling. Staff at dinner and breakfast are away with the fairies. I regularly have to stand up to call waiters over, drinks sometimes never appear, food can take an age to come out and waiters have tried to clear my plate while I’m still eating.There are far worse hotels in the area, but jump in a cab and find a better value restaurant if your company isn’t paying for your dinner!(Ps, had plenty of time to write this review while I waited for my food to arrive...) Zzzz..Will update if it improves!

Food was very nice and the service from a fabulous man called Christos was outstanding. Prices little high compared to local places but this is a hotel, and it is on the airport complex. All very clean, nicely set out and good choice on the menu.

Nice decor, friendly service, good food. Prawn cocktail and the scallops to start. Chicken tikka balti (very good) and fish (whale) and chips. Good portion size. Too full for deserts sadly.

Regular guests to hotel, weekly. Breakfast never the same when Diane isn’t working. Boiled eggs served in ramekins - they only have six egg cups! Have raised before with manager. C’mon guys, in every other way this is a very smart and super-friendly business hotel.

Love this restaurant. The good is of a very high standard, nothing is too much trouble for the staff and the setting feels luxurious.

Accueil très correct, serveurs sympathiques, propre, très petite carte, le strict minimum. Choix à l'anglaise, avec des mélanges improbables.

Very good choice of menu on offer at the runway brasserie. I chose something simple but wished i'd been a bit more "open". I had a light snack with drinks and the meal was cooked to a high standard. Would recommend eating here. There is not much really else on offer in terms of eateries in the area unless you go to the near by services.

No fue una estancia muy buena en el hotel, así que quizás nos han puesto a la salida del restaurante. El servicio era muy eficiente, pero no significa que el orden estaba mezclado - El extra para mi pasta de gambas se añadieron a mi pizza con peperoni salchicha compañeros - así un poco extraño = sin embargo, me dan mi extra gratis, pero parte de gambas a través de comer. El vino era cortesía debido a la error - un bonito gesto, pero hubiera preferido una cena gratis sin problemas

Was staying overnight for a business training course the next day. Ate dinner and breakfast in the runway. Food was lovely and a good selection. Felt it was a little overpriced but tasted good never the less.

Familia y yo comimos en el restaurante, mientras se alojen en el hotel. Tenían un amplio menú para todos los gustos, desde hamburguesas, pescado al curry y patatas fritas para carne. Menú de niños también, y poco agradable actividad para mantener bolsa pequeños entretenidos.

There was a Mexican buffet in addition to the a la carte the night we dined. We both had the buffet which had lots of choice.

Tenía un curry que parecía sopa En un bowl con piezas de pollo. Tabla de quesos era básica y nada especial por £9. 45. Podría haber comprado y hecho un mejor comida en casa de Lidl o Aldi, incluyendo vino por menos de £20

Cally was the best waitress ever, she was very attentive and polite and we could not ask for better service. The food was amazing and perfectly cooked and we would recommend to everyone.

After working in the area i was constantly struggling to find anything hot and healthy to eat.The menu isn't vast but the food was healthy and fresh...all i wanted was green veg and they made me such a delicious veg curry.All of the staff were excellent very genuine with their customer service-alot of hotels/restaurants could learn from this place!

The breakfast was a buffet, with a wide range of choices, and eggs cooked to order. An excellent meal could be enjoyed, from continental to English, and few would have any cause for complaint.For lunch the 100+ delegates were served from two buffet areas, so there were no long queues. I selected a Thai chicken meal as the main course, which I had never tried before, and which was delicious. I am now trying to track don exactly what it was, so that I can try it at a local Thai restaurant. The bread rolls were particularly good, and the whole lunch was first class.

We stopped in the hotel overnight before an early morning flight and decided to eat in the brasserie restaurant. Enjoyed a fantastic 3 course meal along with good wine. The staff were all incredible friendly and helpful and the manager took great care to discuss the wine choices with us an made great recommendations for the wine and digestive. Highly recommended.

Arranged to meet friends, have drinks followed by a meal at Runway brasserie at Radisson Blu hotel near East Midlands airport. Had a lovely meal, served by Isobelle who was very good.

Ordered food to eat in the bar area, nothing expensive, just nibbles.Had to return it as it wasn't cooked.

Breakfast has practically everything you could want.Our evening meals were for an organised event, so although not a big selection, were very tasty and the staff were very attentive throughout.

We opted to eat here as we were staying at the Raddisson for an early flightChristos the waiter was very good, which is more can be said for the food, we ordered two pizzas one of which was not very well topped, the other was much better topped - but it had all the wrong stuff on it and was very salty and ended up having to go back, which was not great having waited 30 minutes for it in the first place

Enjoyed a lovely meal. Christos the waiter was fantastic. Nice menu good vegetarian choices and well presented food.

Not sure what to have I ordered a pizza wow it came fast and bursting with flavoure and it was to be the best pizza I had for the next week , now considering we were traveling the next morning to Italy and I love pizza .My wife ordered a lasagna which also was quickly delivered to the table by Christos with a great big smile .My good lady enjoyed her lasagna and I might had a slice of my pizza as it was huge .We would both recommend this hotel in a heart beat for comfort ,speeded staff and ease of use .See you all soon .

I loved my meal here. The menu isn't very extensive but what I had was good. I ordered the sea bream which was cooked to perfection and it was served with an excellent apple and fennel salad. There were some tomatoes which were tasty and there were also hot butter beans and crushed new potatoes. Each part had its own distinct flavour and my tastebuds were going ten to the dozen! Some effort had been put into this dish. Maybe there were too many flavours. The dessert was a creme brûlée served with lemon sauce, cream and Madeleine's. Again, some good flavours although I feel the flavours in the brûlée were a bit much. I had a glass of wine and paid about £35 with tip.

This is the in-house restaurant for the Radisson Blu hotel, although it is open to non-residents.It serves modern British cuisine and has set itself the demanding proposition of simultaneously appealing to both holidaymakers staying at the hotel before/after a flight, who want wholesome, filling dishes, and the local business community, who want more fine dining.I ate here for three evenings during recent stays at the hotel on business. I've reviewed Runway previously and was impressed by the choice of the ingredients - seasonal and locally sourced wherever possible - and the imaginative ways in which they were combined to produce tasty, well-presented dishes. The menu is quite succinct but offers a good deal of choice across the courses and there is also usually a daily specials menu, with additions across all the courses.On different evenings I had the soup, the terrine and the hot tart. The mushroom soup was very good; earthy and thick, with plenty of pieces of mushroom and garlic. It was also good to see one that was presented honestly and without swirls of cream or oil. The ham hock terrine was meaty, although a little too pressed for my liking - I think terrine should be coarse and rough. It was however very tasty and ideally complemented with the home-made piccalilli and a dressing of peppers. I would take a leaf out of the New York Grill Bar at the Radisson Blu Stansted, where the piccalilli was served in its own tiny glass pot, which lifted the presentation of the overall dish. If I was being adventurous, I would also focus on the peppers as their sweetness worked really well with the ham, developing them into something like a pineapple & pepper salsa. The tart is sublime; a small but perfectly cooked cheese tart with red leicester cheese and asparagus. On one night, the chef had added spring onions into the recipe that worked very well and should become a permanent addition. It was so good that I had it again as a main course the next nightThe main course of venison was lovely; well-seasoned and served with root vegetables that brought its delicate to the fore without overwhelming it. The pork cutlet special was less successful, possibly down to its size - a very generous portion - that meant a longer cooking time resulting in it being dry in the centre. The idea of serving it with chorizo was inspired (chorizo also features on the menu as a starter with cod cheeks, another genius culinary pairing) although the ratio was somewhat in favour of the pork, so there wasn't enough chorizo to savour. I would go for chorizo mash - or maybe chorizo & scallion - so as to get the chorizo flavour mixed through the potato, in order to maximise its impact. There was a good range of desserts but the standout winner was the banana mousse cake. I usually avoid banana-based desserts as they can easily be very bland in presentation and insipid in taste. This was amazing; a very light banana mousse on a soft sponge base, with strawberries to one side, chocolate to the other and then a jug of passion fruit coulis. You poured the sauce over the cake that absorbed all of the liquid and took on its flavour. Alternating spoonfuls of strawberry and chocolate with the saturated cake created a rich taste sensation that showed clever thought and innovation on the part of the kitchen.Service on every evening was exemplary. As with my separate review of the hotel itself, the staff here are its biggest asset. In particular Cathy and Orsolya who were polite and attentive. Also Matthew whose deference was very professional and almost humbling (if the hotel wants to see how to treat Concierge level members of its loyalty program, speak to Matthew) and Kathrin who appears unable not to smile...ever. On my most recent stay I noticed she has been given a different coloured suit and is now in training as a supervisor, which hopefully reflects the hotel has spotted her clear skill in delivering excellent customer service. Talking of supervisors, the service from either the restaurant supervisor or F&B manager Andreaa was also of the highest standard; just the right amount of conversation to make a guest feel welcome and an individual.The starters and desserts are all around £6 each and the mains around £15, so a three-course dinner is under £30. My bill including a large bottle of water was something like £32 each night. For fine dining that's very good value, particularly where the food is such high quality. If this restaurant was in a city centre, it would be full every night and diners would be commenting how cheap it was. As per a comment in one of my previous reviews, the fact that this is an airport hotel is perhaps its Achilles heel as people don't expect fine dining and/or to pay this much. To be fair, there are 'standard' dishes on the menu such as burgers and fish & chips, so don't think that Runway is just about fine dining.Overall, a very competent kitchen combining classic dishes with a bit of innovation and flair in the cooking and presentation, topped off with great service.

Staff always helpful, food always excellent and to a very high quality. Food is reasonably priced, but drinks expensive which makes it a bit pricey but definitely worth the money.

Had a meal here on a one might stay.Have to say, I know it's in a hotel, and one I guess at the higher end of the airport hotels, but is though the food was expensive.The service was really good and we were well attended to & treated.The food was 'ok'. My fiancée felt her chips were overly greasy & I thought mine were a little on the cold side. Maybe I should have sent back but I was that hungry I just ate them anyway. We'll have to put it down to 'bad chip day'.

Visited for a business meeting over lunch, so can't comment on the hotel rooms but the food at lunch was very nice, if a little pricey. Menu limited but sufficient. Good, friendly service and a good range of drinks

I ate here early evening mid-week whilst staying at the hotel on business. This is the third time I've eaten here and the quality of its restaurant is one of the main reasons I booked the Radisson.The restaurant space is open and airy, with floor to ceiling windows and lots of natural light. The menu is relatively comprehensive, with a good choice of starters, main courses and desserts. Within the main courses, there is a series of signature dishes. There was also a menu of daily specials. One of the the signature dishes - the duo of ox cheek - had been my absolute favourite on previous visits and so I was a bit disappointed to see that it had been replaced, although the new dish of duo of lamb hinted at the same style of innovation & taste combinations from the executive chef Paul Clarke. To be fair, the last time I ate here he said that he wanted to change the signature dishes, partly to keep the menu fresh with new ideas and partly to reflect seasonality of ingredients.My starter was veal escalope with tuna mayonnaise and capers. Veal and tuna isn't an immediate marriage that comes to mind but it was rather well executed - the kind of taste combination you wouldn't try at home but which was delicate and tasty.Main course was the duo of lamb. This is lamb presented in two different and quite distinct ways. The dish clearly has its origins in the previous duo of ox cheek and that's no bad thing as that was a memorable and exceptional dish. This time round, the duo was lamb presented as a cross between a medallion & burger and a lamb cutlet. The cutlet had a gorgeous mint glaze and tasted like it had been barbecued; it was sweet, juicy and tasted like summer. The other lamb - I'm guessing - was shredded lamb cheek and was succulent and bursting with flavour. The caramelised onion they were served with was an inspired addition, although the plate did seem a little sparse compared to previous visits. A little more vegetable would have been welcome, particularly when the previous incarnation of this dish included more vegetables that had been specifically included in the dish as each one added another layer to the dish's taste and presentation.Dessert was Yorkshire parkin with butterscotch sauce and choice of chocolate or strawberry ice cream. I went for the latter and was glad I did as it lightened up what was a very rich, dense cake. The ginger in the parkin gave it a warm aftertaste that swirled around the palette. This was a clever combination of flavours in a single dish and as the pic hopefully shows, beautifully presented. It follows in the footsteps of the blackberry & apple double-cooked crumble that I had last time and suggests that there is a very talented pastry chef in the kitchen.Service throughout was attentive and personal, with dishes served and cleared promptly.With a pint of lager and large bottle of water, the bill was £42. As with previous visits, I think that's very good value for money. Runway is clearly aiming at the fine dining end of the market and in this respect it succeeds. Whilst it is located within an airport hotel, I would happily visit Runway as a standalone destination and I would imagine it is aiming for local business trade as one of its key markets.Having said that, it is trying to please more than one group of diners and a large swathe of them are going to be holidaymakers using the hotel before/after a trip abroad. The menu isn't just fine dining and includes burgers and similar dishes. I haven't tried one yet but the size of the ones coming out of the kitchen suggests that anyone looking for wholesome, filling food wouldn't be disappointed if they ordered one.The Achilles heel is the available space. I was at the Radisson Blu Stanstead a few weeks ago (also reviewed on here) and they have so much space that they have two different restaurants; one for the burgers, pasta, pizza audience and another for fine dining. East Midlands doesn't have that luxury and so it perhaps trying to cater for differing groups in the same space, resulting in some people thinking that it is very expensive.The hotel does have the bar area, although this is not that well defined and kind of just occupies the space between reception and the restaurant. Its seating can be mistaken for normal hotel lobby seating and whilst I don't know what menu it offers, it may be that guests are going into Runway as the default eaterie without realising that they could eat in the bar area. My suggestion would be to make more of the bar area, setting it out more as a distinct area for bar snacks & light meals, along the lines of the Angel's Wine Tower at Radisson Blu Stanstead.My only other observation would be that as Runway doesn't open at lunchtimes, it isn't categorised as an all-day dining restaurant and so doesn't offer the Concierge level discount as part of the Carlson Rezidor loyalty program. This is the only restaurant I've visited across the group's portfolio that doesn't participate and it does seem a little churlish not to offer the discount simply because of the restaurant's opening hours. It may something to do with the hotel operating as an independent operator under the Radisson Blu franchise.Overall, this is a great restaurant. Paul Clarke is a very capable and clever chef, whose passion and innovation is clear to see in the dishes that come out of his kitchen. He employs quite a collegiate approach, to the degree that the apprentices in the kitchen are encouraged to come up ideas for dishes and if they sound good, they make their way onto the menu. The restaurant uses high quality ingredients and combines them to create tasty dishes. On the occasions that I'm lucky enough to stay at the hotel, I find myself looking forward to eating in Runway as a highlight of my stay, which is a sincere and honest compliment.

I will try and give the benefit of the doubt and maybe the restaurant staff was having an off night..It wasn't overly busy and it was twenty minutes before my husband and I received our drinks. Our appetizer came out after our main dish and we politely declined it at that point. The food left much to be desired and unfortunately the prices were much to steep for the quality. After asking for the bill, another 20 minutes later we went up and paid it ourselves. I will say, that the decor in the restaurant was well done and relaxing. Also, the hotel was great.

Stayed at the hotel with guys from work as we were doing a taxi conference at donnington, there were twelve of us and we had to sit on 3seperate tables and were not even close to each other, we all had drinks starters and mains, out of the twelve one person said it was ok the rest of us were not impressed so much so on our second night we walked over to the premier inn hotel to eat

The quality does not match up to the price. For the price of the menu the food is of no value. Would look elsewhere..maybe Premier Inn..down the road.

Food was excellent and fairly priced.Drinks expensive.Waiters attentive but not invasive.Very enjoyable experience.

I ate here for two evenings whilst staying at the hotel. I had eaten here on my previous stays and been very impressed by the dishes (you can read the earlier review below if you're interested); a particular dish had stood out previously - the duo of beef cheek - and I was pleased to see that it was still on the menu as a signature dish.The menu is varied with a good degree of choice across starters, mains and desserts, and there was a daily special. The cuisine is British in nature and there is a clear focus upon using seasonal and where possible local ingredients, as part of the hotel's sustainability credentials.The beef cheek is a very clever dish that invites you to try a cut of beef you probably haven't had before and then presents it in two distinct but complementary ways. This showcases the different tastes and textures that can be derived from the same cut of meat. What really strikes you is the quality of the presentation - it is way above your usual airport hotel (with its captive market) and I think is up there with many standalone city centre restaurants.A standout dessert was the forest fruits & apple crumble. In my experience, apple & blackberry crumble is usually mostly apple with a blackberry thrown into the mix to provide a tiny bit of contrast because apple is the abundant and so cheaper ingredient. This was the other way around; a thick, rich blackberry filling with apple added. The best part was the crumble topping that had a texture all of its own. Apparently (this is from memory so I may have got it wrong) the chef makes the crumble first and then cooks it on its own, in a kind of blind baking. It is then 'crumbled' and put on top the dessert before being baked again when the dish is ordered (it says a 20 minute wait on the menu for this dessert). The net result is an incredibly refreshing and crisp crumble, as opposed to a crumble that it crisp on the outside but not fully uncooked and so doughy on the inside.I know this as I made a point of tracking down the executive chef Paul Clarke and asking him how he did it. Paul is like a mini-me version of Tom Kerridge; a capable chef who has a genuine and passionate love for what he does. As above, in an airport hotel it would be very easy to do the minimum amount to turn out adequate dishes with a high GP margin but Paul clearly thinks differently. His strategy is probably aided by the fact that the hotel is owned privately but operates under the Radisson Blu franchise, so he isn't constrained in any way by any corporate requirements in terms of sourcing ingredients and/or uniformity of dishes across the brand.Here, this works to great effect as some of the dishes use non-mainstream ingredients and show a high level of invention and innovation. One thing he highlighted that was great to hear was that the kitchen operates on a near democratic basis, with everyone able to suggest dishes for inclusion on the menu - he highlighted one in particular that had been thought up and executed by a new apprentice.This kind of flexibility and freedom allows Runway to come up with some great dishes, in terms of their ingredients, cooking and presentation. If it wasn't for the occasion plane whizzing past the window, you could be forgiven you were eating in a top restaurant in Derby or Nottingham. I thought that the prices were excellent value at less than £30 per head for a three course dinner and this is perhaps Runway's achilles' heel; it's located in an airport hotel and guests expect to pay £10 for burger & chips, not £20 'proper' restaurant prices for a somewhat higher quality main course.This is a similar situation faced by another Radisson airport hotel - Radisson Blu Edwardian Heathrow - where they offer dining discounts as part of their park'n'fly packages. This could be an interesting idea to try here, where guests can either start or round off their holiday with a fab meal in the restaurant.Paul explained that there was in fact a significant amount of business trade from non-hotel guests which is pleasing as this supports his choice of menu and style of cooking.My only criticism - and this is more an observation - would be that the dishes at times try and be all things to all people, combining taste and texture. In my experience, a dish can combine tastes or combine textures but when it starts to try and do both, it gets confused and ends up doing neither well. There are sufficient individual dishes on the menu for some to want to do one and some the other. Concentrating on one theme in each dish would I think allow the chef's team to showcase the skills they clearly possess more effectively.Service was at all times attentive and diligent, with particular compliments to Kasia during dinner service and Debbie S at breakfast service. Debbie is absolutely fantastic - friendly, capable, efficient and the absolute epitome of the Radisson 'Yes I Can!' mantra.This really is a rather good restaurant and certainly not your usual hotel restaurant. Definitely worth trying if you are staying at the hotel.

Took advantage of the restaurant facilities during a 1 night stay. I’ve stayed at this particular hotel before and I enjoy the hotel’s amenities and comfort. For me personally, the restaurant lets the experience down. Over-all it was good but the food taste (or lack of it) & the portion size definitely failed me & left me extremely disappointed enough to pass on my feedback directly.The Exec chef needs to re- assess the menu and TASTE the food!We went for starters of goat’s cheese tart & a chicken terrine. While the presentation was superb, the terrine taste was at best bland, at worst totally tasteless. Extremely let down by this. The goat’s cheese tart held a good consistency and flavour and I would recommend.For mains a special of pork served on a bed of swede/pumpkin mash – well I lifted the pork, looked hard and couldn’t find it. For £18 I as a diner was INSULTED.Ordered a side of “sauted market vegetables.” - They were steamed –of course that was to my liking but again the portion size was pathetic. The Exec chef should be ashamed.The other main was that of a thai chicken curry. All was well excepting the nan bread. I would have expected that the naan bread would have been freshly made – NOT freshly taken from a 3663 catering pack and popped in the oven for 3 mins.Again, another let down.Because of the above, the meal was nothing more than over priced & lack lustre. It had the potential to be so much better.The service however was impeccable. Food quality was in the main good but lacking in the main.Due to the above I wouldn’t dine here again & can only rate as average. Id nip to Castle Donnington to sample what the village has to offer.

The service was great, the waiter (Will) was excellent - polite and efficient. Food was superb (tasty, hot and well presented) and in my opinion, very reasonably priced (main, dessert and drink for under £22).The restaurant itself is well laid out with some nice design touches like the birdcage light shades (although they could do with a dusting!)My only disappointment was that they did not seem to know how to deal with ClubCarlson loyalty cards (you're supposed to get a discount which they didn't apply).

Very nice food, Good service, Friendly staff. It made a lovely evening before we flew the next day, It started our holiday mood. Very reasonable prices especially for hotel food.

the food was really good i had the curry which was very good my partner had sandwich and he said it was lovely , staff very friendly

I ate here on a Friday evening, whilst staying at the hotel (reviewed separately on here).The restaurant has floor to ceiling windows and so is very light and airy. Whilst only about a third full when I ate, there was a very pleasant atmosphere; a good mix of background music and conversation from the diners.The menu is quite succinct but had a good choice of dishes; meat, fish, poultry and vegetarian. On the waiter's recommendation I ordered the fish soup to start. It was presented & served beautifully, poured from its own tureen at the table. As a fish soup it was very good; thick and tasty, although let down by the choice of fish in the centre of the bowl that was a combination of white fish and poached salmon. Fish soup needs big, bold fish textures & flavours and the poached salmon was a bit out-of-place and overwhelmed. I'd have gone for another meaty, white fish - maybe even mussels or clams, as these would also have enhanced the visual appearance of the dish and complemented the wonderful way in which it was served.Main course was lamb rump with potato fondant and minted crushed peas. The lamb rump was exceptional; just the right shade of pink in the middle to keep it moist & delicate, without putting off those who don't like meat 'underdone'. The potato fondant was good but could have done with a bit more seasoning and being just a bit more cooked on the outside. The crushed minted peas were superb; a very clever and skillful use of mint that was delicate without being overwhelming. The waitress asked if I would like any sauces and I asked for mint sauce because I do rather like it with lamb; however, the use of mint with the peas was so good that I didn't need the mint sauce.Dessert was a cheesecake with a berry coulis. The cheesecake was rich, let down slightly by the biscuit base that was a bit too dense.The best component to the meal was the service, which was attentive and professional. An excellent example would be when the waitress clearing the dessert and espresso cup noticed what she thought was lipstick on the rim of the cup - it was in fact the berry coulis from the cheesecake, when I had drunk the coffee after. Her apology, thinking that the coffee had been served in a dirty cup, was most sincere and demonstrated a very genuine commitment to delivering excellent customer service. Hotel restaurants can be very soulless, serving bland food to a captive audience, especially at an airport hotel where most of your guests are going to be with you for one night only. However, this place is clearly not only aiming higher but also delivering higher.The menu is well thought-out, with appealing dishes, that are cooked with skill by a very capable chef. I wouldn't have been disappointed if I'd eaten this meal in a city centre high-end restaurant and I hope that my tiny criticisms are taken as positive and encourage the chef to do even better. The very attentive service with its attention to detail was great to experience and suggests that the hotel understands the importance of customer service. If anyone from the restaurant reads this, please congratulate both Scot and Debbie for being excellent brand ambassadors for Radisson.A three course dinner with a beer and water was £35, which was very good value.Overall this is a rather good restaurant and one where I wouldn't hesitate to eat again.

We ate at the Runway as we were staying at the hotel. I ordered Haddock & Chips thinking it would be a safe bet. I am sorry to say this was not the case - when the food arrived it looked awful and I should have sent it back then and there but I did not. I took the soggy batter of the fish and ate the inside, tasted one of the soggy hand cut chips and left the rest as it was awful When the waitress came to take our plates she asked if everything was fine and at this point I decided to be honest and tell her that it was awful. She reported this to the restaurant manager who removed this from our bill and accepted that the food looked very soggy. It was as if it had been cooked well before and was left standing for a very long time. We will not be eating there again.

Hi, had a business dinner here with a group of eight. Service was a little slack but really enjoyed the food. My starter of squid rings was delicious but was left on the kitchen and I had to chase it. The main course of Pork utlet was a great and beautifully cooked piece of meat. Came with plums.figs in a thick and rich sauce that went welll with the meat. Prices not too ridiculous.

Not our first visit to this hotel. The menu is nice and the food is well presented however very over priced as is the wine. Having a captive market seems to have taken the pricing a bit over the top. The staff are always welcoming and very officiate. If honest I will eat before coming to the hotel in future.

Friendly and attentive staff. Well priced meals. I liked being given the option to select what cooked breakfast you would like when the buffet was closed. Attractive decor.

Friendly staff, great food, great presentation and great atmosphere. If I were to find any fault I would say that the wine is a bit on the pricey side. You get free bread and olive oil and balsamic vinegar! Quirky little salt and pepper pots on the table. Awesome breakfast and the best poached eggs ever!

The breakfast buffet is outstanding here. Fresh croissants baked each morning, and fresh fruit, great coffee.

Lovely food. Apple pie was best in ages. Our waitress Michelle, was exceptional. Surroundings were lovely and great to be able to watch planes on the runway