Commandeer the Library’s round table and four mustard velvet armchairs for intense literary discussions over an intimate meal.
Jeans and luxe knits by day, a bit of sparkle by night.
Food is served throughout the hotel, where guests linger over seasonal British fare in handsomely proportioned Georgian rooms brought up to date with flashes of neon and a splash of art deco. Leather banquettes and tall teal stools slink around the imposing central bar. From the garden, peek through the kitchen’s glass walls to watch Antony Ely’s squadron hard at work at the stoves. It’s worth letting staff know that you’ll be dining at the hotel: tables here are popular, with a menu featuring Cornish seafood and Welsh wagyu beef seared on a charcoal Josper oven, alongside pick ‘n’ mix sides such as piping hot fries cooked in duck fat and pine-nut-flecked curly kale. Book ahead for afternoon tea, a very civilised affair of sausage rolls, lardy cake and gargantuan scones fresh from the oven.
The downstairs Crazy Eights bar is a buzzy and attractive affair sprawling across several rooms, each with a different feel. Feeling peckish? Perch at the high wooden table in the pantry, which houses a gorgeous selection of Neal’s Yard cheeses. The long zinc bar, with its built-in seafood and charcuterie stations, is at the heart of the action; resident and visiting mixologists have already established it as the best cocktail bar in town with their carefully crafted menu of sours, swizzles and highballs. Order the house cocktail, a delightfully blue coupe of gin and blue raspberry syrup topped with a lemony froth, then retreat to the games room or the scattering of deep leather sofas in the conservatory – it’s heated in the winter, and in good weather the roof opens up for a garden-party feel.
Breakfast is served 7.30am–12 noon (11am for the buffet), lunch 12 noon to 3pm, light bites from 3pm to 6pm, dinner 6pm–10pm (10.30pm on Fridays and Saturdays and 9.30pm on Sundays). The bar quells thirsts until 2am (midnight on Sundays).
Let staff know when you plan on getting up: they’ll leave a tray of pastries, fresh juice and a newspaper by your door. A full menu is available in room during restaurant hours; night owls can snack on the minibar's pear crisps and spiced pork crackling.