It was 41 years ago in January that Four Seasons Hotels and Resorts opened the Inn on the Park in London, its first European property and one that would help define the brand as it expanded around the world. Today (31st January), as the company celebrates its 50th birthday year, Four Seasons returns to Mayfair – and sets a course for the future – with the opening of the new Four Seasons Hotel London at Park Lane.“It’s a completely new building, with larger guest rooms and more suites than ever before, a dynamic new restaurant concept, and a full complement of naturally lit meetings spaces,” says John Stauss, regional vice president and general manager. “And there’s more to come – we’re turning the idea of the hotel spa on its head with the upcoming opening of a spa, fitness and lounge area on our top floor, with sweeping views across London.”
Introducing Amaranto
Amaranto is a series of three flow-through spaces united by one simple idea: that guests can choose when and where they want to dine, without restriction on seating times or particular menus. With its own entrance in Hamilton Place as well as direct lobby access, Amaranto offers an airy conservatory space and private garden for outdoor seating, a more clubby lounge area including an innovative peek-through wine wall that allows guests to follow sommeliers in action, and a soaring atrium highlighted by a hand-moulded sculpture wall with motifs inspired by nearby Hyde Park.
The striking wine wall is the first sign that there’s something exciting going on at Amaranto. The international wine list focuses predominantly on Italian wines – with all 250 available by the glass.
Executive Chef Adriano Cavagnini and Restaurant Chef Davide Degiovanni have fashioned Italian-inspired menus for breakfast, lunch and dinner, featuring the freshest British ingredients and selected fine imports. Typical of the creative fare offered is La Dolce Vita, London’s first Italian afternoon tea, featuring savouries such as bruschetta and focaccia, and sweets including cannolo, panettone and torta.
For the drinks connoisseur, a menu of more than 70 cocktails includes tasting notes and classic cocktail history, and features creative use of unique, original mixes. To try: the “Amarantini,” created especially for the Hotel’s opening using Chase vodka, Aperol, rhubarb liqueur, fresh lemon juice and fresh sage – which may be mixed tableside on the custom-designed martini trolley.
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All photography copyright Richard Waite
