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The Dorchester
Park Lane
London W1A 2HJ
UK |
Description
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| The Dorchester, one of
the top hotels in the world, achieved legendary status almost from the day it
opened in April 1931 for its exceptional facilities, exemplary standards of service
and excellent dining experiences.
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History
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Originally in the gift of William the Conqueror,
the present site of The Dorchester was for centuries the property of the Convent
of Westminster. In 1751 Joseph Damer built a grand new house on the site, and
on becoming Earl of Dorchester in 1792 he named his mansion Dorchester House.
Sixty years later, the freehold was sold to the millionaire industrialist Robert
Stayner Holford who commissioned the Italian architect, Lewis Vulliamy, to build
him a new and even more splendid Dorchester House on the land. This palatial building,
with its monumental façade modelled on Romes Villa Farnese, took
over twenty years to complete. After his death, the building changed hands
several more times and for a short period at the beginning of this century housed
the American Embassy. But its magnificence was short-lived. Despite a public outcry,
the site was sold in July 1929 to Sir Robert McAlpine and Sons Ltd in association
with Gordon Hotels. Dorchester House was demolished within months to make way
for a new hotel, destined to be the most modern and luxurious in Europe. | |
Recreation
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Guest Rooms
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Quite the opposite of minimalist, The
Dorchesters bedrooms evoke the traditional style and comfort of an English
Country house, with the emphasis placed on sumptuous comfort and cosiness. We
want you to feel relaxed, at ease and at home! With a ratio of almost three
staff to each bedroom, The Dorchesters guests are assured the highest level
of personal care and attention, 24 hours a day. Your special requests, needs
and wishes are recorded in your personal guest history and automatically noted
for each return visit.
| | Gastronomy
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The Grill Rooms menu celebrates British
cooking at its best. Wonderful, fresh ingredients from around the British Isles:
succulent Scottish beef. Sweet Welsh lamb. Firm-fleshed wild salmon from the Severn
and the Dee. Crabs and lobsters from the rocky coasts of Cornwall. Superb farmhouse
cheeses from all over the islands. | | Location
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