Brown’s Hotel

Situated in the heart of Mayfair and just minutes away from the chic boutiques of Bond Street, the vibrancy of the West End and the tranquility of Green Park, Rocco Forte’s Brown’s Hotel is London’s premier address.

James Brown, Lord Byron’s butler opened Brown’s Hotel in 1837 as London’s first ever hotel and it is from here that Rudyard Kipling wrote ‘The Jungle Book’, Agatha Christie penned ‘At Bertram’s Hotel’ and Graham Bell made the first ever telephone call.

Beyond Black has hosted many events, including a few book launches at Brown’s and it seemed only fitting to begin my European honeymoon at this iconic London hotel.

Following a recent £24-million renovation, this legendary locale now blends a traditional English style with a contemporary twist, offering a chic and sophisticated atmosphere.  Brown’s boasts 117 luxurious rooms and suites, each of which has been elegantly decorated while encompassing state-of-the technology.

For those looking for the ultimate in comfort, the luxurious Hellenic Suite provides the perfect residence within the heart of the city. The suite comprises a sitting room, large bedroom, walk-in wardrobe and a bathroom with a double shower, double hand basin and an oversized bath. The suite can also become three-bedrooms should you require the extra space.

During our two days at Brown’s, we noticed many business meetings taking place in the casual setting provided by the Donovan Bar. At night, it was apparent that this private space was quite the fashionable meeting place.

You don’t have to be a guest of the hotel to enjoy all it has to offer, as many seeking a quintessential English experience are able to savor the award-winning Traditional Afternoon Tea in The English Tea Room.

HIX at The Albemarle specializes in the finest quality British cooking, while hosting an impressive collection of artwork by leading British artists including Tracey Amin, Michael Landy and Bridget Riley. Executive Chef Marcus Verberne and Director of Food Mark Hix have created an outstanding menu featuring great British classic dishes, all using carefully sourced seasonal ingredients. The atmosphere was very pleasing, and the staff very attentive. The grand sommelier offered some wonderful information and ultimately suggested a delicious French Pinot Noir. We started with the treacle-cured salmon, pickled cucumber and fennel with a side of toasted rye bread. For my entrée, I went with an authentic dish of wild rabbit and creamed spinach. The authenticity can never be questioned when the menu contains the following language: “Game may contain shot” (shotgun pellet remnants). You just have to love that. After finishing off every last morsel, we were presented with a delectable treat of dark chocolate truffles.

Brown’s Hotel in London, United Kingdom

www.brownshotel.com | reservations.browns@roccofortehotels.com | +44 (0)20 7493 6020