Great rooms and service.
It may be perhaps best known for its restaurant, but the hotel itself is a labour of love: André Balazs, who also owns Chateau Marmont in Hollywood and the Mercer hotel in New York, converted it from a Grade II-listed Victorian fire station. The former ladder shed, for example, is now the guest lobby and bar, while the engine house is home to the restaurant. And then there is that restaurant, headed up by Nuno Mendes. Try the blackened salmon with sea kale and trout roe and crab-stuffed doughnuts.