The Zetter Hotel - London (Review) |
Thursday, 12 April 2007 |
My first thought when asked to review a ‘boutique’ hotel was
something along the lines of ‘God help me’. It seems this new breed of
hotel was designed purely for city boys and city girls to pour money
into for the duration of yet another pointless business trip.
Overpriced, understaffed, and all because people want a kooky carpet in
every room.
So it was with a strange recalcitrance that I walked into London’s
Zetter hotel
for my Sunday night stay. The former 19th century warehouse sits on the
Clerkenwell Road amidst design houses and refurbished blocks in the
increasingly trendy Farringdon. Opened in 2004 by Michael Benyan and
Mark Sainsbury – the pair behind acclaimed restaurant Moro in nearby
Exmouth Market – the focus is strongly on cutting edge-design and
eco-friendly living. Natural light floods in from the building's
five-story, semi-elliptical atrium, while a bore-hole drilled beneath
the property provides water purified and bottled for drinking.
The tiny lobby is dominated by its chandelier of pink glass calla
lilies, and offers three options. To your right, a wood panelled, cork
stooled bar, with the Mediterranean themed restaurant beyond. To your
left, a small, perfectly formed reception desk. And straight ahead, the
red mirrored, boudoir themed lifts.
Reaching the fifth floor, the aspects of design suddenly become more
apparent. The large atrium pushes natural light through the building,
and the artwork from local artists breaks up the slightly drab pastel
décor. My room for the evening didn’t feel like your bog-standard
abode. The eclectic mix of original Penguin Classics, wide screen TV
and soft furnishings felt more like an affluent teenagers bedroom than
twenty something playground. The enormous wood decked balcony matched
the room in size, while London’s newly emerging skyline provided the
perfect backdrop.
Add to this ambient mood lighting, free wireless broadband, DVD player
and access to a 4000-track music library, my preconceptions of ‘trendy’
hotels suddenly seemed a bit archaic. The hotel has done away
with the outdated amenities that characterize so many other
establishments. Most rooms don't have a mini-bar or tea- and
coffee-making facilities. Instead, coffee and vending machines on each
floor dispense everything from champagne to disposable cameras.
Greeting fellow travelers in matching robe and slippers while buying a
bottle of champagne is surprisingly relaxing.
What started out as another over priced, poncy Auberge, became a well
thought out, modest getaway for the design orientated traveller. But
then again, there’s nothing worse than a pretentious critic being
proved wrong. By Matthew Hussey
|
Delicious
Technorati
Digg
Stumble