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The Stafford London
|5||AA Assessed Hotel||Ratings explained|
The hotel consists of three very distinctive parts - the Main House, which combines 16-18 St. James's Place, three elegant city residences of English aristocracy, who wanted to live in close proximity to the Royal Family. The rooms and suites in the Main House still reflect the calm elegance of those days. The Carriage House, the former stables of the nobility's thoroughbreds has been converted into cosy and inviting accommodation, oozing countryside charm with wooden beams, split doors, fire places and some of the rooms even feature four poster beds. The latest addition to The Stafford is The Stafford Mews, overlooking the peaceful Blue Ball Yard at the rear of the hotel, with its 26 junior and master suites, all designed to resemble stylish apartments instead of hotel suites, especially inviting for those who want to stay long term.
No need to go hungry at The Stafford either - since 2010, Executive Head Chef Brendan Fyldes has reigned in the kitchen, focusing on classic and much loved British dishes, every single one of them including at least one ingredient from Lancashire, where Brendan originates from. The Lyttelton restaurant offers breakfast, lunch and dinner - and afternoon tea in the Lyttelton lounge - all a la carte, with daily changing menus depending on what has been delivered fresh in the morning. The American Bar offers bar favourites and during the summer, lunch can be served outside, showing off London at its very best!