LONDON, U.K., The Savoy, A Fairmont Managed Hotel, is reopening its doors after the completion of an ambitious three-year restoration which has revamped everything from the iconic entrance and the American Bar to every one of the 268 guestrooms.
Established in 1889, The Savoy was the brainchild of the Gilbert and Sullivan impresario Richard D'Oyly Carte, originally managed by Swiss hotelier César Ritz and Maitre Chef Auguste Escoffier, attracting everyone from sparkling starlets and politicians to throngs of royalty.
The hotel’s two main design aesthetics, Edwardian and Art Deco, have been carefully reinterpreted under the direction of distinguished designer Pierre Yves Rochon who collaborated with more than 1000 craftsmen, artists and artisans to maintain the hotel's original spirit.
Thirty-eight new River Suites and guestrooms have been added, offering the same stunning views over the River Thames that inspired Whistler and Monet, while Nine Personality Suites will pay homage to a few well known figures who made the the Savoy their home away from home including Maria Callas, Charlie Chaplin, Marlene Dietrich and Frank Sinatra. The suites contain artwork, literature, photographs and artifacts that evoke the time and spirit of the stars including the 12 pink roses in the Marlene Dietrich Suite that the actress always requested upon arrival.
The Savoy’s reopening will also include the addition of a stately 325-square meter Royal Suite featuring two bedrooms, a study, sitting room, dining room, master bathroom, dressing room (with a specially ventilated shoe closet) and a master bedroom with a bespoke Savoir bed. The suite has been specially designed so that all the rooms enjoy one of the finest views of London.
The hotel's River Restaurant sees a contemporary incarnation of the Art Deco era as does the new Beaufort Bar, built on the hotel’s original cabaret stage, offering champagne, cocktails and cabaret. The Savoy Grill will return under the operation of Gordon Ramsay Holdings with Chef Patron, Stuart Gillies and Head Chef, Andy Cook.
Continuing in its avant-garde tradition, The Savoy will introduce world's first Green Butler, who in addition to tending to typical duties will also have an in-depth knowledge of 'all things green' around London, echoing the restoration which has introduced environmental technologies and efficiencies wherever possible. A combined heat and power (CHP) plant will reduce the hotel's reliance on the national grid by approximately 50 per cent and an innovative system will reclaim the heat from all kitchen appliances to preheat domestic hot water. Cooking oil from the hotel restaurants will be recycled and turned into biodiesel while waste management systems will recycle up to 90 per cent of waste from the hotel.