It’s all in the details

Eyes up for a heart-stopping moment

The Corinthia Hotel has to be one of the most glamorous hotel openings of recent years. While the rooms – and particularly the enormous suites – are indulgently luxurious, it is the grand public spaces that have the wow-factor in spades – the Full Moon Baccarat chandelier in the marble lobby is literally dazzling with its 1001 crystal baubles and is a stunning tone-setter for the hotel.

How to make a splash

The vast ESPA Life spa, meanwhile, stretches over four floors and is one of the most sumptuous I have ever seen. Calacatta and black Italian marble are offset against roaring modern fires, leather and dark oak is mixed with sensual white spaces. Mix in a Daniel Galvin salon, black mosaic steam room, vitality pool and amphitheatre sauna… and you are still not even scratching the surface of what is on offer.

But the real joy of the Corinthia is its perfectly thought-out little details, such as the William Curley Chocolates left in your room.

All right petal: Ercole Moroni gets down to business

First there is the in-house florist Ercole Moroni, better known as flower arranger to the A-list. His stunning arrangements are extravagantly dotted around the hotel – think tall sunshine yellow orchids on the bar in Massimo’s restaurant, tightly bunched posies of blood-red roses in silvered vases in the Bassoon bar (designed by David Collins), pure white tulips in the rooms and blue delphiniums in the lobby. His mini florist store is open to guests and the public and is like a candy-coloured emporium of petals.

Ahead of the curve

Then there is the in-house Harrods shop. This charming little boutique sits alongside the florist and unlike many hotel shops sells a confection of pretty little pieces – think butterfly-festooned china, pastel-coloured boxes filled with luxury chocolates, scented candles and more…

Confectionery delights

At the Northall Restaurant, designed by GA Designs, the menu is delightfully British and retro in thought and design. Potted shrimps, dressed crab, lamb with Dauphinoise potatoes… you’d almost think you were back in the 70s except it’s so elegantly done, it just seems so very now. Like a mix of the best that The Wolseley and the hip Soho eatery Bob Bob Ricard offers – this has delightful touches. On the dessert menu for instance Damian Allsopp chocolates are offered in 50 or 100 grammes and you’ll also find lollipops made of raspberry popping candy. It’s all so tantalisingly delicious!

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