The Savoy, a Fairmont managed hotel, will reopen
its doors on Sunday, 10 October 2010.
One of this year's most
eagerly anticipated openings, The Savoy has been undergoing one of
the most ambitious restorations in British history. The London hotel
closed in December 2007 for a restoration program that encompasses
the entire building from the iconic entrance and the American Bar
to Savoy Grill and the 268 guestrooms and suites.
"We are very excited to reopen The Savoy," said Kiaran MacDonald, General
Manager. "It is fair to say that this project has not been without
its challenges, but we are looking forward to unveiling the
results of nearly three years of hard work and dedication. We are
very aware of the place that The Savoy holds in many people's
affections and we firmly believe that the hotel will exceed
people's expectations and reclaim its position as one of the
world's great hotels."
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, the hotel quickly became known for its
glittering parties and glitterati guests. Escoffier created dishes
for Sarah Bernhardt, Lily Langtry, Dame Nellie Melba and the
Prince of Wales, later Edward VII, while Ritz instituted the
impeccable service, attention to detail and creativity that came
to be the hallmark of the hotel.
The hotel's two main
design aesthetics, Edwardian and Art Deco, have been carefully
brought back to life under the direction of world-renowned
designer Pierre Yves Rochon. More than 1000 craftsmen and women,
artists and artisans have worked tirelessly to create interiors
that are in keeping with the hotel's original and much-loved
Thirty-eight new River Suites and guestrooms have been
added, offering the same stunning views over the River Thames that
inspired Whistler and Monet. Nine Personality Suites will pay
tribute to a few of the artists and well known figures who made
this legendary hotel their London 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 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 bars and restaurants of The Savoy have
always played a major role in establishing the reputation of the
hotel and a new life has been breathed into them. The legendary
River Restaurant sees a contemporary interpretation of Art Deco decor,
while guests will welcome the reopening of the American Bar,
refreshed but intact in spirit. In addition, Savoy Grill will
return under the operation of Gordon Ramsay Holdings with Chef
Patron, Stuart Gillies and Head Chef, Andy Cook.
New to the
hotel will be The Beaufort Bar, a glamorous Art Deco bar built on
the hotel's original cabaret stage that will offer champagne, cocktails and cabaret and Savoy Tea, a bijou teashop selling Savoy
tea, accessories and fresh patisserie. Within the Thames Foyer,
the re-introduction of a gazebo beneath an ornate glass
dome will provide the perfect ambience for afternoon tea.
its inception, The Savoy was famous for its cutting edge
innovations, such as "ascending rooms", known today as elevators,
and en suite baths. Continuing in its avant-garde tradition, The
Savoy will introduce a Green Butler. In addition to
providing all the traditional 'butler' services such as unpacking
and packing (using recycled tissue paper), serving morning coffee
and arranging receptions, The Savoy's Green Butler will also have
an in-depth knowledge of 'all things green' around London.
restoration has introduced environmental technologies and
efficiencies wherever possible. For example, a combined heat and power (CHP) plant will reduce the hotel's reliance on the national
grid by approximately 50% 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% of waste from the hotel. The hotel also
partners with the Thames 21 charitable organization to help
maintain the stretch of River Thames in front of The Savoy.
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