Before there was The Four Seasons London at Park Lane, there was a little hotel in Toronto. The Hospitality Fairy must have been whispering into Canadian Hotelier Isadore Sharp’s ear back in 1960, suggesting that it might be a novel idea to offer guests fluffy, terry robes in their hotel rooms. What has now become a de rigueur amenity in every luxury property, was an unheard of lagniappe back in then. But that is what Sharp, an architect by training, envisioned when he dreamed up his first Four Seasons Hotel property in Toronto that same year.
Photo courtesy of The Four Seasons London at Park Lane
Ten years later, his expanding company skipped across The Pond and opened The Inn on the Park at Hyde Park Corner, today the Four Seasons Hotel London at Park Lane. As of this writing, the reliable, upmarket brand manages more than 100 hotels and has also added an exclusive yacht and private jet (coming in 2027) to its hospitality holdings.
Why Choose This Hotel?
I’d stayed (or dined or toured) at many hotels around Hyde Park but this time I wanted to test-drive this glamorous hotel, in a room with an expansive Hyde Park view, and I was curious to savour a Michelin-starred breakfast (yes, breakfast!). This hotel promised it all. And in the spa (even the treatment rooms offer floor-to-ceiling glass walls with park vistas), maybe even a Sahana Sound Bath Healing Treatment.
What Did You Love About Your Room?
Photo courtesy of The Four Seasons London at Park Lane
Details, details, details: The suede-lined, leather jewelry/make-up tray at the vanity was thoughtfully designed with segmented compartments; the padded hangers for the “ladies’ delicate frocks” were, of course, cloaked in ruched satin but, moreover, they sported petite, fabric-covered buttons on each end, so no recalcitrant garment could shimmy off the hanger; the mini-bar was plentifully stocked, with interesting teas and unusual, seductive victuals.
A showstopper: The elegant rubbish bins were covered in a custom-fitted, beige-leather second skin, with handles and graceful stitching. Any company that pays that much attention to trash is going to pay a whole lotta’ consideration to you. (For the record, there are 143 guest rooms and 53 suites.) And, of course: Robes and slippers.
What Surprised You?
I often judge a hotel by the care that the housekeeping staff takes to reorganize my mess after I’ve raced out in the morning. I returned to my serene haven and smiled when I saw that the housekeeper had coiled up my 10-foot charging cord and bound it with a Four Seasons (tiny, discreet logo on it) rubber fastener. What a classy touch.
What Else Struck You as Noteworthy or Cossetting?
Photo courtesy of The Four Seasons London at Park Lane
I loved the open expanse of the lobby, the focal point of which was a round table sporting over a dozen vases of blooms; the white vessels were of all sizes and shapes and each spouted perky flowers in various shades of exuberant fuchsia, or gentle blush, or saturated rosy-pink. Two days later, the blooms had been changed to a Pantone array of green – jade, celadon, olive and emerald. Under a counter is a discreet fridge, with both sparkling and flat water. Help yourself.
Photo courtesy of The Four Seasons London at Park Lane
On the 10th floor is a jewel-box terrace and lounge area, adjacent to the spa (idea for “killing-time” for guests who arrive early, before their rooms are ready), with beverages and sweets, including healthy treats (a sign proffers “tropical protein balls”). The panorama of London, including the Eye, is an added bonus.
There’s also a singular program for pets; gratis meals for children under 12; a gym; and access to special shows at the Victoria & Albert Museum (this fall, the much-ballyhooed Marie Antoinette exhibit is opening; currently the Cartier exhibit is the hot, must-see London ticket).
How Was the Dining Experience?
Photo courtesy of The Four Seasons London at Park Lane
One of the best meals, ever. French-born executive chef Yannick Alléno can boast that his 14 restaurants around the globe hold 17 Michelin stars, including here at Pavyllon. He has reinvented fine French cuisine, and he regards the noun “sauce” as a verb, exalting traditional sauces, using extraction, fermentation and cryoconcentration, capturing flavour, as a perfumier balances essences. Do not pass up the beetroot and spinach ravioli flowers with celeriac, turnip, corn and parsley oil, in a broth that was truly the nectar of the gods.
What is Next at the Hotel?
Summer 2025 witnessed the unveiling of 18 elegantly reimagined suites, designed in collaboration with London-based studio Interiors with Art (IWA). These sensational suites reflect the hotel’s signature blend of understated luxury and global sophistication. Additional amenities (such as packing/unpacking services and a full-time butler) are provided with the suites.
Need to Know
- 42” or 65” Flatscreen TV
- Floris toiletries
- Electronic safe
- Complimentary bottled water
- In-room Nespresso coffee-maker
- Hairdryer, iron and ironing board
- Laundry and dry cleaning services (same-day is possible)
- In-room dining
- Umbrella
