The communal areas - populated by an international crowd of
digital nomads and local cool kids - are characterised by a neutral
palette and covetable furnishings in shades of whisky, honey and
cinnamon. Rooms and suites, meanwhile, offer a delightfully
soothing counterpoint to the high-octane outdoors: think white
upholstery, soft berber carpets (more often found in a high-end
apartment than in a hotel) and oversized beds with linens that
would impress even those Huguenot weavers. Bathrooms - magnificent
in their monochrome simplicity - come stocked with a range of
great-smelling products by D.S. & Durga - and, refreshingly,
not a single-use plastic in sight.
And while the Tony's Chocolonely in the minibar looks tempting,
when hunger strikes, guests have at their fingertips six
restaurants and bars, including the flagship, ethically sourced
seafood specialists Goddard & Gibbs.
At the restaurant's helm is head chef Tom Moore, whose formative
years on Mersea Island, Essex - spent crabbing with his brothers,
watching his dad windsurf and eating cockles with vinegar - have
informed a seaside town-inspired menu awash with sunny flavours.
Then, in the basement, you'll find Seed Library, a decadent
cocktail den from world-renowned bartender Mr Lyan, where drinks
are infused with a treasure trove of heritage ingredients.
