The Zetter Hotel and Townhouse, located in London and opened in 2004, is the invention of associate restaurateurs Michael Benyan and Mark Sainsbury.
They worked together previously on the highly acclaimed Moro restaurant. The year 2001 saw them unite forces again to purchase an aged Victorian warehouse building in the heart of the neighborhood, and embark upon an enormous hotel overhaul project.
Named The Zetter, as it was once home to the football pools company of the same name, the recently transformed 59 room boutique hotel and restaurant opened three years’ on to immediate acclamation. Praised by The Times, Time Out and Wallpaper among others, The Zetter was also voted one of the world’s 50 coolest hotels’ by industry bible Conde Nast Traveller.
Every one of The Zetter’s 59 rooms have been independently designed in an eccentric vintage-contemporary style, with state-of-the-art in-room entertainment and technology, a commitment to homely comfort and an almost compulsive concentration to detail.
The room types are: Guest, St. John Superior, Corner Deluxe, Roof Top Studio, Roof Top Studio, Roof Top Studio Superior, and Roof Top Studio Deluxe.
St. John Super is the “professional’s choice;” Roof Top Studio had private patios, baths, and bigger products; and Roof Top Studio Deluxe is the definitive Zetter experience.
Each room has: 24 hour room service, free Broadband internet access (wired and wireless), individually controlled air conditioning, 4 Radio Zetter channels, hot water bottles in hand-knit cozies, oversized duck-down pillows, pink mood lighting, direct dial phone with voice mail, workstations, inspired Wallpaper Art from the studios of Timerous Beasties and Rachel Kelly, classic and designer furniture, Eley Kishimoto textiles, personally selected Penguin paperbacks, large sash windows with wooden shutters, tray snacks, complimentary spring water from The Zetter Borehole, room safe, walk-in “Raindance” shower, mist free bathroom mirrors and big fluffy bathrobes and towels.
Bruno Loubet has brought his distinguishing style of contemporary bistrot food to The Zetter. His celebrated originality and awareness of detail is apparent in every menu. Bruno uses traditional techniques to produce an exhilarating arrangement of filling regional food, modern dishes and reinterpreted classics. A careful use of spice, and Asian and North African ingredients help craft his matchless take on contemporary bistrot food. The Atrium Bar also calls The Zetter its home.
The Zetter Hotel and Townhouse is a must-stay place in London.