Lighting is well done and embraces current thinking on 'chroma therapy' as well as providing a relaxing environment. The whole is complemented by a specially designed lift lobby that integrates with the spa entrance, and strikes a more contemporary note than the ovewhelmingly traditional treatment of the main corridor areas.

There is a new main ‘gourmet’ restaurant, Theo Randall’s, which has an illuminated entrance off the main reception. In keeping with much of restaurant design theory now, it is possible to watch food being prepared in the kitchens, the ‘theatre’ element in keeping with creating a sense of the drama in food. The restaurant also has a private dining area separated from the main dining area by glass doors layered with steel mesh to create a visual barrier. There is also a brasserie area on the ground floor which is well designed, the space being broken up by the use of different levels etc. Food is imaginative in both operations, and service as one would expect at this level, impeccable.

"the catalyst in releasing space on the ground floor to enable replanning and redesign"

The total makeover of the hotel gives slightly mixed messages. Most areas are crisp and contemporary in feel, with the suites and the Business Centre in particular being very successful in design terms. The slightly more traditional look of other areas seems to have been driven by sensitivity to a particular group of guests, and whilst it works, in my opinion it lacks the quality apparent elsewhere. The creation of the new Executive centre has been the catalyst in releasing space on the ground floor to enable replanning and redesign, and this particular refurbishment is a classic example of successful cooperation between architect and the interior designers