Eighteen years after the Metropolitan by Como hotel opened its doors and made an impact with its stripped back contemporary design, the 144-bedroom property has a new look.
The multi-million pound refurbishment of the hotel, which is located just off Park Lane in London, overlooking Hyde Park, is intended to offer a more holistic experience, with a focus on wellness.
Linzi Coppick of Forme Partnership, London, who formerly worked with the original designer, Keith Hobbs of United Designers, has introduced organic colours and textures with the widespread use of American walnut and sycamore. New-look features include intricate fretwork inspired by the vegetation of Hyde Park, king size beds that appear to float on a timber base, and oversized window seats upholstered in mocha chenille.
In the lobby the flora of the park is represented in shades of green and berry, alongside rich walnut furniture, high back chairs and solid walnut hoops which hang from the ceiling to divide up the space.
Coppick said she intended to retain the ethos of the Metroplitan, while "sensitively redesigning the heart of the hotel".
The wellness aspect of the hotel includes collaborations with counsellors and reiki specialists, with a greater emphasis on healthy eating. Shambhala cuisine, introduced by the Como Group's executive chef Amanda Gale, combines a mix of raw and cooked ingredients with the aim of boosting concentration and energy, alongside balancing blood-sugar levels.
The Met Bar, a long-time popular haunt with the media crowd, and the flagship restaurant Nobu, run by executive chef Mark Edwards, remain the same.
Thomas Orchard oversees the Metropolitan, alongside looking after sister property, the Halkin, as regional general manager, while David Monson, previously at the Four Seasons Hampshire and the Stafford hotel, London, is the hotel manager.
Founded by Christina Ong, Como Hotels and Resorts currently comprises 12 properties worldwide.
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