Alongside our award-winning wines, the Bouchard Finlayson estate is home to an olive grove that each year produces a small quantity of extra virgin olive oil. In addition, an innovative bee-keeping project within the estate conservancy produces uniquely scented fynbos honey.
Both the estate’s olive oil and honey are served to guests staying at the global properties in The Red Carnation Hotel Collection, as well as aboard the ships of Uniworld River Cruises. A limited quantity may be made available for sale at cellar door, when stocks allow.
Every one of our team members is empowered to make a real difference, offering remarkably considerate service and discrete attention to detail. From freshly-cut flowers in the suites to personalised gifts for special occasions, it is no surprise that guests often remember the names of our staff and ask after them when they return.
Exceeding expectations at every turn, our historic and fully-restored hotel has a team who take genuine pride in delivering impeccable service. Within walking distance of Green Park and Victoria Station, enjoy live music in the New York Bar, a Royal Afternoon Tea in the Palace Lounge, delicious cuisine in the elegant English Grill and authentic flavours in The Curry Room.
We pride ourselves on our local relationships, and carefully design memorable experiences for guests. From sourcing rare theatre tickets to organising walking tours with Blue Badge experts, our knowledgeable concierge team ensures every stay is as seamless and personalised as possible.
From mouth-watering Indian flavours served at the AA Rosette-awarded Curry Room, to the refined British menu offered alongside our founder Beatrice Tollman’s comforting signature dishes in the elegant English Grill, Executive Chef Ben Kelliher creates gloriously varied dining options, steeped in heritage.