The Peninsula London, set to open in Autumn 2023, is one of the most anticipated hotel openings in the Capital this year and Tricon Foodservice Consultants are delighted to have been involved in the project from the very start back in 2014.

The new landmark hotel by Hongkong and Shanghai Hotels, owner and operator of the Peninsula brand, has been decades in the making and will showcase the very best of British culture, art, and cuisine alongside The Peninsula’s signature East-meets-West hospitality and services.

Situated ‘in the heart of Belgravia’ at one of the city’s most prestigious addresses, The Peninsula London promises 190 ‘exquisitely styled’ guest rooms and suites as well as 25 luxury residences, ‘world-class dining’, and ‘impeccable hospitality’.

In terms of dining, there are seven destination restaurants and bars to choose from, which Tricon were involved in designing.

Michelin-starred British chef Claude Bosi was appointed as the hotel’s chef director and will operate Brooklands rooftop restaurant serving British cuisine and featuring an alfresco terrace and cigar tasting lounge.

The Chinese restaurant, Canton Blue, on the basement level reflects the hotel’s Far East link.

There is also The Peninsula Boutique & Café, serving coffee, light lunches and patisserie and Little Blue, an extension of the Canton Blue restaurant serving contemporary cocktails, fine spirits and artisanal teas.

The triple-height The Lobby restaurant, is a real show-stopper in terms of design and grandeur. Guests can enjoy the hotel’s famous afternoon tea service, as well as all-day dining classics, accompanied by live music performances.

There’s also a grand event space, the St. George Ballroom, which can accommodate up to 450 guests.

Tricon were appointed on the project in 2014 and oversaw the F&B and general back of house master planning design to inform the base build architecture following which they then developed all of the detailed design and tender documentation for the kitchens, bars and laundry.

The areas worked on spanned numerous floors and entities. They included the banquet kitchen and pantries on Basement Level 04, pantries on Basement 03, staff canteen on Basement 02 and main commissary kitchen and laundry on Basement Level 01. The Lower Ground Floor features the refuse and lobby, the Ground Floor contains The Lobby kitchen and Canton Blue Chinese restaurant. Levels 01-07 house maids and butler pantries and the rooftop Brooklands Bar is on Level 08.

The main contractor on the project went with a top-down approach to the construction. From the very outset Peninsula look to set very high standards and requested the best of the best in terms of equipment and technology, something the Tricon team has relished in delivering and achieving.

Benjamin Donaldson, Tricon’s Lead Designer said, “It was a pleasure to work on such a prestigious project. It is truly amazing watching the project develop over such a long time and we can’t wait to see the finished results.”