May 26, 2016

Luxury boutique hotel, Flemings Mayfair, is investing £14 million in an impressive refurbishment plan, due for completion in the first quarter of 2016. Work has already begun on the family-owned, leading SLH (Small Luxury Hotels of the World), which will see 129 bedrooms, suites and apartments renovated, alongside a tea lounge, bar and new restaurant by Michelin-starred chef
Shaun Rankin. The hotel, which has been privately owned by the same family for over 40 years, is seeing some very exciting changes.

Ten luxury Mayfair apartments and suites have already been completed, with spacious double bedrooms, stylish living and dining areas, and fully equipped state-of-the-art kitchens. A private
entrance offers that home-from-home feeling, along with extra comforts such as a Nespresso coffee machine and Miller Harris bathroom amenities.

The additional refurbishment will take place in stages, with rooms completed floor-by-floor so the hotel can remain open. The first 40 bedrooms will be completed in June, alongside the Drawing
Room – a modern interpretation on a traditional Georgian Drawing room – created in conjunction with The East India Company to offer guests an elegant Indian-inspired space to enjoy traditional and exotic teas. The 30-cover space will boast hand-painted De Gournay wall panels and a library stocked with books from Assouline.

The new restaurant will launch in March 2016, with renowned chef Shaun Rankin at its helm. Focusing on Rankin’s Jersey heritage, the 80-cover restaurant and 40-cover bar will offer a modern
British menu, along with a Chef’s Table and two private dining rooms. This new venture from Shaun will run alongside his own current restaurant, Ormer, in Jersey.

General Manager, Henrik Muehle joined Flemings Mayfair Hotel in 2014 to drive the exciting refurbishment plans. Having launched St. James’s Hotel & Club Mayfair with Michelin-starred chef
William Drabble, and having worked at The Capital Hotel with two Michelin-starred Eric Chavot, Mr Muehle brings a wealth of experience in the luxury hotel and restaurant sector. Mr Muehle’s
knowledge coupled with Shaun Rankin’s culinary creativity is an exciting prospect for the new restaurant.

Henrik Muehle comments: “We are very excited about the changes at this historic hotel which dates back to 1851. The investment will allow us to offer our guests the very best in luxury