Radisson Edwardian Bloomsbury Street

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Rating: 4 Star - Awarded By Visit England

In the heart of London’s creative quarter, where Bloomsbury set writers, artists and thinkers once met, the transformed Radisson Edwardian Bloomsbury Street Hotel offers an upscale experience at an affordable price, moments from the British Museum and nearby Covent Garden. The building’s striking Edwardian exterior is something of a Bloomsbury landmark. Step inside and you’ll notice a refreshingly spacious feel to the hotel’s public areas and 174 bedrooms, and an atmospheric ambience that reminds you this is no corporate formula hotel. With design that doesn’t compromise on comfort and a commitment to intelligent technology – including complimentary wireless throughout – this new hotel is fast becoming the meeting place of choice for a new Bloomsbury set in the cultural heart of the capital. Bedrooms are generously spacious, each one accented by calming, muted shades and plush, tactile fabrics. Sleek flat screen TVs and complimentary high speed wireless come as standard. Bathrooms are clad in Sicilian marble with invigorating power showers. With sweeping views across the Bloomsbury skyline to the columns of the British Museum, two luxurious suites follow the curves of the building’s graceful turret. Guest services and amenities at this luxury London hotel include business centre workstations, a well-equipped fitness centre and complimentary wireless internet access and wi-fi printing throughout. The concierge’s expert knowledge and depth of experience will reveal the Londoner’s London and where to find it. Bloomsbury Street Bar & Restaurant is a cool and intimate space, with a menu showcasing the finest seasonal British ingredients. Natural, earthy tones lend an informal vibe, creating a relaxed and deeply comfortable environment equally good for brunch or morning coffee, working lunches, dinner, drinks and cocktails. Head chef Redmond Hayward has many culinary accolades to his name, with renowned gastronome Egon Ronay describing him as a “fine culinary artist with an unfailing sense of which flavours really work together”.