Durrants

The 'traditional British atmosphere' is much liked by regular visitors to the Miller family's 'old-fashioned' and 'discreet' hotel, a conversion of four terraced houses with a Georgian facade, just north of Oxford Street and near the Wallace Collection. 'So much better than the ultra-boring modern look,' says a visitor this year. Ian McIntosh is the manager; the staff are 'attentive, but not stuffy'. 'Porters take your luggage from the taxi direct to your room.' There are small panelled lounges with leather settees and chairs; original paintings, prints and engravings; antique furniture; a 'cosy', wood-panelled bar. 'The brass at the front is polished every day; public areas are well kept.' Renovation of the bedrooms continues. The larger rooms at the front may get some traffic noise; rooms at the back might sometimes hear early-morning deliveries. 'Our very nice room in the older part of the building had antique-style furniture, effective air conditioning.' Beds are 'comfy'; some bathrooms may be small. The restaurant serves 'generous portions' of international dishes, eg, grilled goat's cheese, endive and walnut salad; grilled sea bass with confit fennel. 'Crisp white linen, shiny glasses.' 'The cooked breakfast was first rate' (continental may be 'a bit unimaginative'). (Wolfgang Stroebe, AJ Moore, and others)