WhereAndNow.com London restaurants

Mar 4

Double Tree by Hilton, Victoria

Posted in Where to Sleep

One of the newest additions to the London hotel scene and indeed to the Double Tree by Hilton family is the Victoria property right by Victoria station. From the exterior it's an unassuming hotel in a quiet road and looks rather earmarked towards being a business hotel. When we were there it was a pure tourist haven however with couples in the main checking in.

The whole hotel is brand spankingkly new and the lobby is slick with service to match. Welcomed in by the ladies on front desk, one of them magically produced a warm chocolate chip cookie for each of us on checking in to munch in our room when we got there. We chowed it down of course. It'd be rude not to.  

The hotel is in a great, central location and there's free wifi in the bar and public areas.

Our room was large and on one of the top floors with views of Harrods' rooftop that only appeared at night when Harrods' million and one lightbulbs light turn on.  

The brand new decor was muted and the room was large with a wonderfully comfy bed and large windows. Two televisions were positioned in each of the two zones, the sitting room area and the bed area. The room, while not overtly large was cleverly divided in two. 

The bathroom is sadly a case of design over function as the shower door doesn't close properly resulting in a pile of clothes to be soaked that were about to be put on for the evening. A half hour of hair drying later and they were almost dry. We remembered in the morning and laid towels all though the bathroom to soak it up after the morning showers.  

Breakfast was a large buffet with hot and cold options and the usual fayre and tends not to be included in the room rate but it's worth tacking it on as part of a package deal. There are a few good offers on the website including Mother's Day and advance booking offers, which look useful, especially as the Double Tree by Hilton Victoria is just round the corner from the musical Wicked.  


Written by Lorna Strickland-Cook


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