G&V Hotel is a slice of modern design amidst the stunning, historical surrounds of Edinburgh
Words Elizabeth Hutton
The Royal Mile is one of the most beautiful places to stay in Edinburgh. With Arthur’s Seat at one end and Edinburgh Castle at the other, the five-star G&V hotel is rather conveniently located between the two. Recently transformed by Scotland’s top artists – including fashion designer Judy R Clark and painter Hatti Pattisson – the hotel is both unique and stylish. While Clark’s Regal Suite is a nod to the hotel’s heritage with reupholstered Victorian furniture in rich velvets, Pattinson’s Garden Paradise is bright with florals and foliage. The distinctive, playful styles give the old hotel a modern edge so for comfort and ease, it doesn’t get much better than this.
Having hiked to the top of Arthur’s Seat and walked the city’s cobbled streets all day, we took things slower in the evening with a five course cocktail menu at The Balmoral. Taking place in the hotel’s bar, the menu is made to be taken slowly, with each course designed to complement the one before it. The first is a palate-cleansing concoction of chartreuse, lemon, cranberry and absinthe. Citrusy and strong, the drink fully prepares us for what is to come: the stages fruity, fizzy, tropical, creamy and, finally, the chocolatey sixth course. With a choice of two drinks at each stage there is likely to be a drink you want at each level (but if not you are able to substitute it for an old favourite). Each drink comes fully explained by the knowledgeable mixologist so this is a sophisticated way to get piddled.
Castle Terrace Restaurant embodies true fine dining. Opened by the team behind Michelin-starred The Kitchin, the menu is designed by Edinburgh-born Dominic Jack. With French influences and Scottish produce, the menu is experimental and sees produce combined with unexpected herbs and spices. A great example of this is the delicately balanced scallop starter, which sees the meaty fish come served with a light curry sauce. This dish demonstrated the talent of The Castle’s chefs instantly. The beef main was Thai-inspired and included a parcel of ravioli filled with a soy-ponzu concoction. Piercing this over the tender stem broccoli, chilli and garlic made this a memorable meal.