"When the Christmas rush is in full swing, slipping into The Parlour at the Great Scotland Yard Hotel feels like a bit of quiet relief. Tucked away in Westminster, just a short walk from the crowds around Trafalgar Square, it will give you space to pause, chill and enjoy a relaxing festive lunch. Originally the headquarters of the Metropolitan Police, hence the name "Scotland Yard", the Edwardian exterior of this historic building was retained, with the interior redesigned when it became a hotel as part of the Hyatt Unbound Collection."
"Head chef Rukh Gupta, who created the menu, greeted us on arrival and went through it in more detail. He aims to use the best seasonal produce to elevate his dishes; for example, the starter showcases hand-dived Orkney scallops together with heritage carrots. To start, we chose a glass of Veuve Clicquot champagne, which comes at an additional cost; fizz is undoubtedly the best way to begin a celebratory meal. I plumped for the scallop with heritage carrots and carrot jus to begin the lunch. It arrived beautifully presented with a drizzle of dill oil. The scallop was lightly seared on one side; it was fresh, sweet, and succulent. The sweetness of the carrots was a perfect match for the scallop."
The Parlour at the Great Scotland Yard Hotel provides a calm, cosy dining environment within a retained Edwardian exterior and redesigned interior as part of the Hyatt Unbound Collection. The décor is sophisticated yet subtle, with soft lighting, foliage, stylish wallpaper and varied seating from wing-backed chairs to sofas. A festive three-course set lunch emphasizes seasonal produce under head chef Rukh Gupta, featuring dishes such as hand-dived Orkney scallops with heritage carrots and carrot jus. A glass of Veuve Clicquot is available at extra cost. The scallop was lightly seared, fresh, sweet and presented with dill oil, balanced by the carrots.
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