Check in at The Emory (And Don’t Hurry to Check Out)

Good things are worth waiting for and in the case of The Emory, designed by the late Richard Rogers and Ivan Harbour’s architectural firm RSHP, the purist modern structure ( complete with anti-vibration structural underpinnings) took 20 years from conception to realisation. The newest addition to the Maybourne portfolio, The Emory with its modest entrance via pedestrian alleyway Old Barrack Yard SW1, is sublime rather than showy, suiting desires for privacy rather than lobby peacocking.

Remi Tessier’s amber hued sinuous wood clad interior welcomes visitors into the space with abc kitchens ( the first outpost of Jean Georges Vongrichten’s much loved restaurant), created with wave shaped banquettes, an open marble kitchen and aquarium windows looking over the lush greens of the park.

A jewel box lifts shuttle you up to the floors of suites each with a distinct individualised aesthetic created by a roster of stellar interior designers including Alexandra Champalimaud, André Fu, Pierre-Yves Rochon, Rémi Tessier and Patricia Urquiola. All the suites have interconnecting rooms to allow for many types of ‘living’ and while Fu’s boasts abstract rugs, dark timber and a bevy of cosy chairs; Champalimaud is a harmony of rose gold and pink tones and parquet floors.

Journey to the top floor and you will arrive at Bar 33, which feels like being in a best-in-class super yacht. The basement is where Surrenne houses a 22-metre pool with a gilded ceiling biohacking specialists and exercise studios with programs by Tracy Anderson. And why is everyone talking about the pea guacamole? It’s one of the humble winners on the Jean-Georges Vongerichten’s abc, abc V, abc cocina menus which the Alsace born, NYC dwelling 67-year-old superchef has concocted with inhouse star, Ben Boeynaems. The team will rustle up dishes like fish tacos, truffle pizza with locally sourced ingredients including Dorset Crab and foraged mushrooms, with all the theatre of the gleaming kitchen on view. “Know your postcode,” is Vongerichten’s maxim in developing the tantalising dishes. It’s one of those rare places where you are as enthralled about the company on the neighbouring tables as you are about your fare. Make a beeline during Chelsea Flower Week.