Goring Hotel

The Goring Hotel near Buckingham Palace

The Goring Hotel was opened by Otto Richard Goring on 2 March 1910 and is quite close to Buckingham Palace. The Goring became the command centre for the Chief of Allied Forces and contact with President Woodrow Wilson during World War I was made from this hotel. In November 1917 it became the U.S. Army Headquarters in London, as it was close to the American Naval and Military authorities.

The hotel was given back to its owners on 8 September 1919. In 1919, Lady Randolph Churchill, mother of Winston Churchill, moved into The Goring Hotel. It is the only hotel in London that is still owned and run by the family that built it, The Queen Mother was a regular at The Goring and it was the location for her last public appearance. In 2011, Kate Middleton and her family were based at the hotel for the days around her wedding to Prince William.

The Goring has been a favourite with the royal family since it first opened its doors. During the coronations of George VI and Her Majesty Queen Elizabeth the hotel filled with royalty attending these occasions from all over the world. In 1990 George Goring was awarded an O.B.E. from Her Majesty The Queen at Buckingham Palace for ‘services to the hotel industry’. This was followed by the appointment of a Royal Warrant to The Goring in 2013 this is the only hotel to have been awarded a Royal Warrant for hospitality services. Royal Warrants of Appointment are a mark of recognition to those who supply goods or services to Her Majesty The Queen, His Royal Highness The Duke of Edinburgh or His Royal Highness The Prince of Wales.

 When you stay at the Goring you will see the famous Goring Sheep there will be one on your bed and some larger ones dotted around the hotel, the reason for this is that George Goring wanted to bring a little bit of the countryside to central London so he commissioned some wooden sheep with real sheepskin fur and it was such a hit with the guests he had some more made.

The Bar and Lounge at the Goring offers the usual drinks that you would expect in a top class hotel such as vintage champagnes, fine malt whisky and signiture cocktails, but it's the Dining Room run by Michelin starred Executive Chef Shay Cooper that guests remember best, start with the Orkney scallop and kedgeree, with Warm Loch Duart salmon and Dorset crab for the main and finish it with Warm Eccles cake, Beauvale cheese and apple vinegar, also they do some special starters such as Two soft boiled gull eggs with English asparagus or Potted Lytham shrimps which are very fresh.