Chic Boutique - It Doesn't Get Better Than This!

** Win Dinner, Bed and Breakfast for 2 in this unique hotel. Details below!**
When endless hotel clones have devalued the word ‘boutique’, it’s refreshing to find one that’s genuinely exciting and individual.
In a stylish Georgian building in the heart of Edinburgh’s West End you’ll feel uniquely privileged to discover The Rutland - an award-winning hotel, restaurant and style bar, vision of brothers Nic and Garreth Wood. There you’ll also find the UK’s first interactive, touch-sensitive ‘iBar’ in the late lounge, The One Below.
The Hotel
Nic worked closely with interior designers Tibbats Kirk Able to develop the Rutland’s distinctive look, travelling extensively himself to source statement pieces of furniture such as the gigantic Posh’n’Becks style armchairs in the reception.
As a result, the hotel hosts twelve bespoke, arresting en-suite bedrooms which blend the rich elegance of the baroque with 21st century chic. Selected rooms offer unrivalled views of the entire length of Princes Street and the Castle.
The attention to detail is considerable. Each room has homemade muffins and cookies, real filter coffee, designer teas, an Ian Rankin novel for you to enjoy during your stay, wall-mounted flat screen TV, an iPod base station at the bedside, luxurious bedding including goose-down duvets and fine Egyptian linens, pampering beauty products and deluxe bathrobes.
Late Lounge – The One Below
The main focus of The One Below is the ‘iBar ’- the first in the UK and only the fourth in the world. Its surface is touch sensitive and reacts to objects being placed on it. It’s fast becoming one of the most talked about bars in Edinburgh!
Around the lounge’s perimeter are 12 individually designed vaulted booths, available for private bookings and ideal if you enjoy the buzz of going out but want to avoid the crowds. Booths have great features like a beautifully crafted built-in champagne bucket and the four largest even have iPod docking stations so you can choose your own music!
The Main Bar
The simply stunning open plan, ground floor bar blends Georgian elegance with 21st century glamour. Continuing an ethos of combining substance and style, the drinks offering is exceptional with a wide selection of good wines, luxury brand liqueurs and spirits, specialty beers and seasonally changing cocktails. The cocktail menu was developed with the assistance of renowned mixologist Chris Langan from Barnomadics. By day, a relaxed bar food menu is served alongside soft drinks including freshly squeezed fruit juices and fine coffees.
The Restaurant

Sumptuous contemporary surroundings and ambient music compliment the innovative menu created by head chef David Haetzman and his team.
Locally sourced produce, served simply but with style are the key ingredients. You'll enjoy intimate dining with great service and a first class menu which takes a modern approach to some classic dishes.
So Many Awards .....
The Rutland has won many awards, including:
• Innovative Wine List of the Year at the Wine List of the Year awards
2010, awarded in November 2009
• Spirits Bar of the Year at the Scottish Licensed Trade News Awards in
October 2009
• Morgan’s Spiced Contemporary Bar of the Year 2009, DRAM Awards
• Most Exciting New Restaurant of the Year 2009, Scottish Hotel of the
Year Awards
• Best New Scottish Hotel, Scottish Hotel Awards 2009
• Scottish Hotel Design, Scottish Hotel Awards 2009
• Best Bar Award for The One Below, Scottish Hotel Awards 2009
• Scottish Boutique Hotel of the Year – Runner-up, Scottish Hotel Awards
2009
• Rising Star Hotel of the Year – Runner-up, Scottish Hotel Awards 2009
• Reader’s Award for Best Restaurant, Metro Food & Drink Awards 2008
WIN DINNER, BED AND BREAKFAST FOR 2 IN THIS UNIQUE HOTEL! Click here to enter.....
The prize includes dinner, one night’s accommodation and breakfast for two people. The overnight stay must be taken by the end of March 2010 and is subject to availability. Terms and conditions apply.




Sounds fabulous: but it would be nice to know the price range . . .
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