Travel Daily Media (TDM): With the recent 12-month refurbishment complete, how did you balance the hotel's 1971 heritage with the new ‘Quiet Luxury’ aesthetic inspired by Hyde Park?
Alejandro Torrecilla (AT): Since opening in 1971, The Capital has been known for its personal service, discreet style, and welcoming atmosphere. With this knowledge, the designers were given the brief to improve what has always made the hotel special, rather than changing its identity. The new design keeps that character while bringing in a fresher and more modern feel inspired by the calm colours and natural feel of nearby Hyde Park. Most importantly, we wanted to keep the warmth and comfort guests already know and love about the hotel.

TDM: Following Tom Brown's 2026 Michelin star win at The Capital, how do you plan to leverage high-profile culinary partnerships to drive overall hotel growth?
AT: Winning a Michelin star is a huge achievement for both the restaurant and the hotel. This helps raise The Capital’s profile internationally and gives guests another reason to stay with us. Our focus is on creating special experiences that combine great food with a luxury hotel stay, including tasting menus, private dining, chef collaborations, and exclusive packages. We also see food as a great way to attract a younger luxury traveller looking for memorable experiences.

TDM: As travellers increasingly seek a ‘home-from-home’ feel, how are your self-contained apartments and the 157 sq m Penthouse positioned to capture the new-age luxury market?
AT: I think today’s luxury travellers want more space, privacy, and comfort, especially when staying longer or travelling with family. Our apartments and Penthouse are designed to feel more like a home, while still offering the service and quality of a five-star hotel.

TDM: How is the hotel integrating modern technology into the guest journey, from the reimagined reception to personalised digital services, while maintaining a 5-star human touch?
AT: We have introduced better connectivity and digital services including the introduction of a new website to offer easy access to the property, while retaining the warmth and personal approach guests expect from a five-star hotel.

TDM: Regarding the sustainability of your culinary operations, how do you manage the supply chain to ensure produce is both responsibly sourced and Michelin-quality?
AT: We work closely with trusted suppliers to make sure our produce is high quality, responsibly sourced, and as local as possible. We also focus on reducing waste and running our kitchen in a more sustainable way, while still delivering a Michelin-level dining experience.

TDM: Given The Capital's history as a pioneer of the boutique hotel concept, what are your strategic plans for expanding this unique service model to other markets?
AT: Our guests are looking for personalised service, high-quality rooms, and a more individual experience, which is something The Capital has always been known for.

At the moment, we do not have plans to expand, but if we did in the future, it would be done carefully and only in locations where we could keep the same boutique feel and personalised service that guests expect from The Capital.

TDM: How has the property's digital and physical infrastructure been upgraded to meet the expectations of modern guests who prioritise both seamless connectivity and a tranquil retreat?
AT: Today’s guests expect modern technology as well as a relaxing stay. During the refurbishment, we upgraded the hotel’s Wi-Fi, in-room technology, and guest systems to make the experience smoother and more comfortable, while keeping the calm atmosphere The Capital is known for.