Auckland’s iconic 5-star boutique property, Hotel Grand Windsor, is this month celebrating its second anniversary and is lifting the lid on some highlights from the past 24 months.
More than 68,800 guests have stayed at the internationally-acclaimed Queen Street hotel, with New Zealanders accounting for the largest number of guests followed by Australia and USA.
Cooke’s Restaurant & Bar has served more than 7000 glasses of champagne and 5000 high teas in the last two years and continues to be a coveted dining destination for both guests and locals.
The Haute Grandeur Global Hotel Awards most recently recognised Cooke’s Restaurant & Bar as the Best Hotel Restaurant in Oceania, Best Interior Design in Oceania and awarded Jinu Abraham Best Head Chef in Oceania.
Introduction of sustainability initiatives were another highlight including partnerships with innovative organisations Again Again and Planet 21, monthly beach clean ups by staff, a recycling programme for room amenities and thoughtful use of organic and sustainably farmed produce in Cooke’s Restaurant
Christopher Dickinson, general manager at Hotel Grand Windsor, says the past two years had been hugely rewarding as the hotel continually was awarded for its outstanding guest experience, attention to detail, aesthetic and hospitality offerings.
“It has certainly been a tremendously successful couple of years and I couldn’t be prouder of the commitment from our team to providing our guests with a truly unforgettable experience every single day,” says Christopher. “Hotel Grand Windsor has set a new benchmark for excellence in the boutique accommodation sector.”
An MGallery by Sofitel property set in an 1920’s Art Deco building, Hotel Grand Windsor was transformed from a three-star to five-star hotel in 2017, and has received a number of local and global design awards for its luxurious interiors and thoughtful incorporation of original art deco aspects.
