Hotel du Vin Edinburgh has unveiled a new look following a £1.2 million investment, as part of the brand’s ongoing portfolio-wide refurbishment project.
The works have seen the hotel’s guest rooms upgraded as well as boosting energy efficiency. The project was spearheaded by designer Anita Rosato, who has conceptualised the project since it first began at One Devonshire Gardens in 2019.
In addition to the guestroom renovations, the hotel has also benefited from substantial investments as part of Hotel du Vin’s sustainable energy capital investment plan.
The kitchen lacked windows or external ventilation, requiring substantial air conditioning. In September 2024, the gas range was replaced with induction hobs, and the ovens and fryers were switched to electric units. This upgrade involved a £170,000 investment and is estimated to save around 315,000 kWh annually, equating to a £20,000 saving in cooling load and reducing CO₂ emissions by 87 tonnes per year.
Ben Bel, general manager at Hotel du Vin Edinburgh, commented: “I am thrilled to share the hotel’s exceptional transformation, bringing new life to a building that has played so many roles in Edinburgh’s past. It’s a privilege to manage a hotel that holds deep significance as both an architectural landmark and a respected part of the Old Town’s history.
“Every detail of this project has been carefully considered to enhance both the guest experience and sustainability, ensuring that our building and operations are more efficient moving forward. We are incredibly excited to welcome guests back to a space that blends the past with the present, and that will continue to offer the warm Scottish hospitality we are renowned for.”
Jeremy Parsons, director of sustainability for the brand’s parent company Frasers Property, added: “As part of our commitment to sustainability, the recent upgrades at Hotel du Vin Edinburgh represent another small but meaningful step in our broader mission to reduce environmental impact and drive lasting change. By transitioning to electric and induction kitchen equipment, we’re improving energy efficiency, creating a more comfortable workspace for our people, and setting an example for a more sustainable hospitality industry. It’s about making the right choices for both the planet and the people who make our work possible.”
The latest phase in Hotel du Vin’s extensive revitalisation effort is the £900,000 investment in Hotel du Vin Bristol, a restored collection of Grade-II listed sugar warehouses, due to be completed in time for Christmas this year.
It has also been confirmed that Cannizaro House in Wimbledon, part of Hotel du Vin’s Collection Hotels, is set to undergo an extensive transformation in early 2025.
