From the moment the hotel’s new steakhouse, Cooper’s Cut, opened its doors in March 2026, it immediately became the property’s main attraction. Housed within the historic Port of London Authority building at 10 Trinity Square, the contemporary steakhouse is named after the building’s original architect, Sir Edwin Cooper, and offers a dining experience that is already drawing both hotel guests and local Londoners alike.
A Bond‑esque Setting
The Four Seasons Hotel London at Tower Bridge occupies a Grade II‐listed building constructed in 1922 and converted into a hotel in 2017. The lobby is a circular space of white walls and red accents, its polished surfaces creating what one guest described as a “Bond‑esque” grandeur that feels like a film set. The building’s architecture is protected by the government, and during renovation historic artefacts were discovered beneath the structure and donated to local museums. The hotel was previously known as Four Seasons Hotel London at Ten Trinity Square before a name change in 2024.
The Heritage Suite
The Heritage Suite offers 65 m² (700 sq ft) of living space with soaring ceilings that make it feel more like a stately home than a city hotel. A methanol fireplace sits beside the minibar, and the large bedroom comes with a pillow menu offering feather, buckwheat and memory foam options. Guests are welcomed at the red‑carpet front entrance, and one visitor remarked, “I feel like royalty staying here.” The marble bathroom features gold mosaic tiles, a deep bathtub, his‑and‑hers sinks, and a separate gold shower room. A Japanese toilet with a washlet feature is, according to one guest, becoming the benchmark of a truly exceptional stay. Some Heritage Suites also include a bio‑ethanol fireplace and complimentary access to the Ten Trinity Square Private Club. For those seeking even more space, the hotel offers a Grand Heritage Suite (135–145 m²), specialty suites, and hotel residences — including a four‑bedroom Skyline Penthouse with a private gym, cinema room, office, garden and wraparound rooftop terrace overlooking Tower Bridge and the Tower of London.
Cooper’s Cut: A New Steakhouse
Cooper’s Cut, which opened in March 2026, occupies the 72‑cover dining room designed by Sir Edwin Cooper. The restaurant aims to combine forward‑thinking cooking with relaxed refinement in its heritage setting. Executive Chef Luke Armstrong brings more than a decade of world‑class experience to the kitchen, having worked at Michelin‑starred establishments including Oud Sluis (three stars), The Ledbury (two stars), Pied à Terre (one star) and L’Envol. In Singapore he led The Kitchen at Bacchanalia, earning a Michelin star within six months — at the time the youngest chef in the country to do so — and later earned a star at Signature at the Mandarin Oriental Tokyo. His culinary style is rooted in contemporary French technique, with a focus on dry‑ageing and a deep respect for seasonal ingredients.
The chef’s menu, priced at £165 per person excluding service charge and drinks, begins with a beetroot gelée with Dijon mustard and crème fraîche — a dish whose creamy finish balances the strong flavours. Next come chargrilled Scottish langoustines with saffron and citrus beurre blanc; the citrus cuts through the butter sauce. A Loire valley asparagus course with warm herb sabayon and toasted seeds follows, leading to the highlight: meltingly tender Hokkaido A4 Wagyu fillet topped with caviar and coated in a pomerol sauce, served with spinach and morels. Each dish is paired with wines selected by Head Sommelier Gonzalo Rodriguez Diaz, and the meal finishes with a Granny Smith apple tarte tatin. Beyond the chef’s menu, the steakhouse champions premium cuts including British Hereford, Japanese Wagyu (Hyogo Tajima beef) and Cumbrian Belted Galloway, alongside dishes such as steak tartare, smoked scallop with Maison Kaviari, and Billingsgate bouillabaisse.
Head of Bars Michele Lombardi, formerly of The Ritz London, has built a cocktail list anchored by a contemporary Martini. A guest sampled a sweet Old Fashioned and a Mango and Chilli Margarita before being urged to try the Espresso Martini, which was described as bold and indulgent. The restaurant also offers a “Three Martini Mid‑Day pairing lunch” and a Sunday Roast served from noon until 8 pm. Walk‑ins are welcome, but reservations are encouraged. A private dining room, the Ho Bryan Room, is available for exclusive collaborations with Château Haut‑Brion.
Spa and Wellness
The hotel’s spa covers 18,083 sq ft and features a 46‑foot lap pool, a vitality pool with jets that provide a massaging effect, and eight treatment rooms including a couples’ suite and an authentic hammam. Steam and sauna facilities complete the offering. One guest described lounging in the pool as a tranquil way to start the morning, with the vitality pool offering deep relaxation. A 24‑hour fitness centre is also available.
Service and Pricing
Service throughout the hotel is consistently warm and personable, with staff described as genuinely knowing what they are doing. No request feels too much to ask. Rooms start from £650 per night inclusive of breakfast, while the Heritage Suite can list for around £1,800 in peak season. Prices range from approximately $643 to $21,471 USD depending on the room and time of year, with February and April noted as low seasons for better deals and Thursdays and Sundays as the cheapest days to stay. The hotel also offers family‑friendly amenities including kid‑sized bathrobes and menus, and the Rotunda Bar & Lounge features live music from Thursdays through Sundays. For Londoners seeking a rediscovery of the city in style, the Four Seasons at Tower Bridge — sitting in one of the capital’s most iconic neighbourhoods — remains a world apart.
