Built in 1871 as a house for a doctor, the now hotel features a weekly dining event, called the Pudding Club, that celebrates British desserts.

[4] The public areas of the interior are designed with green and brown shades and feature fireplaces and tile floors.

Seven of the rooms are dessert-themed suites, aligning with the hotel's weekly Pudding Club event.

Dinner entrees include steaks, pasta, and slow-cooked breast of lamb with minted spring greens and smoked chicken ballotine with a Parmesan salad.

The formation of the "club" served two goals: popularising the British pudding and as a snarky protest against nouvelle cuisine.

[2][5] The event is hosted by the Pudding Master, a staff member who creates the weekly menu.