No. 124, Brighton by GuestHouse

Right on Brighton’s sea front, No. 124 by GuestHouse, Brighton, is a boutique hotel with a new Pearly Cow restaurant, Bar, Terrace, Lounges and Courtyard with a Field Trip Spa coming in February. 

As with all GuestHouse properties, signature playful quirks include The Pantry – a help-yourself space of sweets and snacks available to all hotel residents 247, a vinyl record library curated in partnership with a local record shop and in-room Crosley record players, miniature beach huts in most rooms that house tea & coffee plus for train travellers a complimentary luggage collection service from Brighton station.

Characterised by sweeping sea views looking out across the sea the hotel straddles four Victorian and Georgian townhouses which have been lovingly restored by the GuestHouse design team with a riot of colours that embrace the city’s personality and vibrant history, including sublime artwork from local talent.

The hotel’s location ticks all the boxes, where swimmers can dive straight into the water, shoppers can hit the lanes and kitsch-Britain lovers can be on the pier and in the arcades in no time. 

The 32 rooms & suites have indulgent bathrooms with antiqued-brass and fluted glass – and all the bits you need to survive in style. The smallest rooms are not that small. And the bigger rooms tend to have sublime sea-views, with some of them boasting balconies. The biggest of all, the Hideout Suite, enjoys its own entrance, lounge, hot tub and secret passage into the hotel.  All feature a Savoy luxury hotel topper and 200-thread-count cotton linen / Coffee machine with compostable pods, kettle and teas / Still and sparkling water plus fresh milk / Wildsmith Bathroom Amenities / Great hairdryer / Steamer / Recycled slippers and Frette gowns / Turntable and records / Bluetooth Roberts Radio / TV with Freeview and of course the right to raid their Pantry!

Q&A

3 things to try when you’re there

Oysters, Merlot vinegar, shallot & lemon

The Pearly Cow: 45-day aged fillet of beef tartare, Exmoor caviar, oyster cream, charred sourdough
36oz salt-aged Côte de Boeuf to share

with peppercorn, chimichurri and Béarnaise sauce, glazed onion, bone marrow butter and our beef fat chips (IYKYK)

Mirabelle hot soufflé, mirabelle ripple ice cream