Kensington and Chelsea (Parliament Politics Magazine) -Dreamtel Hotel Ltd has submitted a retrospective amendment application to Kensington & Chelsea Council, seeking permission for a basement Vietnamese restaurant.
Since the restaurant, Med Salleh Viet, is already reachable from the hotel and street level, the hotel is not requesting permission for any outside development.
Permission to serve meals to guests from the basement kitchen was granted in 1968 for the four-story hotel located at 32-36 Hogarth Road. Though it’s unclear how long, it seems to have been open to anyone to come in and eat for a while.
In a September 2024 Google Street View image, a sign and fin-shaped flags advertising the restaurant are visible on the top step of the stairs leading to the basement, along with a tin of Dulux paint that seems to match the color palette inside.
When council officers inspected the location in December, they discovered a number of unapproved construction projects, such as the combination of the three buildings and the erection of a basement-level rear addition.
Additionally, they found that flues and air-extraction equipment had been installed on the roof of the rear extension, new signage had been put up, and a new restaurant access route had been created.
According to the planning archives of the Kensington & Chelsea council, the buildings were amalgamated in 1968, and as the window for enforcement action had closed, the changes were now legal.
The “principle of the development” was deemed acceptable by officers, who are recommending that the council’s Planning Committee approve the alterations. For the other violations, they are also thinking about taking enforcement action.
However, Hamish Adourian, a ward councillor for Earl’s Court, stated that the restaurant constituted a change of use and that a simple easing of the conditions should not be used to grant permission.
He said:
“In any event, I would argue that such a change of use should be turned down, regardless of the mechanism used, as that stretch of Hogarth Road (as opposed to the section from Earl’s Court Road to the intersection with Hogarth Place) is a mix of hotels and residential units only—there are no shops or restaurants. This would not be an appropriate location for a restaurant.”
Another objector claimed allowing another restaurant on Hogarth Road “contributes to additional flow of people, more scooter-using delivery services driving at high speeds and most likely even more anti-social behaviour”.
They added that there isn’t much parking in the vicinity and that more outside visitors to the restaurant might make it harder for locals to get parking.
Given its modest size, the restaurant is unlikely to become a “destination restaurant” and result in a major increase in car travel from other areas of the borough or beyond, according to the council’s transport experts. According to them, diners are likely to arrive at the restaurant on foot.
According to the planning team, the restaurant is still auxiliary and does not need a change of use application because it maintains its current access through the main hotel door.
In 1968, planning approval was given to turn the single-room rentals at 32–34 into a hotel and build a restaurant in the basement at 34 Hogarth that would only serve breakfast to hotel visitors.
The clause prohibited anyone other than the building’s occupants from using the space as a club, restaurant, or bar.
On Tuesday, August 12, Kensington and Chelsea Council will hold a planning meeting to discuss the application.
What are the potential effects of the restaurant’s operation on hotel guests and the local area?
For hotel guests, having an on-site restaurant offers convenience, allowing them to dine without leaving the premises, which is especially valuable after travel or for business visitors on tight schedules. A quality dining experience can elevate satisfaction and enhance the hotel’s reputation.
Serving the wider local community as well as guests can bring increased footfall and revenue to the hotel’s food and beverage services.
This diversification helps buffer seasonal fluctuations and supports overall profitability by attracting outside customers who might not otherwise visit the hotel.