Claridge's Bar is just over a year old, designed by David Collins, the brief was to slip quietly into the next Millennium while keeping a firm hold on this one. Introducing a bar into a hotel as steeped in tradition as Claridge's was quite a brave move, but as food and beverage manager Robert Kenworthy enthusiastically outlines, one that has paid off well. It has been a huge success and no small part of that is due to our decision early on to feature cigars." In the corner, some 10 feet high, stands a specially commissioned humidor replete with Cohibas, Montecristos and a few select gems from other ranges. "We try as much as we can to have all the range all the time," shrugs bar manager Paulo Loureiro, "but like everyone else we are at the mercy of the Cubans."

The Cubans, it seems, shine benevolently on Claridges, the humidor being well stocked with the likes of Hoyo de Monterey Epicure No. 2s, Partagas Series D No. 4s as well as Cohiba Robustos. "We are clean out of Monte twos," laments Paulo Loureiro, "but I have some other gems." The gems come in the form of Cohiba Lanceros, Siglo IVs and Esplendidos, Bolivar Royal Coronas and Romeo y Julieta Churchills.

Bond Street is but a few steps away. If you are tempted by company, slip in on a Saturday, in between trips to some of London's best shops, one of the bar's busiest times. Bar snacks are on offer, from caviar and lobster to daikon spring rolls and cashew nut cream and crispy duck pancake rolls, chilli and spring onion. Customers vary hugely, the hotel is unusual in having a 50/50 corporate and private split and the bar is also used a lot by local business people. "We tend to be busy at lunch time and in the early evening and have become known as somewhere to go for a well poured cocktail," says Paulo Loureiro, "as well as cigar kept in perfect condition."

A better secret hideaway you couldn't hope to find.