Private Dining Rooms

Overview

Located in the thicket of London's Soho, Dean Street Townhouse is a thirty nine bedroom hotel and all-day English dining room, rich in both its historic past and Georgian architecture.

Bedrooms are available in four size categories; tiny, small, medium and bigger, and all feature Sony flat screen TVs, Sky Plus systems, rainforest showers and king or super-king sized beds.

The Dining Room can seat one hundred and twenty across the tables, lounge and counter, and is open for public bookings as well as for hotel guests.

Seating up to twelve people, the Private Dining Room is available for meeting and eating. Equipped with a Sony flat screen TV hidden behind the wall panelling, the double doors can be closed for complete privacy, or left ajar to carry through the atmosphere of the restaurant.

Insider View

The blend of ‘Modern Soho Art’ with ‘Georgian Manor House’ gives this venue the essence of a private club; it’s a privilege to experience something quite like this.

Even more private than this restaurant, however, is its private dining room. Stepping through the discrete door at the back of the restaurant, you find yourself in a wooden panelled room, with a stunning wooden floor, a long oval table and atmospheric wall lamps.

You have found yourself in a secret land where proper British food is an art-form, where your personal waiter ensures you receive perfect service and televisions and music systems hide behind the panelled walls just in case you desire audio entertainment. Don’t tell anyone about this place – everybody will want to go.

Stephen Tonkin

How long have you been at the restaurant?

Since it opened in 2009.

Which was the first restaurant you worked in?

Manleys of Storrington with Karl Loderer.

What was the last London restaurant you went to, apart from your own?

Quo Vadis.

Which London restaurant is your favourite and why?

J Sheekey, I love the room, quality of food and excellent service.

What or who has been the biggest influence on the way you cook and why?

Tim Hughes, because of his leadership, his attention to detail, and his knowledge of ingredients.

Mark Hix, his simplistic approach and sourcing of British ingredients.

What is your personal signature dish?

Twice Baked Smoked Haddock Soufflé and Mince and Potatoes; the two most popular dishes on my menu.

Which other chef(s) do you most admire?

Fergus Henderson, Marcus Waring and Anthony Demetre.

What’s the best part of your job?

Winning the BMW Best New Restaurant Award 2010, working on the pass on a busy service with the whole team pushing to get the food out.

And the worst?

Long hours, not seeing enough of my children.

What would your last meal be?

Roast Pork Belly, Roast Potatoes and a good Apple Sauce.

Do you have a chef’s shortcut that you can share with us?

I don’t really do shortcuts in the kitchen; we rely on good organisation, quality of ingredients and consistency.