Private Dining Rooms

Overview

Situated on Portobello Road in Notting Hill, The Electric is a unique venue that combines the Electric Cinema, Electric Brasserie, and private members' club Electric House upstairs.

The Club Room, located on the second floor can be hired for private dining or meetings, seating up to 14 people formally.

The Playroom is across the hall from the Study, and is available for private hire during the day on Mondays-Fridays, or from Sundays to Thursdays in the evenings.  Complete with it's own private bar, the Playroom can accommodate up to 20 people on one table for informal meetings, lunches or dinners, or up to 60 people standing for drinks. Full AV equipment is available in both rooms.

Paul Witherington

How long have you been at the restaurant?

I have been working at the Electric Brasserie since May 2007, I started as the chef de partie and have worked my way through the ranks and have been in the position of head chef of the brasserie since January 2010.

Which was the first restaurant you worked in?

I completed my apprenticeship in Melbourne Australia working in a pub called the Sandringham Hotel, it was a good starting point and they paid for my course which is always a bonus. My first real job as a qualified chef was at a small family restaurant called Saragossa in Melbourne.

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

The last restaurant I went to was for a work Christmas gig, it was Bam-Bou. The last restaurant that I choose to go to, was Arbatus, it's a Michelin stared modern European restaurant and I love it because the chef is a fan of using the whole beast offel and all.

Which London restaurant is your favourite and why?

Pied a Terre, as a chef it can be difficult to find a restaurant that you visit frequently due to the massive choice availability.  However, after I tried Pied a Terre, I could go back anytime. From the service to the fantastic food - everything was flawless.

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

Throughout my cooking career I would say that all the head chefs I have worked for, have influenced me equally, but in different ways. From the chefs that teach you the hard road and yell scream and shout, to the chef that has so much passion for food that it's impossible not to get caught up in the love of it. However the biggest influence for me was my mother, her passion for food and the time she took to teach me how to cook when I was a child is what gave me the knowledge, love and appreciation for being a chef

What is your personal signature dish?

If I had to choose one, it would be a dish that I have added on my current  menu at the Electric Brasserie. It is a Ballotine of Lamb Shoulder, wrapped with Pancetta, served on Parsnip Puree with Sweet Potato Crispy and Honey Jus. It is absolutely delicious. 

Which other chef(s) do you most admire?

I admire all chefs who take the time to treat the ingredients the way they deserve. Being a chef isn't just a profession, it's a lifestyle and that’s one thing I love about it.

What’s the best part of your job?

Teaching the members of my staff the simplicity of cooking.  Also getting positive feedback from the guests.

And the worst?

The long hours can be a bit tough.

What would your last meal be?

Mum's Spaghetti Bolognaise.

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

Use frozen Bird's Eye peas instead of fresh. The quality is better as they are snap frozen and there isn't even half the amount of work.