Private Dining Rooms

Overview

High Road House is a private members' club and hotel in Chiswick, West London, and is located 20 minutes from central London and 20 minutes from Heathrow. The hotel houses 14 bright, small bedrooms, with large beds and crisp white linen sheets.

Downstairs at the House is a versatile space that can be used as one large reception area for up to 130 guests, or split into three separate spaces by dividing walls. The Playpen can be sectioned off, and has a large comfy sofa and a full bar. 18 people can be seated for eating and drinking. The Playground can also be sectioned off, and can seat up to 30 people informally on low level tables.

Upstairs at the House, the Private Dining Room holds up to 14 people and is available throughout the day and evening for private hire. A light and airy space, ideal for meetings as well as dining. Full AV equipment is available if required.

Devon Boyce

How long have you been at the restaurant?

I have worked at High Road House for 4 months now.

Which was the first restaurant you worked in?

The first restaurant I worked at was 'Blues' in Cape Town, right on the beach front in Camps Bay. A great seafood restaurant that did about 500 covers a day. When it got hot behind the grill we would take turns to quickly run across the road and take a swim before the chef would notice we were missing.

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

The last restaurant I went to, was this great Thai place in Fulham, right by my house called Mudmee. Its small and authentic, I have never had a bad meal there!

Which London restaurant is your favorite and why?

Too many to mention.

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

My biggest influence would have my old head chef at the Cape Grace in Cape Town. I believe that habits you gain early as a chef, you keep with you forever. So learn from the right people!

Which other chef(s) do you most admire?

Most of the chefs that I admired in my time are people that I have worked with in the past. All over the years there have been plenty. Each one with their own ideas and values.. But I have learnt something from each and every one of them..

What’s the best part of your job?

The creativity, seeing your ideas being put on a plate.. And then, of course, the part of seeing the guests satisfied.

And the worst?

HR.

What would your last meal be?

My last meal would have to be a traditional South African "Braai" (huge T-Bones, Lamb Chops, Potato Salad and  Toasties), all washed down with a jug of beer.

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

I don’t know any shortcuts but I've seen a microwave and a deep-fat fryer being used for some dodgy things in the past!