Private Dining Rooms

Overview

Mews of Mayfair is located down the cobbled court yard of Lancashire Court, just off New Bond Street.

The venue is designed over four floors with the main Private Dining space located at the top of the building. Moving down the staircase you come to the first floor restaurant and below is the Cocktail Bar, whilst in the basement we have our vibrant Lounge bar.

All areas excluding the Cocktail bar are available to be hired on an exclusive basis.

Chef’s Private Dining Room
This impressive room can accommodate a maximum of 28 guests for a seated dinner, and is also a perfect space for drinks receptions up to 45.

Mews Restaurant
The light and airy white restaurant works beautifully for wedding receptions, which can seat up to 65 guests or comfortably accommodate 85 for a standing reception.

Lounge Bar
The contrasting golden Lounge bar can be hired exclusive for either a day or evening event and can accommodate up to 150 guests.

Mews Art Gallery
Located next door to Mews, the Art Gallery with French doors that open out onto the courtyard is the perfect space for Receptions, Press Events or to showcase Art work. The Gallery can accommodate up to 45 guests and is the perfect during the summer months.

La Cave
The newest edition to the Mews portfolio and adjacent to the Art Gallery is La Cave, both a wine boutique and a Private Dining Room. La Cave can seat up to 16 guests for Lunch and dinner, with a personal Sommelier at hand to guide you through the finest wines at retail prices.

Insider View

First things first with this venue, it's tucked away so well that you’ll probably walk past the courtyard’s entrance. Secondly though, that’s exactly what makes the Mews of Mayfair so absolutely magical. To be in the West End of London and to stumble across this secret gem, you’d be forgiven for just a bit of childish glee.

Stepping into the courtyard of Lancashire court is like stepping into an Italian piazza. Let the enchantment of this unique and pretty space amaze you as you remind yourself you’re in the centre of urban London. Stroll through and you’ll reach an alleyway sprinkled with outdoor tables and herein lies the sprawling Mews of Mayfair.

This restaurant and its private dining rooms is far from conventional. It brings a Mediterranean flavour to its hospitality which is just perfect for these warmer months. Guests float along the lane between outdoor seating zones, the art gallery, the ‘La Cave’ private dining space and the mews building itself which welcomes people via its open bar. This establishes a lovely ambiance and if ever you’d want to smile at the table next to you, this would be the place.

That does not mean of course that the Mews of Mayfair doesn’t do private. In fact, there are several options to choose from. The art gallery is ideal for launches and receptions, allowing for up to 40 for drinks and canapés with optional outdoor tables and doors to be open or shut. The basement lounge is ideal for a party; with a private DJ and plenty of space and squidgy seating to allow guests to sip, mingle and nibble. The newly opened La Cave private dining room is gentleman’s club perfected with dark wood, brown leather and best of all, a superb wine list. Here, 16 guests can sit and dine, surrounded by exquisite bottles and with a separate couch area for pre-dinner drinks.

Last but not least, on the fourth floor is the chef’s private dining room, a large light room set in the eaves of the building. The wallpaper is just simply splendid; a bold choice of pastel shaded, antique maps that works perfectly. With natural light flooding in, capacity for up to 28 seating and a window into the kitchen to see the gifted chefs hard at work, this lovely space cries out to host memorable celebrations.

The Mews of Mayfair in London’s West End is an ingenious manipulation of dining spaces that will transport you far, far from the Big Smoke. Like all the best imaginary worlds of your childhood, it is fun, mystical and memorable.

Vincent Gasnier

How long have you been at the restaurant?

I have worked at Mews since the opening.

What attracted you to become a sommelier?

The wine, the passion, the people, the service, the art, the technology and wine making.

Where did you do your training?

I trained in a sommelier school in the Loire Valley at  Saumur and then worked for 3 years in Paris as a commis in a 2-star restaurant on Champs Elysees with one of the best sommeliers in France.

I travelled a lot through the French vineyards, 'making' wines for 5 years at harvest time. Training is a constant exercise and winning competition is the best challenge and way to grow!

What would you say were the essential skills required to be a sommelier?

Commitment, awareness, attentiveness, honesty, loyalty, being genuine ...and thirsty.

What wines complement your personal favourite three course meal and why?

For me, it will be very seasonal, regional, and personal; depending on the mood I am in.

I like all wines which offer quality, value, and an interesting story.

I love Italian wines although I suspect that my last ever bottle will have to be a good Bordeaux!

I am not a great Champagne lover, so I would start with a delicate and aromatic white; Viognier or Albarinho, followed by either a Grand Cru Burgundy or Bordeaux with bottle age, finishing with a Vino Santo.

What are your thoughts on the "Red wine with red meat, white wine with white meat and fish" age-old debate?

This is very interesting subject as, again, it is very personal.

The truth is that serving fish with a big red makes the tannins taste metallic. Therefore, light reds do work very well with meaty fish. I tends to serve them at cellar temperature, slightly cooler, to reinforce the primary fruit flavours in the wines and make the wine more 'crunchy'.

Same for whites; red meat and white wines don’t really work although it does depend on how the meat has been cooked. Generally speaking, white meat, poultry and pork do work well with heavier whites such as Chardonnay and Semillon, with the wine served not too cold.

How does the choice of the right wines complement the different food courses served?

Again, here is why a Sommelier will always find out what the client likes and then make recommendations to complement his food.

What's the best part of your job?

The pride to make someone happy, to open people's eyes, the friendship it can create, the fun and the achievements, satisfaction, the variety of the job, from travelling to working in cellars, to journalist to author - the fact that it is a endless road!

And the worst?

Don’t have one..

What is the unusual wine that you have ever tasted and why?

A white Tempranillo a few weeks ago - I am still not sure but it was unusual, interesting and expensive and I'm not sure that it works. It wasn’t a Tempranillo red grape, made into a white wine but a clone of Temprnaillo Bianco... h-m-m!

What is the most money that you've ever seen spent on a single bottle?

Well, I have spent £500 on a bottle but that was as an investment. For enjoyment I spent £250on a bottle when I got engaged.

How many wines do you have?

1,200 bottles.

How often do you find that customers complain about wine being corked and in your opinion - how often do you think that they are right?

It is rare for clients to complain that the wine is corked.

In fact - and this is why I cant stress enough that sommeliers should taste wines before serving (especially by the glass at parties) - clients who complain the wine is corked are often correct and it is my role to educate staff and managers to never challenge the customer, (except if it is NOT corked and cost a lot of money) as we should work with our suppliers to get the wine refunded.