Private Dining Rooms

Overview

Set at the junction of Upper Woburn Place and a delightful Dickensian walkway, Number Twelve takes advantage of the best produce the market has to offer.

The impressive menu covers a whole range of locally sourced ingredients from seafood, fowl, vegetarian and meat, from which Chef Charles Holtz creates contemporary British dishes with an Italian influence.

The worldly wine list has over 15 bottles of wine available by glass or by carafe.

The restaurant provides a relaxed atmosphere where it is easy to engage in deep conversation without worrying about being overheard. Neutral décor with pillar-box red accents gives a modern, clean feeling to the dining area.

Charles Holtz

How long have you been at the restaurant?

2 months.

Which was the first restaurant you worked in?

The RAC Club. 

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

The Fish and Grill in Croydon, Head Chef John Malcome.

Which London restaurant is your favourite and why?

Locanda Locatelli - great food with a good choice of produce, a welcoming atmosphere from decor to attentive service staff. 

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

Working for chefs Berne Engleheart, Paul O'Brien and also Paul shields has given me my respect for food and is an example of the way I cook today.

What is your personal signature dish?

Rack of lamb, potato dauphinoise, filo parcel baby ratatouille of vegetables with mint thyme jus.

Which other chef(s) do you most admire?

Giorigo Locatelli and Gordon Ramsay. 

What’s the best part of your job?

The rush you get from a busy evening service. 

And the worst?

Long hours and forever training staff. 

What would your last meal be?

After work, a classic spaghetti bolognaise, rocket and parmesan warm crusty bread.

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

Paste garlic with a knife on the chopping board with a sprinkle of salt.