Listed In
Rooms Available
- The Private Dining Room 26 Guests Seated 50 Guests Standing
Overview
The Royal Exchange private room offers something exceptional and unique to the financial district.
Positioned on the mezzanine level of this landmark building, the private room overlooks the bustling Grand Café and comes complete with an adjoining reception space and views of the19th century ambulatory paintings that encompass the mezzanine level.
Both rooms have been finished in rich timber and French marble creating a sense of opulence and sophisticated glamour. The use of contemporary design amid such an antique structure works perfectly, complimenting the cuisine to create a superb fine dining experience.
The private room can accommodate up to 26 guests for a seated breakfast, lunch or dinner and up to 50 guests for a cocktail reception. For smaller events the rooms can also be separated.
Robin Gill
How long have you been at the restaurant?
2.5 years.
Which was the first restaurant you worked in?
La Stampa in Dublin. The Oak Room Marco Pierre White was the first in London.
What was the last London restaurant you went to, apart from your own?
POLPO in Soho.
Which London restaurant is your favourite and why?
Barafina, great simple Spanish food of the highest quality cooked directly in front of you with fantastic interaction with the friendly staff and an affordable but interesting wine list in the heart and buzz of Soho.
What or who has been the biggest influence on the way you cook and why?
Working with Raymond Blanc and experiencing his driven and crazed passion for food and the whole restaurant experience, from growing many of the ingredients himself and for never being content with the success he has achieved. He constantly tries to improve his offering.
What is your personal signature dish?
Seared Scottish scallops, slow cooked suckling pig belly, cauliflower textures and soy dressing.
Which other chef(s) do you most admire?
Agnar Sverrison of texture London
Rene Redzepi of Noma in Copenhagen
Thomas Keller in America.
What’s the best part of your job?
Creating on a daily basis with a great team in a great buzzing environment and when we get passionate feedback from our guests.
And the worst?
Being confined in a kitchen that is eye wateringly hot and frustratingly small.
What would your last meal be?
It would have to be in one of my favourite places, a small restaurant called Racamone that you can only get to by boat over looking the Siren islands on then Amalfi coast, with close friends and family sharing a massive antipasti with a great variety of shellfish and local vegetables followed by Linguini with clams and then finished with a simple lemon tart made with local lemons which I believe to be the best in the world.
Do you have a chef’s shortcut that you can share with us?
When roasting beetroot, to remove the skin and keep its natural shape use clean gloves and a clean kitchen cloth and rub the skin while it is still hot and it will just peel away, saving a lot of time rather than letting them cool first before removing the skin.
