Private Dining Rooms

Overview

Pierre Gagnaire & Mourad Mazouz’s Michelin starred venue in Mayfair offers two private dining rooms available for hire.

Since opening in 2002 Sketch has remained at the forefront of the London restaurant scene, continuing to display Pierre Gagnaire’s culinary wizardry throughout all the menus that offer an exciting twist on Modern European cuisine. With ever changing art pieces and interior décor, all senses continue to be stimulated at sketch with the strong collaboration of Food, Drink, Art and Music.

The Library is a semi-private dining room, within the Michelin Starred Lecture Room restaurant, that offers group dining for 12 -24 guests; there is also use of a private lounge. The space boasts an opulent interior décor that cleverly combines the latest art pieces with the space and luxury of a traditional dining room. (Please see images 1,2,3)

The Glade is a private room on the ground floor of sketch which can seat 15-50, or hold reception style events for 30-80.  The décor is designed to give the impression that guests are dining in a forest glade. The branch chandelier, Swarovski crystals and sunset shaded walls all contribute to this imagery. (Please see images 4,5).

We do have additional spaces if required and can accommodate seated events up to 150pax at sketch. We also have a dedicated team of Event Managers, Chefs and Sommeliers ready to assist you!

Insider View

Words may fail you in this venue but let your senses do the talking.

You’ll be greeted by a faceless dog statue on the wall as you enter and you best overcome your surprise as this is an omen of things to come. In this centre in Mayfair, you’ll be in awe at the jaw-dropping menagerie of spectacular features. On arrival, uber-hip electro music and the delicious smells of scented candles cocoon you as you take a pause to adjust to the lights, sights and ambiance of the parlour.

And therein the wonderland begins. Several spaces are available for private dining; all radically different and all with a unique and impressive identity. The Glade room for example, is a whimsical, forest inspired scene. Branches form a remarkable chandelier, a sunset bejeweled with crystals seeps up the walls and artificial birds watch you dine from cages. It is a truly mesmerising space with masses of character. In contrast, the crisp white, Gallery private dining room is simple and elegant and lets the massive video screens dominate (personalised footage can be played to entertain attendants). It is ideal for large events such as weddings or celebrations with plenty of room to swing a cat.

Winding your way up the mosaic staircase, you reach the Michelin star awarded restaurant attached to which is the library room. This semi-private space soaks up the ambiance from the dining room itself but is enclosed enough for business functions and includes an adjacent drinks area. The décor nods to traditional styles but like all things in Sketch, art pieces and colours drive the room to the here and now.

One thing’s for certain; Sketch in Mayfair will get your guests talking for months, maybe even years, afterwards. The bathrooms alone will entertain but we’ll leave it up to you to find out why. This unique and exciting venue has to be seen to be believed.

Jean Denis Le Bras

How long have you been at the restaurant?

For three years.

Which was the first restaurant you worked in?

Hotel de l’Europe Morlaix, France.

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

Dinner by Heston Blumenthal at the Mandarin Oriental, London.

Which London restaurant is your favourite and why?

St John – I love this restaurant because they work with seasonal and wild English produce.

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

Pierre Gagnaire (Sketch’s 3 Michelin star Executive Masterchef) because he is not only an amazing chef but also a great person.

What is your personal signature dish?

I love sea food – the new lobster dish from the Lecture Room a al carte is one of my current favourites:

Blue Lobster

Lobster Tail / Avocado and Mangos / Almond and Green Tea Butter

Black Rice Ravioli / Bisque Sauce

Lobster Claw / Brown Shrimp Mayonnaise,

Which other chef(s) do you most admire?

Heston Blumenthal.

What’s the best part of your job?

The opportunity to be creative every day.

And the worst?

Nothing is negative if you are passionate.

What would your last meal be?

Pan fried abalone.

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

When using fresh new season potatoes, I do not peel them, I just simply use rock salt and water – this keeps all of the flavour of the potato and is much quicker!