Private Dining Rooms

Overview

The Commander in Notting Hill, London is a relaxed and friendly restaurant and Oyster bar with 3 beautiful private rooms on the 1st floor.  Located just off Westbourne Grove the private rooms at the Commander make the ideal setting for private dining, business meetings, canapé receptions, screenings and much more:

Hereford Room
The naturally lit boardroom offers all of the exclusivity and warmth of a private club. The room has a capacity of 20 for a private lunch or dinner and benefits from its own private balcony.  Equipped with a plasma screen, internet, DVD, Dolby 5.1 and is MP3 enabled, the Hereford room also makes it ideal for board meetings or presentation. 

The Gallery
The grand ambiance of the Gallery's open space, makes it a versatile venue to host events such as wedding receptions, private dinners for up to 60, product launches, corporate events, rehearsal space, cinematic presentations, sit down-lecture events, rehearsal space, or stand up cocktail reception. With a stand up capacity of 100 people, the Gallery has extensive services that include: High Definition Projector, Dolby 7.1, MP3 enabled, Internet, DVD.

The Library
Adjoining The Gallery is the Library, which will serve as an ideal private dining room for up to 10 people, or a discreet and cosy meeting room. The private room includes services such as: plasma screens,  Internet, DVD and is MP3 enabled.

The Vignette
This private dining venue provides intimate seating and a choice of over 100 varieties of wine.

Robert Staegemann

How long have you been at the restaurant?

Prior to its relaunch, approximately two and bit years now.

Which was the first restaurant you worked in?

Launceston Place, Kensington, London.

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

Benares, Berkley Square

Which London restaurant is your favourite and why?

A Toca, Portuguese neighbourhood restaurant in Stockwell.  Down to earth, no pretences, flavoursome, wholesome, well priced food - lost count on how many times I have been there.

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

I cannot say there is one single chef who has been the biggest influence, instead I like to create dishes using ideas from books, travels abroad, chefs I work with, restaurants I have been to, old family classics etc etc.  My food style is eclectic and therefore uses various influences and styles.

What is your personal signature dish?

Grilled Springbok Medallions with Sweet Potato Pomme Anna, Orange and Juniper Berry Hollandaise.

Which other chef(s) do you most admire?

The ones I work with who commit to the same goal as I do.

What’s the best part of your job?

Getting to taste and work with the most wonderful ingredients.

And the worst?

Long shifts away from family.

What would your last meal be?

Any meal with my family.

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

You need to pay for information like that!