Private Dining Rooms

Overview

Just minutes away from Victoria and Sloane Square, The Ebury’s stunning décor and Modern European menu make it an ideal setting for a bespoke private party from a wedding ceremony or celebration to birthday drinks and canapés.

The Ebury has been taken over by the team that originally developed it. James Holah is back in the kitchen with an entirely new menu, they've a fantastic 130 bin new wine list and a new bar team and cocktail list.

With a delicious brasserie style menu and fully trained staff, we can make your special day unforgettable.

The restaurant and bar can be split for all types of events whether a small business lunch or full-blown cocktail party.

Our ground floor restaurant and bar seats 100 and the first floor room can seat 50. We can host standing events of up to 300 guests across the venue.

Plasma screens and wifi are available on both floors. Disabled access on ground floor only.

,-0.151298

James Holah

How long have you been at the restaurant?

We took over on June 14th 2011.

Which was the first restaurant you worked in?

Marco Pierre White's Quo Vadis.

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

Bread St Kitchen.

Which London restaurant is your favourite and why?

La Petite Maison, or Nopi do fantastic food.

The Square/Ledbury is my favourite for fine dining.

Barrafina is a place I return to again and again.

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

Phil Howard and Rob Weston at the Square really taught me what it was all about, great produce, gutsy flavour, excellence of execution.

John Williams at the Ritz has been a massive influence in recent time. He has a superb palate and disciplined standards.

What is your personal signature dish?

I think it’s a little early in my career to say, but I like my lamb cutlets with chorizo and white anchovies a lot.

Which other chef(s) do you most admire?

Aside from the aforementioned,

Brett Graham at The Ledbury stands out, due to his work ethic and natural ability. He was the example we all tried to follow when we worked together at The Square.

Andy McLeish for his consistent work at Chapter 1, quietly getting on with running his business in the outskirts of London and achieving fantastic results.

What’s the best part of your job?

Teaching young chefs the skills they need for who they want to be in life. Trying to change their lives for the better ; the way all my previous teachers have changed mine. That and being creative.

And the worst?

Having to deal with petty annoyances like staff who don't start work when they said they would, things like that.

What would your last meal be?

Scallop Carpaccio, Rack of Lamb, Passion Fruit Souffle.

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

Be Organised!

There aren't any real shortcuts, but if you use your head in advance you will not have to use your feet in the moment.