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7th August 2010 — Private Dining Rooms launches brand new design. Let us know what you think!
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1-5, West Street
Covent Garden
London
WC2H 9NQ
Phone: 020 7307 5783
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The Ivy
London
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Covent Garden
Set in the heart of Covent Garden in easy reach of Soho, Piccadilly, Fitzrovia, St James’s and the West End, The Private Room at The Ivy is situated on the first floor of The Ivy Restaurant directly below The Club at The Ivy.
The dining room is still a favourite amongst theatre, literary, film and media crowds. The room has the same distinctive stained glass windows and wood panels as the restaurant and club and is perfect for press breakfasts, awards ceremonies, press launches, receptions, lunches and dinners.
Recently renovated and adorned with a new, specially-commissioned art collection, the reception area, with its wood-panelled bar and baby grand piano, accommodates up to 60 guests for drinks and canapés.
The main dining area can seat up to 32 people on one table or 60 on individual tables of 10 for breakfast, lunch and dinner. The room can also hold up to 120 guests for a canapé reception.
Capacity: 60 seated (25 minimum) / 120 cocktail reception (80 minimum).
Minimum spend: £1,800 - £4,500
Service charge: + 15%
No room hire charge.
Three courses & coffee from £44, wine from £26.75 per bottle.
Gary Lee, Head Chef at The Ivy, has created four special set menus for group dining in The Private Room for just £35 per person for three courses. The menus include Ivy classics such as shepherd's pie, salmon fishcake and Scandinavian iced berries and have been designed especially to suit relaxed lunches and dinners with family and friends.
These are available for lunch on Saturdays and lunch and dinner on Sundays until 12 September 2010.
There is no room hire at The Private Room which can seat from 30 up to 60.
For more information and the full menus, go to: http://www.the-ivy.co.uk/private-dining-room/35-summer-weekend-menus/
1-5, West Street
Covent Garden
London
WC2H 9NQ
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Need we say more? No, but we will because, well, it thoroughly deserves it.
Walking into the private dining room here, you might think that you’ve found yourself on another floor of the main restaurant. You haven’t, the private dining room really is that large.
This room accommodates for those with the belief that dinner isn’t dinner without dancing, or without a live band, or without a bar or without all of the above.
The staff at the The Ivy are 100% customer focused, simply wanting you to have a wonderful time in their venue and, in this private dining room, anything else would be impossible.
It’s not just big, it’s absolutely beautiful. Wooden panelled walls, stained glass windows, a grand piano and radiant artwork…. did I mention that this place is perfect?
Gary Lee (45) has been Head Chef at The Ivy Restaurant for three years. His Caprice Holdings’ career includes positions as Sous Chef at Le Caprice and Head Chef at Bam-Bou before taking up his role as Head Chef at The Ivy where he also oversees the Private Dining Room. His tenure here has also seen the opening of The Club at the Ivy in September 2008.
His career started at The Dorchester under legendary Anton Mosimann, and having worked under several different chefs before becoming Head Chef himself, Gary has garnered a great deal of knowledge, experience and insight into different cultures and cuisines. He loves Asian cuisine for its honesty, history and methodology, and modern British for its evolution and creativity. All this experience and understanding fit neatly with one of Gary’s life philosophies: “there is no substitute for knowledge”. He ensures that everyone who works under him gets constant tutelage, encouragement and training.
Gary’s big passion outside work, apart from his three daughters, is boxing. He trains up to four times a week and is a great fan of the discipline, concentration and tactical control that the sport requires; he certainly puts these qualities to good use in the kitchen.
Gary’s secret ingredient
Water - London stock. Water is the fruit of life. Without water, where would we be? Apart from the usual reasons for using water – drinking, washing, living – Gary uses water in every aspect of cooking. He boils it, steams with it, flavours it, breaks down sauces with it and makes sauces with it. For him water is the unsung hero of the kitchen.
