Private Dining Rooms

Overview

Walk through the atmospheric vaulted wine corridor displaying Roux at The Landau’s selection of rare and unusual wines from around the world. Then enter the elegant and gilded interior of the restaurant; its dramatic décor is the creation of acclaimed designer David Collins.

Franco Becci and his team assure an enchanting experience. French cuisine that blends the finest seasonal ingredients and some British classics for breakfast, lunch and dinner.

For seamless service, anticipating every requirement with flexibility and flair, Roux at The Landau is a unique venue for your private event. From intimate gatherings in Postillion, to extravagant banquets in The Landau guests will enjoy a magical occasion that will be talked about for a long time to come.

Roux at The Landau capacity:

4 guests within circular snugs recessed off the main room
16 guests within the private dining room Postillion
90 guests with private hire of The Landau.

The restaurant can be hired with a capacity of up to 150 people for a reception or 90 of a seated dinner.

Insider View

Roux at The Landau is a lavish restaurant set within the notoriously impressive Langham hotel. As it has its own private entrance and indeed its own private set of dining rooms we have profiled the Landau and the Langham separately. But what both share is the epic sense of history and grandeur that permeates every corner of the hotel.

The Landau takes its name from the carriage in which HRH the Prince of Wales arrived to open the Langham in 1865. However, despite the building’s British heritage this private dining room shows a distinctly Oriental influence. Indeed, the entire wing has moved with the times and has recently been renovated by the David Collins studio of architects and designers. The mix of cultural styles, blends of modern and traditional and the palate of pastel shades works wonderfully in the grand Postillion room.

Postillion is situated on the corner of the hotel which itself is in the prime location of the West End of London so you’ll be able to enjoy the view of All Souls’ Church just outside your window. The private dining room is as beautiful and elaborate as you might expect for a hotel of such lavishness. Ceilings stretch on far above you where beaded plasterwork detailing can be seen. The walls are muted in cream but the splash of lilac from the seating adds a fresh twist. The biggest impact of all can be felt by the gargantuan light fitting hanging from the ceiling. The Chinese lantern style chandelier is made of brass and makes a stunning bespoke centerpiece.

The private dining room can sit up to 18 for dinner or up to 35 standing. If it’s something more intimate you’re after, why not consider the 2 booths within the Landau restaurant itself. Just to the sides of the dining space, you can choose to share in the fun or shut the doors to enclose yourself in; perfect for a romantic date or tête-à-tête with celebrity clientele.

Roux at The Landau has a wonderful European menu which owes its quality to classic British ingredients. Meanwhile, the private dining rooms host a fusion of decorative elements within a hotel that is no less than a national treasure. Indeed, the Landau played host to the BBC’s 2009 MasterChef finale and I for one can’t think of a better place to have done it justice.

Chris King

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

Brawn on Columbia Road.

Which London restaurant is your favourite and why?

Chez Bruce – always a great relaxed atmosphere, and I can never choose what to have on the menu. Except for dessert – I always have the crème brulee, it’s the best there is.

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

My family travelled a lot in Latin countries when I was growing up and there is a noticeable Spanish accent to my cooking.

What is your personal signature dish?

Salt-cod brandade with crisp Cornish squid, parsley and Espelette pepper

Which other chef(s) do you most admire?

Thomas Keller

What’s the best part of your job?

Everyday is different

And the worst?

Same as all chefs - the hours

What would your last meal be?

A big bowl of pasta. Although saying that it’s not what I would want to eat but the company that would count.