Private Dining Rooms

Overview

The Longridge Restaurant’s private dining room is unreservedly special seating parties of 12 comfortably with his own lounge area for pre dinner drinks. 

The dining room table is semi circle so that all guests can share each other’s company easily.  It features a unique built in kitchen so that parties can have their
own chef cook before them at an additional price.

Décor is modern with black granite soft greys and blues and a magnificent chandelier overhangs the main dining table. The room features menus and photographs from Paul Heathcote's 21 year plus career.

There are set menus but equally the restaurant would like to tailor a menu suited for your special occasion and would highly recommend a gourmet menu running to around 7 courses at around £65 per head.

Cooking is modern British and many of Paul’s signature dishes can be tailored for your occasion. Maybe a starter of Heathcotes Black pudding with a 62C degree duck egg or Goosnargh duck with cider, roast halibut with caramelized onion puree and brown shrimps and to finish with hot soufflés or bread & butter pudding. 

Open lunch & dinner Wednesday to Sunday, prices start at £35 per head and house wine £18. Service of 10% is applied.

Paul Heathcote

How long have you been at the restaurant?

21 years.

Which was the first restaurant you worked in?

The first good was Sharrow Bay Hotel Ullswater.

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

The Ivy.

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

Le Manoir for thinking of how food should be constructed and by The Connaught for organization & discipline.

What is your personal signature dish?

Black pudding.

Which other chef's) do you most admire?

There aren’t many that I don’t admire at the top as it is very difficult to get there, possibly the Roux’s for their longevity.

What’s the best part of your job?

Having freedom to be creative.

And the worst?

Realising you can never stop training people.

What would your last meal be?

Braised oxtail and a bottle of Viga Sicilia Unico.

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

Quick fix cream sauce, boil ½ bottle of Vermouth, reduce by half, add 500ml double cream, reduce by half, add salt and lemon juice.