Private Dining Rooms

Overview

Christopher’s Restaurant within bustling Covent Garden, is the perfect venue for hosting any event or party. Make your way down the discreet stairs to the lower ground floor of this listed historic building and you will find yourself in the elegant Private Dining Room. The room can accommodate up to 40 people seated or up to 80 people for a drinks/canapé reception. Totally self contained, fully air-conditioned and with subtle natural light the room boasts it’s own bar/reception area. 

Whether it is a Corporate Breakfast or Lunch, small get-together, sophisticated and intimate Dinner, product presentation or launch, Wedding Function, Birthday Party, Cocktail Reception or even a casual weekend Brunch, Sherry Warner our Events Manager will professionally guide you through all aspects of your event making sure every detail is catered for.

Private Dining menus include set menus that start from £35 per person, the very popular reduced à la carte menu, substantial Canapé Menu or even a bespoke tailored menu that Sherry and Head Chef Francis Agyepong can offer advice and expertise with.

The Private Dining Team have a wealth of experience and offer service that is highly professional yet unobtrusive which we are sure will help make your event a huge success.

Christopher’s has a fantastic central London location overlooking Waterloo Bridge with excellent travel links from Waterloo, Charing Cross and Covent Garden

Francis Agyepong

How long have you been at the restaurant?

Since 1993, it opened in 1991.

Which was the first restaurant you worked in?

Hendon Hall Hotel.

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

Magdalen, Tooley Street, London.

Which London restaurant is your favourite and why?

J Sheekey, Covent Garden. Because I spend my day working predominantly with fantastic meat and It’s always nice to eat in a great fish restaurant; where better than Sheekey’s?

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

My mother & Adrian Searing, my old Executive Chef who taught me to always taste, look and try new techniques but also respect the classics.

What is your personal signature dish?

A few really, all on the menu at the moment;

Slow-cooked Five Spice Belly of Pork with Sprouting Broccoli & a Soya & Ginger Dressing.

Steamed Wild Sea Bass served with a Soy & Mirin Broth, Pak Choi & Pickled Cucumber.

and - of course - a good 10oz Steak with proper Béarnaise Sauce.

Which other chef(s) do you most admire?

Pierre Koffman, Raymond Blanc, Marco Pierre White and, of course, The Roux Brothers.

What’s the best part of your job?

Inspiring new young chefs especially when they want to be better than you and have your job! And finishing a great service when all the staff both front & back of house are all firing on all cylinders.

And the worst?

When someone just doesn’t want to learn and just shouldn’t be in the job.

What would your last meal be?

Pheasant Ravioli with Truffle Broth to start followed by Lobster & Steak -  Surf & Turf with a Mixed Salad and finish with a Warm Chocolate Tart with Pistachio Ice Cream.

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

Beurre Blanc – add water or stock to butter, wine & shallots in a very hot pan… you always get a superior emulsification.