Private Dining Rooms

Overview

For an intimate occasion rich with effortless class and charm, The Stafford is an ideal choice for private dining in the heart of Central London.

Tucked behind Green Park in genteel St. James’s, The Stafford has the air of a country house yet is just a short walk away from many famous landmarks and shopping areas.

Whether it is a Birthday Party, Anniversary, Corporate Dinner or Awards Evening our dedicated team will ensure the purpose of your event is understood and that your event runs to perfection.

Experience our attentive service, inspirational seasonal British cuisine and a genuine welcome that puts guests at ease from the very start.

Four distinctive dining spaces are available on the ground floor – the Sutherland, Panel, Argyll and Pink rooms. Each room incorporates late Victorian marble fireplaces, with original cornices and panelling, seating up to 30 guests.

The Wine Cellars
For something as intimate as it is unusual, lunches and dinners for up to 44 people can be served in the atmospheric candle-light of the wine cellar – along with a mesmerizing array of carefully selected wines from around the World. Wine Tastings are popular carried out by our Master Sommelier.

Insider View

Since luxury hotel group Kempinski took over the Stafford in February last year the group has spent around £6 million upgrading the meeting rooms, bedrooms and communal areas of the hotel.

This much-loved stalwart of London hotels has been sympathetically refurbished to keep its grand hotel in a small package allure.

The four private dining rooms break down into two sets of interconnecting rooms, all of which can be hired individually or as a duo. The rooms all feel homely; like drawing rooms of a private house, rather than a hotel, and are ideal for small meetings but also intimate dinners or drinks then dinner.

The Pink Room is notable because it’s not actually pink – more greens and beiges –the name is a hangover from years past when it was once, unsurprisingly perhaps, pink. Luxurious full length curtains give the room a Regency feel, compounded by the newly retouched gold filigree on the cornicing. Perfect for receptions or as a break-out room, it links with the Argyle Room, which sports a similar style but has a bluer hue to it and can seat around 10 private dining guests on a round or 12 on an oval.

The Panel Room – a redwood panelled room is the anteroom for the Sutherland Room – a light (despite no natural daylight) room in soft aubergine and cream colours. Seating up to 30 – or 50 for a reception, the room connects with the main restaurant and has some striking artwork – namely a picture of five corgis who hang in the focal point of the room and create a very relaxed and slightly regal feel.

But the piece de resistance at the Stafford is the Wine Cellar. An incredible find and a must for any wine lovers wanting to hold a party. The largest wine cellar in London bar Buckingham Palace this is a warren of wine history.

Not only is it possible to hold wine tastings in one vault, it's also possible, once through the 500 bins of wine worth around £1 million, to have a dinner for up to 40. It’s not particularly glamorous, this is after all still a working wine cellar, but it’s fascinating, and, dating back to 1741, plush isn’t what this room about. It keeps a constant temperature all year, being 3 ½ metres underground and also features a space housing memorabilia from during the war when the wine cellars were used as an air raid shelter! A quirky, intriguing and genuinely unique experience.

Brendan Fyldes

How long have you been at the restaurant?

8 months.

Which was the first restaurant you worked in?

Northcote Manor.

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

The Chisel Rectory in Winchester.

Which restaurant is your favourite and why?

As above because I taught the head chef there how to cook and it gives me great satisfaction to see him doing so well.

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

My English Heritage has influenced all the food I now cook.

What is your personal signature dish?

I don't have just one because they change all the time and with the seasons.

Which other chef(s) do you most admire?

Nigel Howarth and Richard Corrigan.

What’s the best part of your job?

Finding new suppliers, creating new dishes, and educating the team.

And the worst?

Paperwork.

What would your last meal be?

Lancashire bomb with pumpkin seed oatcakes, a bottle of pinot noir and a group of friends.

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

When cooking at home have your vegetables ready, portioned and seasoned and re heat them in the microwave when you need them.