Private Dining
If you are entertaining friends, family or even a select group of clients, we can offer you a number of possibilities!
Both The Hampstead Room and The Conservatory at The Freemasons Arms can cater for a variety of events both small and large from informal dinner parties to banqueting style dinners for up to 60 guests or cocktail parties and drinks receptions for up to 120 guests.
We would be happy to discuss any ideas you have about your forthcoming event and talk you through our menus so that we find something that suits your ideas and your budget.
How to book for Private Dining
- Call us and ask to speak to one of our managers, our telephone number is on the bottom of this page.
- Basic information will be verbally given at this time and the date will be placed temporarily on hold for you.
- Although everything can be explained over the phone, we advise you to arrange a visit to us to discuss in more detail how we can accommodate your party for you and we will need to discuss your menu.
- If you come to the decision to make a booking with us, we will ask you for a deposit, by credit card which will then be taken off your bill.
- Since our menu is always based on the freshest products available, we recommend that your menu has been finalised in advance and request a pre-order at least 10 days in advance to allow for ordering.
- We’ll work with you to develop a checklist of all the other needs of your event.
- Dietary Requirements – please inform us of any food allergies or special dietary needs.
Below are a sample of the menus we have to offer:
Buffet Options - £18 per head minimum 20 people
- Hummus, aubergine dip and Tzatziki with Crudités & Bread
- Assorted Spring Rolls, Samosas and Dim Sums
- Charcuterie Platters
- Marinated Olives and Sunblushed Tomatoes
- Smoked Salmon with Crème Fraiche
- Margarita, Piccante and Rustica Pizzas
- Artisan Cheeseboard with Pickles and Chutneys
- Coastal Haddock Goujons with Coarse Tartare Sauce
- Broad Bean, Snow Pea, Green Bean,
- Ricotta & Lemon Salad
- Mixed leaf, Tomato, Cucumber Salad with Fregola
- Pasta Salad with Chicken, Olives & Pesto
Add £3 per head and receive
- Oriental Sticky Pork Ribs, Watermelon, Ginger Soy and Chilli
- Chermoula Morrocan Lamb Koftas with Chilli Jam Dip
- Peanut Marinated Chicken Satay Skewers
Set Menu Options - £20 per person
Starters
A selection of sharing platters for the table including Mezze, Charceuterie, Rustic Breads, and Salads (1 platter per 4 guests)
Mains
- Lemon & Thyme Spit Roasted Chicken with Herb roasted Potatoes
- Classic Burger, gherkin, mustard mayo, cheese, relish and frites
- Cannelloni al forno, spinach, butternut squash, ricotta and tomato sauce
- Salmon & caper fishcake, free range poached egg and wilted spinach with hollandaise
Dessert
- Sticky Toffee Pudding with toffee sauce and vanilla ice cream
- Warm Chocolate brownie with vanilla ice cream
- Cookies and ice cream
Set Menu - £30 per person
Starters
- Freshly Made Soup of the Day
- Red onion compote tart, gorgonzola, celery, walnut and braeburn apple
- Smoked Salmon, honey, mustard and dill dressing with asparagus
- Carpaccio of Bresaola, with white truffle vinaigrette, rocket and Parmesan shavings.
Mains
- Lemon & Thyme Spit Roasted Chicken
- Rib-Eye steak, watercress, confit tomato, grilled mushrooms
- Baked Cod with broad beans, pea, courgtte with citrus and fennel broth
- Wild mushroom and truffle risotto with saffron pangrattato
- Vegetables & Potato dishes for the table
Dessert
- Sticky toffee pudding with vanilla ice cream and toffee sauce
- Limóncello Posset with Langue De Chat biscuits
- Apple and blackcurrant crumble with vanilla custard
Set Menu - £50 per person
A selection of sharing platters on arrival with a glass of bubbly
Starters
- Freshly Made Soup of the Day
- Red onion compote tart, gorgonzola, celery, walnut and braeburn apple
- Smoked Salmon, honey, mustard and dill dressing with asparagus
- Carpaccio of Bresaola, with white truffle vinaigrette, rocket and Parmesan shavings.
Mains
- Spit Roast Chicken with apricot & spring onion stuffing
- Fillet steak garni, watercress, confit tomato, grilled mushrooms, horseradish and parsley butter
- Seabass, hot and sour broth and Bok choi
- Wild mushroom and truffle risotto with saffron pangrattato
- Linguini, tiger prawns, crab chorizo, chili, tomato
- Fresh lobster salad, asparagus, sauce hollandaise
- Sides of vegetables and accompaniments for the table
Dessert
- Sticky toffee pudding with vanilla ice cream and toffee sauce
- Limóncello Posset with Langue De Chat biscuits
- Apple and blackcurrant crumble with vanilla custard
Followed by a cheese course
- A Selection of Cheese and Biscuits with Fig Jam
