one_great_george_street_cuisineGreat by name, One Great George Street also offers great value eats in Central London to suit almost every occasion, pocket and palate. Are you a Westminster-based worker? MICE organiser? Wedding Planner?  For all things culinary; I believe our venue truly lives up to its name. There’s one essential aspect of our catering operation that I’ve barely blogged about. It’s something of a Westminster secret.  How easy have you found it to find a great value, quality lunch in Westminster which uses sustainable, fair trade and seasonal produce?  Challenging at best. Enter our Brasserie One restaurant.

Ideal for a business lunch or simply a lunch-break treat to yourself, our in-house Brasserie One restaurant comes highly recommended. Offering a fortnightly-changing menu, it provides the flexibility and choice that we believe makes it the perfect lunchtime destination in this Central London area.  From a quick soup to a leisurely three course meal with expertly-sourced wine including bio-dynamic options, and everything in between; this hidden lunchtime haven is ideal.

When writing the Brasserie One menus we incorporate an unfettered blend of traditional European and world cuisine that always have a degree of seasonality running through them. For example, popular palate pleasers include:

  • The ‘Omelette Arnold Bennett’ – a comforting smoked-haddock dish with a history almost as rich as One Great George Street’s history!
  • Classic Caesar Salad
  • Maple & Miso-glazed Organic Salmon, Jasmine Rice & Yuzu Dressing
  • Stuffed Aubergines with Lamb & Pine Nuts, Pomegranate & Coriander
Be sure to follow this blog (by RSS feed or by entering your email in top right-hand corner) to receive my forthcoming recipe of the month – next up my favourite Easter treat!
I honestly believe that it is our status as an independent venue with in-house catering that allows us to provide our guests with the flexibility they require. Our Banqueting Menus are written with the same freedom as those of Brasserie One, and we are also on-hand to discuss more ‘off piste’ requirements.

To find out what all the fuss is about:


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