No. 1 Dining Room at Bleeding Heart
Dining Room in a Restaurant
·
Private space
11 reviews
–
7 Bleeding Heart Yard, London, EC1N 8SJ
–
Farringdon Station (0.1 mi)
About this space
Nestled below the Tavern Bar & Grill, No.1 Dining Room offers an elegant yet cozy atmosphere with a literary twist. This brighter basement room is home to the UK’s largest collection of first edition Charles Dickens books, adding a touch of historic charm and sophistication. The room features three alcoves, perfect for hosting round tables that provide a more private and personal dining experience. With seating for up to 50 guests, No.1 Dining Room is ideal for both formal gatherings and casual get-togethers, blending history with contemporary comfort.
Event offers and packages
Package per person
Minimum numbers: 20
Package includes:
- Private dining room hire
- Private dining menu
Package includes:
- Private dining room hire
- Private dining menu
Christmas Party Offers
£8500 min. spend
At Bleeding Heart, we invite you to experience a Christmas like no other. Our venue has been transformed into a whimsical winter wonderland, where the spirit of the season comes alive in every corner.
Christmas Party Package: Festive Dinner
£75
per person
STARTERS
1. Confit Loch Duart salmon
2. Ballotine of duck foie gras
3. Roasted celeriac & shallot soup
4. St Maure goats’ cheese & roasted red pepper croustillant
MAIN COURSE
1. Cornish Halibut filet
2. Truffled Bronze Norfolk Turkey l’Escoffier
3. Royal Parks venison loin
4. Slow roasted rump of Hardwick lamb
5. Aged Black Angus Scottish beef fillet
6. Baked pumpkin & wild mushroom Wellington
7. Choix de chef
DESSERTS
1. ‘Buche de chocolat de Noel’
2. Calvados crème fraiche
3. Armagnac crème brulee
4. Pineapple ‘Alaska’
5. Christmas pudding
6. Seasonal selection of cheeses
1. Confit Loch Duart salmon
2. Ballotine of duck foie gras
3. Roasted celeriac & shallot soup
4. St Maure goats’ cheese & roasted red pepper croustillant
MAIN COURSE
1. Cornish Halibut filet
2. Truffled Bronze Norfolk Turkey l’Escoffier
3. Royal Parks venison loin
4. Slow roasted rump of Hardwick lamb
5. Aged Black Angus Scottish beef fillet
6. Baked pumpkin & wild mushroom Wellington
7. Choix de chef
DESSERTS
1. ‘Buche de chocolat de Noel’
2. Calvados crème fraiche
3. Armagnac crème brulee
4. Pineapple ‘Alaska’
5. Christmas pudding
6. Seasonal selection of cheeses
Prices
Monday
12:30 –
23:30
from
£3500
min. spend
Per session
12:30 –
16:30
from
£3500
min. spend
Per session
18:00 –
23:30
from
£3500
min. spend
Note:
Alcohol licence until 0:00.
All prices include VAT.
We do not charge any room hire and the beverage is charged on consumption.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
Sample of private dining menu:
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Tuesday
12:30 –
23:30
from
£3500
min. spend
Per session
12:30 –
16:30
from
£3500
min. spend
Per session
18:00 –
23:30
from
£3500
min. spend
Note:
Alcohol licence until 0:00.
All prices include VAT.
We do not charge any room hire and the beverage is charged on consumption.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
Sample of private dining menu:
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Wednesday
12:30 –
23:30
from
£3500
min. spend
Per session
12:30 –
16:30
from
£3500
min. spend
Per session
18:00 –
23:30
from
£3500
min. spend
Note:
Alcohol licence until 0:00.
All prices include VAT.
We do not charge any room hire and the beverage is charged on consumption.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
Sample of private dining menu:
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Thursday
12:30 –
23:30
from
£3500
min. spend
Per session
12:30 –
16:30
from
£3500
min. spend
Per session
18:00 –
23:30
from
£3500
min. spend
Note:
Alcohol licence until 0:00.
All prices include VAT.
We do not charge any room hire and the beverage is charged on consumption.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
Sample of private dining menu:
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Friday
12:30 –
23:30
from
£3500
min. spend
Per session
12:30 –
16:30
from
£3500
min. spend
Per session
18:00 –
23:30
from
£3500
min. spend
Note:
Alcohol licence until 0:00.
All prices include VAT.
We do not charge any room hire and the beverage is charged on consumption.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
Sample of private dining menu:
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Saturday
12:30 –
23:30
from
£3500
min. spend
Per session
12:30 –
16:30
from
£3500
min. spend
Per session
18:00 –
23:30
from
£3500
min. spend
Note:
Alcohol licence until 0:00.
All prices include VAT.
We do not charge any room hire and the beverage is charged on consumption.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
Sample of private dining menu:
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Sunday
Closed
Note:
Alcohol licence until 0:00.
All prices include VAT.
We do not charge any room hire and the beverage is charged on consumption.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
A 15% service charge is applied to the final bill.
Deposit of £1000 as soon as you confirm the event in order to secure the room.
Sample of private dining menu:
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Confit of Scottish salmon, saffron aioli, aubergine crisps,
baby watercress and celeriac remoulade
Rabbit and ham hock terrine with apricots, sweet mustard dressing
and pea shoots
Pea and mint soup with herb croutons (V)
Fillet of hake with Provencal vegetables, polenta, black olive tapenade, lovage pesto
Roast corn-fed chicken, herbes de Provence, lemon and garlic, spring vegetable and
chives risotto
Gnocchi with baby spinach, roasted tomato and red pepper sauce,
lovage pesto (V)
Passion fruit cheesecake with raspberry coulis
Strawberry parfait with white chocolate
Selection of French Farmhouse cheese with grapes and celery
Café and Petits fours
Pricing updated by venue 6 months ago
Capacity
Standing
up to 70
Dining
up to 50
Boardroom
up to 20
Catering and drinks
In-house catering
External catering not allowed
Venue provides alcohol
BYO alcohol not allowed
Facilities
Music & sound equipment
Own music allowed
Bring your own DJ
Noise restriction
Accessibility
Wheelchair accessible
Rules of the space
Allowed events
Promoted and ticketed events
Temporary event notices (TENs) available
Wedding licence
About Bleeding Heart
Bleeding Heart’s long–established and extremely popular French Restaurant that offers superb food in historical surroundings within the centre of London.
Named after the historic yard where Lady Elizabeth Hatton was found.
The Bleeding Heart has a number of Charming and Atmospheric Private Dining Rooms seating from 10 to 120 all offering the warm hospitality and impeccable service for which Bleeding Heart is noted for throughout the City of London.
Voted by ‘The Times’ as the most romantic restaurant in London.
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