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Good food lies at the heart of our business and we believe passionately that the eating experience should be central to the success of every event we serve.

Our Michelin-starred chef, David Cavalier, food innovation director, has created new menus to ensure high quality brasserie restaurant standards at the RIBA. David's impressive credentials include Executive Chef roles at Mosimann's and High Holborn.

These menus are by no means all that we can do, but provide a basis from which we can discuss further options. Our executive chef and his brigade are passionate about making each and every eating experience at the RIBA a memorable one. Regardless of the size or type of function, we source the freshest natural ingredients to create exciting, contemporary menus within budget. For further details of the catering available at the RIBA, please download our catering menu below or contact Charlton House on 020 7307 3747.

In addition to the hospitality services for events, within the building you will find outstanding catering in three very different formal and informal settings.  For further information please visit Restaurant and Bar or download the catering menu below.

Executive Chef at RIBA

Michael Paul joined RIBA as Executive Chef in January 2009 following two years as head chef at the Six Clerks Restaurant, Chancery Lane also run by Charlton House.

Recently Michael won the Association of Catering Ready Steady Cook Challenge, Michael outscored last years winners Vacherin in a closely fought competition. Michael said “it was great to bring the title back to Charlton House, it was a good day's cooking although I was very nervous and apprehensive at the start”.

Michael is looking forward to developing the whole kitchen team at RIBA and the exciting challenges such a prestigious and diverse venue will bring.